Can bean flavor be used to make tofu, and can you put five spice powder to make tofu milk

Tofu does this:

1. Soak the beans Soak the selected beans in water. Cool water is used in summer, warm water is used in winter, and the water is about 6 to 10 cm deep. The degree of soaking beans is to pinch the skin of the beans by hand and then fall out

2. Pulp The soaked beans are ground into a pulp with a stone mill, and the weight ratio of water to beans is 7:1

3. Bring to a boil Add 1 2 slurry of water to the pot. After boiling, pour the polished soy milk into the pot, and put 30 grams of vegetable oil or oil base into the pot to kill the foam after boiling

4. Filter the boiled soybean milk with white gauze to remove the okara. The gauze should be finer, otherwise the okara will not be clean, which will make the tofu rough and reduce the quality

5. Pour the filtered slurry back into the pot, heat it over low heat, and after about 10 minutes, add salt brine (that is, brine, it is an aqueous solution of crystalline magnesium chloride mgCl2·6H2O) to the pot. At the same time, heat evenly from the periphery of the pot, and do not concentrate the fire in the center of the pot to cause the center to bloom and affect the tofu yield. When you point the pulp, you can start a little more, and then gradually decrease, and stop the pulp when you see the tofu flowers concentrated from the surrounding to ** or there are sesame grains formed.

After 5 10 minutes, the tofu is cooked

6. Molding Scoop the cooked tofu into the tofu mold and press it into shape

Note: Since the tofu is to make the protein coagulate, the gelling agent used is not necessarily salt and brine, and other such as gypsum, ester acid, citric acid, etc. have the same effect, and can be used to order tofu. It is worth mentioning that in recent years, a boxed tofu has been sold on the market, which is white and delicate, and the quality is significantly higher than that made by traditional methods, and its coagulant is the use of a new chemical - gluconolactone.

Who knows that tofu flavor is bought in **.

DoneTofuYou can put itAllspice

As a general practice, the tofu is steamed continuously over high heat, and after steaming, the steaming drawer is taken out to control the water and let it cool. In the process of seasoning, you can add a little pepper powder and five-spice powder and stir well. Because five-spice powder can play a role in seasoning, it has the property of pungent and warm, and can strengthen the spleen and warm it.

Most tofu can be found in five-spice powder.

The general practice of tofu:1. Put the newspaper in a sealed container and lay the plastic wrap.

Or a clean plastic bag on top of the beaten tofu.

2. After putting the tofu on top of it, put a layer of plastic wrap or a clean plastic bag on top of it, and put newspaper on it.

3. Cover the lid or bend it for about four or five days. Whether the bean curd is delicious or not depends on this step.

4. Mix the seasoning and let the moldy tofu cubes roll in the seasoning powder.

5. Put the bean curd cubes soaked in seasoning in a container and add cool white boiling.

and liquor, the mouth of the bottle is sealed. Generally, it is enough to leave it for a week. However, the longer the better, and remember to put it in the refrigerator after opening.

To make tofu, you can put five-spice powder.

The first condiment for making moldy tofu is high-grade liquor, which can be sterilized and disinfected to ensure that the production process is clean and hygienic. The second is chili powder, five-spice powder, Sichuan pepper powder, red yeast powder, salt and sesame oil, these ingredients are mainly to adjust the taste, the fermented tofu is sterilized in the liquor, and then dipped in these ingredients, and finally put it in a clean glass jar to seal and store it for a period of time.

Attention to the production of fermented bean curd.

1. Conditions that affect the quality of fermented bean curd: water, salt, wine, temperature, fermentation time, etc.

Water control: about 70% of the water content is disturbed, and the tofu with too high water content is used to make fermented bean curd, which is not easy to form.

Salt control: If the salt concentration is too high, it will affect the taste of the bean curd; If the concentration is too low, the bean curd is easy to spoil.

Bridge slip control of wine: the alcohol content is generally controlled at about 12%. The alcohol content is too high, which prolongs the ripening period of the bean curd; The alcohol content is too low, the bacteria multiply quickly, and the tofu is easy to spoil.

Temperature control: The temperature is 15-18, which is suitable for mucor growth. The fermentation time is controlled at about 6 months.

2. Prevent contamination by miscellaneous bacteria.

The glass bottles used to marinate the bean curd should be sterilized with boiling water after washing.

