Tofu making technology, tofu making technology and methods

Soak the soybeans in water, swell and soften, grind them into soy milk in a stone grinding disc, then filter out the okara and boil. At this time, the protein aggregates in the soybeans are surrounded by water and keep moving, as if dancing a group dance in the soybean milk bucket, and they can't be gathered together and formed"Colloids"Solution. To turn the colloidal solution into tofu, it is necessary to spot the brine.

Salt brine or gypsum is used for point brine, salt brine mainly contains magnesium chloride, gypsum is calcium sulfate, they can make the scattered protein particles quickly gather together, becoming the tofu brain of white flowers. Squeeze out the water again, and the tofu brain becomes tofu. Tofu and tofu brain are condensed legume proteins.

We drink soy milk, and sometimes we repeat the tofu-making process. Some people love to drink sweet syrup. Add a spoonful of sugar to the soy milk, and the soy milk will not change.

Some people like to drink salty pulp. Pour some soy sauce or add a little salt to the soy milk, and after a while, the tofu brain with white flowers appears in the bowl. Soy sauce has salt in it, and salt and salt brine are similar in nature, which can also destroy the colloidal state of soy milk and make the protein coagulate.

Isn't this the same as making tofu? Soy milk is marinated, and tofu brain appears. Tofu brain is filtered out of water and turned into tofu.

Compress the tofu tightly, then squeeze it dry to remove some water, and it becomes dried tofu. It turns out that soy milk, tofu brain, tofu, and dried tofu are all legume proteins, but they contain more or less water. Milk is similar to soy milk and is also a colloidal solution.

In fresh milk, casein, that is, the protein that encapsulates the cream, spreads out in the water, constantly moving the mineral, so that the milk is always a homogeneous milky white liquid. Let the milk ferment to make sour milk, and the casein will gather and coagulate into lumps, like tofu brain.

Caviar tofu is a Sichuan dish.

Similar to mapo tofu.

It's just that the tofu has become northern tofu.

It's just caviar.

It's just as delicious.

The techniques and methods of making tofu are as follows:

1. Soak soybeans: The raw material of tofu is soybeans, remove the beans from the shell, wash them, and soak them in water for a period of time.

2. Grinding soybean milk: After the beans are soaked, a certain proportion of water is added to grind them into raw soybean milk.

3. Filtration: Use a special cloth bag to load the grinding slurry, tighten the bag mouth and squeeze it hard, squeeze the soybean milk out of the cloth bag, and separate the bean dregs from the bean mu repentance pulp.

4. Boiling soybean milk: After the raw soybean milk is squeezed, put it in the pot and boil, skim off the floating foam while cooking, and keep the temperature of the orange boiling between 90-110.

5. Slurry: The boiled soybean milk needs to be marinated and solidified, and you can use salt and brine or gypsum to marinate, and after coagulation, it is the tofu brain that you usually eat.

6. Forming the laminated shaped plate: After the soybean milk is condensed into tofu flowers, scoop them into the wooden mold that has been laid with cloth, wrap the tofu flowers with the cloth, cover the wooden board and press out the water, and the tofu is ready.

Tips: 1. Don't beat soy milk for too long at a time, and let it rest for a while, so as not to burn out the machine.

2. If you don't know how much white vinegar water to add, pour it slowly, and you can see the flowers.

3. The container used to press the tofu is also very important, if the two sizes do not match too much, some of the pressed tofu will rot if it is not pressed.

4. Don't use the tofu made of white vinegar too heavy and press it for too long, otherwise it is easy to become old tofu, and the inner fat can be slightly heavier and longer.

Tofu making techniques and methods:Ingredients: 350g of soybeans, 4500g of water, salt and brine grams.

Steps: 1. Soak soybeans for 6 to 8 hours in advance.

2. Divide the water and beans into 4 parts, add them in 4 times with a soymilk machine, start the program, and do not heat or boil them blindly.

