How to make water tofu How to make water tofu

1.Soak beans Choose bean navel (bean eyebrow) soybeans with light color, low oil content, large grains and thin skin, full grain weight, wrinkle-free and shiny skin, wash, soak for 12 18 hours at a water temperature of 10 20 in spring and autumn; In summer, when the water temperature is 30, soak for 6 to 8 hours; In winter, the water temperature is 5 hours, and it is soaked for 24 hours. The water quality is preferably pure water and soft water.

It is better to have a weight ratio of 1 3 to beans, and the soaked soybeans are about twice the weight of the raw dried beans. The soaked beans require the watercress to be full and cracked. If the soaking time is too long, it will affect the pulp yield.

2.Refining The refiner that can automatically separate the slurry residue is selected, and the coarse grinding and fine grinding are carried out 2 or 3 times to improve the extraction rate of soybean protein as much as possible. The amount of water added during the refining process determines the age and tenderness of the inner fat tofu.

For old tofu, the ratio of water to dried beans is 3 4 1, and for soft tofu is 6 10 1. For the first coarse grinding, the amount of water added is 30% of the total amount of water. Fine grinding is carried out after the second adjustment of the refiner spiral, and the water addition is 30%.

Add 40% water for the third time, and try to rinse out the slurry in the okara. The ground slag should feel delicate and particle-free.

3.Boiling pulp Put the ground pulp in a stainless steel boiling pulp barrel, boil it to 60 70 with steam, put in an appropriate amount of edible defoamer, and completely eliminate the bubbles generated during the heating process. Then put the pulp to a boil and hold for 3 to 5 minutes.

4.Cooling: Cool the boiled slurry to below 35.

5.Point fat (plus coagulant) Dissolve gluconate linoliin in a small amount of cold boiled water. Make 1 kg of old tofu pulp with 30 grams of inner fat, and 1 kg of tender tofu with 24 30 grams of inner fat. Add the dissolved inner fat to the cooled soy milk and mix slowly.

6 Molding Pour the slurry after the grease into the molding mold and put it into the solidification tank. Keep warm at 80 85 for 20 minutes, and let it cool down for the finished product.

Changwu special snack water tofu" practice sharing.

Tofu is better than pork in this way.

Cut the tofu into cubes, add salt and blanch for two minutes, remove the sauce, heat the oil, add the carrots, fungus, green peppers, and stir-fry over high heat.

Recipe: 250g dried soybeans, 5g salt brine.

How to make homemade brine tofu.

1. Soak 250g of soybeans overnight.

2. A soymilk machine, vegetable and fruit cleaning function. Hit it twice, twice each, and the okara is very delicate. If you add water, I looked up 1::

5, that is, 250g of soybeans and 1250g of water. In fact, there is no need to be so strict, I added it to the highest water mark of the soymilk machine.

3. Skim off the foam from the beaten soy milk.

4. Filter the okara. There are cloth bags on the Internet that specialize in filtering okara. I don't have it at home, I blushed and said that I was filtered with a thick cotton towel, provided that it was new, and then the premise was that the boiling water was boiled for ten minutes (wiping cold sweat), and the picture was too spectacular to be on **.

5. Pour it into a pot and bring to a boil over high heat, then boil for another five minutes to remove the fishy smell of the soybeans themselves. Skim off the foam.

6. This is salt brine, which is sold on the Internet. Take an appropriate amount of 5g of warm water to dissolve. The small bowl of rice eaten at home has turned into a small bowl, and the specific amount of water is discretionary, haha.

7. The boiled soybean milk is slightly cooled, about 80 to 90 degrees, and you can order marinade. The brine should be added slowly and in batches, stirring constantly with a spoon until the soybean milk becomes viscous and thick, crystals appear, and crystals are separated from water. I didn't run out of brine, and about a quarter of it was left!

8. Settle down a little and cool down! Looking for a container with holes in the house, I use a steamer with a rice cooker, a piece of pure cotton, my little flower cotton cloth is beautiful, right!? Also boiled in boiling water for ten minutes haha! Pour as shown.

9. Squeeze out the water slightly, wrap it well, and wrap it slightly tighter. Weigh on heavy loads. I like to eat tender ones for five to ten minutes, and I like to eat old ones for ten to twenty minutes.

10. The finished product is baked, and the fresh brine tofu is steaming. After tasting it, the bean aroma is rich and the taste is slightly sweet! Weighed it, 325 grams!

Homemade tofu Ingredients Ingredients: soybeans Method 1Soak soybeans, remember to pick them before soaking, impurities, bad beans, and wash them again.

About overnight, about a pound of dried soybeans. After soaking, wash it again and set aside. 2.

Soybean milk, the countryside used to use a stone mill, and later used a crusher, the family can only use a soymilk machine instead, about one bean, five parts of water, the soymilk machine itself does not use the filter, dismantle. The finer the beating, the better, but pay attention to reading the instructions of the soymilk machine, don't burn the machine for too long, and there is a lot of foam when beating. The soymilk machine is small, so you have to beat it many times.

3.Filter okara: Use an ordinary container to hold soy milk at home, and you can also use a pot.

Spread two layers of clean gauze on top, pour the beaten pulp into the gauze, and squeeze out the soy milk by hand, which is a bit laborious. Squeeze out the leftover bean dregs and eat them and find your own way, such as frying them into small bean cakes and making various pasta dishes with flour. 4.

After squeezing, it's time to boil soy milk Remember to cook the pulp on low heat, and someone must watch. Because there will be a lot of foam when the soy milk is boiling, it is easy to overflow, so you can reduce the heat and skim off the foam. After the soy milk is boiled, it should be boiled for more than five minutes to cook thoroughly, otherwise there will be a beany smell.

5.The above is to make soy milk, drink it while it is hot. Now it's a little brine, and the brine is bought from those who make tofu, a bottle for a dollar, about 400ml

The tips for marinating are: 1The temperature must be kept warm at about 80 degrees, 2

The amount of tofu made at home is too small, so the marinade should be slow, otherwise it is easy to order old; Add brine must be even, otherwise the tofu will be tender and old. Add brine to the soybean milk, drop by drop, and gently stir with a spoon in one direction, the amount of brine is judged by vision, when the soybean milk begins to appear flocculent sediment, it's OK, and then add brine to control the old and tender tofu. 3.

After ordering, it should be kept warm and static for half an hour, so that the precipitation reaction is sufficient, at this time it is the family's tofu flower, to eat and scoop it into the bowl, add some egg skin, shrimp skin, and seasoning. This is the brine, with this Jianzhuang wine bottle, the advantage is that the lid's bubbling can control the flow, pay attention to the bottle marked, and prevent accidental ingestion and children get 6Prepare a basin that can filter water, lay out a clean gauze, and scoop the tofu flowers into the gauze.

7.Wrap the tofu in gauze and press it with a weight to help squeeze the water out. A basin of water was used.

Press for 1 hour. 8.This is the tofu that has just come out of the cage, and if you look closely, it is still steaming.

9.If you don't eat the tofu right away, remember to cut it.

How to make lye water tofu at home: melt in your mouth, and take a cool bite in summer.