When bottling, handle quickly and carefully. After adding the braised soup, seal the bottle mouth with a rubber strip. When sealing the bottle, it is best to pass the bottle mouth through the flame of the alcohol lamp to prevent the bottle mouth from being contaminated.

Hello, 500 grams of sweet potato starch, 60 grams of chili powder, 20 grams of Sichuan pepper powder, 30 grams of dried beef powder, 30 grams of chicken essence, 30 grams of star anise, 20 grams of cumin, 4 grams of licorice essence (optional), 15 grams of cumin, 30 grams of dried chives (optional), 20 grams of dried ginger powder, 270 grams of monosodium glutamate, 2 packs of special fresh No. 1, 15 grams of sugar, 2 grams of jatamansi, 1650 grams of salt, 200 grams of wolfberry powder (natural color), 3 grams of flavoring agent (flavor enhancer Choose ten kinds of meat flavor or shrimp flavor, etc., It can also be replaced with 320 grams of thirteen spices or spicy stinky dry ingredients).

Summary. Tofu Shen spice recipe. Raw material ratio:

500 grams of sweet potato starch. 60 grams of spicy olive powder. 20 grams of Sichuan pepper powder, 30 grams of dried beef powder, 30 grams of star anise.

20 grams of seedlings, 30 grams of chicken essence, 4 grams of licorice extract (optional), 15 grams of cumin, 30 grams of fresh chives (optional), dried ginger powder.

20 grams, 270 grams of monosodium glutamate, 2 packets of special fresh No. 1, 15 grams of sugar, 2 grams of jatamansi, 1650 grams of salt, 200 grams of orange peel powder (natural colorant), 3 grams of flavor enhancer (there are dozens of kinds of meat flavor type, shrimp flavor, etc.) It can also be replaced with 320 grams of thirteen spices or spicy stinky dry ingredients).

Grind all the spices into powder, mix well and stir well. Then it is packed into a container. Sealed for later use. Pay attention to moisture and mildew resistance, and match it with use. It cannot be reused after spoilage.

What spices to use to make fragrant tofu.

Hello. Tofu Shen spice recipe. Raw material ratio:

500 grams of sweet potato starch. 60 grams of spicy olive powder. 20 grams of Sichuan pepper powder, 30 grams of dried beef powder, 30 grams of star anise.

20 grams of seedlings, 30 grams of chicken essence, 4 grams of licorice essence (optional), 15 grams of cumin, 30 grams of fresh chives (optional), 20 grams of dried ginger powder, 270 grams of monosodium glutamate, 2 packs of special fresh No. 1, 15 grams of sugar, 2 grams of jatamansi, 1650 grams of salt, 200 grams of orange peel powder (natural colorant), 3 grams of flavor enhancer (there are dozens of kinds of meat flavor type, shrimp flavor, etc.) It can also be replaced with 320 grams of thirteen spices or spicy stinky dry ingredients). Grind all the spices into powder, mix well and stir well.

Then it is packed into a container. Sealed for later use. Pay attention to moisture and mildew resistance, and match it with use.

It cannot be reused after spoilage.

Summary. Hello, after grinding the filtered soybean milk and heating and boiling, weigh the tofu powder according to the ratio of beans and tofu powder on the manual, put the tofu powder in a clean large vessel, and then boil the soybean milk, stir while going to the soy milk, let the tofu powder fully and evenly melt, stir for about 3 minutes, cover the lid to keep warm, and press the tofu in about 15 minutes. Finally, I wish you a happy life!

Hello, after grinding and filtering the soybean milk is heated and boiled, weigh the tofu essence and rock wang powder according to the ratio of beans and tofu powder on the manual, and put the tofu essence powder in a clean large vessel, go to the boiled soybean milk, stir while going to the soybean milk, let the tofu essence powder fully and evenly melt, stir for about 3 minutes, cover the lid to keep warm, and press the tofu in about 15 minutes. Finally, I wish you a happy life!

Hello, during the epidemic period, you must do a good job of personal protection, hold a health green code and nucleic acid test certificate to pick up the goods, and some places also need to let the consignee bring a business license and official seal to the high imitation loss mouth to receive the goods, or to sign a letter of responsibility, if something goes wrong, I have to take responsibility for the sail, in short, the first two must, the latter according to the regulations of different manufacturers.

Sorry, I made a mistake, and the answer is based on the first one.