3. Strain out the okara with gauze from the beaten soybean milk.

4. Squeeze out the bean juice when the front touches the air.

5. Dissolve the salt brine with 50 ml of water.

6. Boil the soy milk and remove the surface foam after boiling. Cook for 10 minutes.

7. After boiling, let stand for 8 minutes and the temperature will drop to 80 degrees.

8. Slowly add the salt brine to the bean syrup, stir gently, cover and let stand for 10 minutes.

9. Pour it into the gauze mold.

10. Lay out the gauze, cover the mold, and put a heavy object on it.

11. Press for half an hour.

12. The production is completed.

The preparation of gypsum tofu is as follows:

Tools Raw materials.

250g of dried soybeans, 2000ml of water (4000ml of water for 2 times), 12g of gypsum, warm water mixed with gypsum, 250ml

1. Soak soybeans for more than 6 hours and soak them large. 250 grams of dried soybeans can be soaked in 500 grams of wet soybeans, which is 1 catty. Use the juice function of the soymilk machine to beat the thick raw soybean milk, and beat the soybeans twice.

2. Filter out the soy milk and filter the raw soy milk directly.

3. After the filtered soy milk is boiled over high heat, turn to low heat and cook for another 2 minutes. Skimming off the bubbles, because the soy milk is only an illusion, so it should be simmered for 2 minutes.

4. Cool for 5 minutes, just wait for the soybean milk to take out the bean skin when it is 85 degrees, and mix the gypsum with warm water in this process, 12 grams of gypsum powder + 250 ml of warm water.

5. Use a rice cooker, first pour the gypsum water into it, shake it, because the gypsum water is easy to precipitate, then raise the 85 degree soybean milk a little and pour it down to wash the gypsum water away, then don't move, put it directly into the rice cooker to keep warm for 15 minutes, wait quietly for 15 minutes, wait for the curdification to be tofu flower, and glance at the excess bubbles.

6. Next, put the tofu flower into the tofu rack container, put a heavy object, press the water out, press it more if you want to eat harder, eat it tender and press it less, and then look at the pressed tofu.

7. Gypsum tofu finished picture.

Speaking of fluffy and soft tofu, it is a common gourmet tofu in winter, it is very high in terms of taste or nutrition, mellow in taste, high nutritional value, and the production method of tofu is relatively simple, but the process of making tofu requires technology and skills, not everyone can do it, many people think that making tofu needs to use some cumbersome processes, but as long as there is one at home, you can usually make tofu at home, and you need to start from preparing soybeans to make tofu, which needs to be soaked in water in advance, Grinding, and boiling in a pot, it takes about 15 minutes to make tofu, and it can be made into bean curd, and bean curd can also be eaten, and tofu can also be eaten, so a lot of tofu is processed with bean curd.

How to make it: 1.Raw material handling. Take 5 kg of soybeans, remove the shell and sieve it, wash it and put it into the water tank to soak, soak it for 4 5 hours in winter and 1 hour in summer. The soaking time must be mastered well and not too long, otherwise you will lose the pulp and you will not be able to make tofu.

Put 250 grams of raw red gypsum (20 30 grams of gypsum per kilogram of soybeans) into the fire to bake, this is a key process, the degree of gypsum roasting must be mastered well (to gently crush the gypsum with a hammer, see that it has just burned the heart). The gypsum burns too raw and is not easy to use; Not only can't you make tofu if it's too cooked, but the soy milk also smells of stinky.

2.Grind the bean strainer. After the soybeans are soaked, take them out, grind the pulp according to the proportion of 6 kg of water per kilogram of soybeans, use a bag (sewn by tofu cloth) to pack the grinding slurry, pinch the mouth of the bag, and squeeze out the soybean milk vigorously.

After the soybean milk is squeezed, the bag may be opened, 3 kg of water is added, mixed well, and the pulp is continued to be squeezed once. Generally, 10 kg of soybean slag is 15 kg and soybean milk is about 60 kg. When squeezing the pulp, do not let the tofu residue mix into the soy milk.

3.Boiling pulp and pulp. Pour the squeezed raw pulp into the pot and boil without covering the pot, skimming off the foam on the surface while cooking.

