How to make tofu to have a taste, how to make tofu to have a bean flavor

Personally, I think soak it in salted water before cooking

Summary. Hello dear, the way to make tofu with a bean flavor is as follows: Ingredients:

Dried soybeans, water, white vinegar. Method: 1. Rinse the dried soybeans with water, pour some water and soak them overnight, soak them until they can be crushed by hand, and drain the water.

2. Pour the soaked soybeans into the wall breaker, add 6 times the amount of water, and beat into soybean milk. Strain the soy milk with gauze, pour it into a pot and cook over low heat. Skim off the foam from the top layer and bring to a boil for 5 minutes before turning off the heat.

3. Wait for 5 minutes, after the soybean milk naturally cools down, a thin oil film will condense on the surface, pick it up with chopsticks, hang it to dry, and it is yuba, which is better than the one sold outside.

You laugh and kiss, the method of making tofu with a bean flavor is as follows: Ingredients: dried soybeans, water, white vinegar.

Method: 1. Rinse the dried soybeans with water, pour some water and soak them overnight, soak them until they can be crushed by hand, and drain the water. 2. Pour the soaked soybeans into the wall breaker, add 6 times the amount of water, and beat into soybean milk.

Strain the soy milk with gauze, pour it into a pot and cook over low heat. Skim off the foam from the top layer and bring to a boil for 5 minutes before turning off the heat. 3. Wait for 5 minutes, after the soybean milk naturally cools down, a thin oil film will condense on the surface, pick it up with chopsticks, hang it to dry, and call it yuba, which is better than what is sold outside.

4. Add some white vinegar to a small bowl, the ratio of white vinegar and soy milk is 1:50, and dilute with 4 times of water. 5. When the temperature of the soybean milk drops to about 85, pour the white vinegar water into the soybean milk many times, and stir with a spoon while pouring to mix the white vinegar water with jujube and the soybean milk evenly.

Cover the lid and wait for 5 minutes to make the hide, and the soy milk will become tofu brain, and then heat it for 1 minute, and the tofu brain will completely solidify. 6. Filter out the tofu brain with gauze, put the tofu brain with gauze into a tofu mold that can filter water, fold the gauze neatly, cover the lid and press the weight. 7. Press for 15 minutes, it is tender tofu; Press for 1 hour, and it is old tofu.

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The most important thing about the tofu is that when you beat the soy milk, you should put less water, and a lot of tofu is not fragrant, that is, too much water is added when you beat the soy milk.

The efficacy and function of tofu: 1. Prevent high cholesterol: tofu contains unsaturated fatty acids, eating tofu is conducive to maintaining the normal cholesterol content in the body, not taking too much cholesterol, and helping to prevent high cholesterol diseases.

2. Nourish the stomach and spleen: tofu is soft and easy to chew, contains cellulose, is easy to digest when eaten, and has the effect of nourishing the stomach and spleen. 3. Clear away heat and moisturize dryness

Tofu-flavored sweet celery is cool and defeated, and people with dry lungs can eat tofu to reduce the lack of fire and moisturize the dry lungs.