The fire should be large, but not too strong, to prevent the soy milk from overflowing after boiling. Cook the soy milk until the temperature reaches 90 110. If the temperature is not enough or the time is too long, it will affect the quality of soy milk.

Grind the burned gypsum into powder, mix it into gypsum slurry with a bowl of water (about kilograms), pour it into the soybean milk that has just been scooped out of the pot, stir it gently with a spoon, and after a few minutes, the soy milk will condense into tofu flowers.

4.Make water tofu. Within about 15 minutes of condensation, gently scoop it into the wooden tray (or other container) that has been laid with a cloth, and after it is full, wrap the tofu flowers with a cloth, cover the board, and press for 10 20 minutes to form water tofu.

5.Prepare dried tofu. Scoop the tofu flowers into a wooden tray basin, wrap them in a cloth, cover them with wooden boards, pile them with stones, and press them out to make dried tofu. Generally, 10 kg of soybeans can be used to make 25 kg of dried tofu.

【How to make tofu】

Ingredients to prepare: 300g of dried soybeans, 50ml of rice vinegar, 1300ml of water

Step 1: If you want to make tofu, you have to soak the soybeans in water one day in advance, and wait until they are soaked before they can be used the next day. After soaking 300g of soybeans in water overnight, they will absorb water and expand the next day, and weigh about 650g again.

Step 2: After soaking, we rinse it well, put it in the soymilk machine, then add 1300ml of water, and start beating the soymilk.

Step 3: After the soy milk is beaten, we remove it and then filter it with a clean cloth to filter out the residue and the like. Then pour the soy milk into the pot, skim out some of the foam that appears on it, and then turn on the high heat and start cooking.

Step 4: After the soy milk is boiled, we turn to low heat, wait until it is not boiling, then turn on high heat to boil, then turn to low heat after boiling, and turn on high heat again when it is not boiling, so after boiling for the last time, just turn off the heat. After turning off the heat, we pour in the rice vinegar, stir it well, and let it rest.

Step 5: Wait for about 15 minutes, we can see that the bean curd and the water have obvious layering, at this time we will take out the bean curd, and then put it in a square box, just pour out the water.

Step 6: After the bean curd is put in the box, we cover the surface with a layer of gauze, and then press it with a heavier thing, let it stand for half an hour, and the tofu is ready, and it is very complete and very tender.

Share a recipe for home tofu.

No gypsum or brine, as long as you add a little common things at home, you can make delicious tofu, and the tofu produced in this way is fragrant and tender, and the main method of making it is very simple.

Step 1: Soak the soybeans in water one day in advance, so that the quality of the soybeans is about 600g after soaking. At this time, you will find that there are some soybean grains that can't be soaked, so pick out these soybean grains and put them aside.

Step 2: Pour 1300ml of water into the soybean bowl, then pour the water and the soybeans into a blender to grind into soy milk.

ps: Note that the soymilk grinding time should be slightly longer, which is conducive to polishing the soymilk more finely, and the tofu will be tender and delicious.

Step 3: After the soy milk is polished, you will find that there is a lot of foam on it, first use a spoon to skim out the foam on the soy milk, and then prepare a western gauze to put the soy milk on the western gauze and filter it little by little, after filtering about twice, you will find that there are a lot of tofu residues on the gauze, and after getting these tofu residues out, you will get a pot of fine and fragrant soy milk.

Step 4: Pour the filtered soybean milk into the pot and boil over high heat, wait until the soybean milk boils, then turn to low heat and slowly boil, when there are no bubbles on the surface, turn to high heat again and boil, turn off the heat, and put aside to cool.

Step 5: The soy milk will cool down for a while, you will find that there is a thin layer of bean skin on it, pick it out and prepare 50ml of rice vinegar to pour into the soy milk many times, each time you pour the rice vinegar, you should gently stir it with a spoon until the rice vinegar is poured into the soy milk, then put it aside and let it stand for about 15 minutes.

Step 7: After the water in the bean curd is almost pressed, put a heavy item on it (such as a water bottle or unopened milk), and let it stand for about half an hour, and you will find that the tofu is ready.

The tofu made in this way is exactly the same as the one bought outside, and it tastes more soy.