Old tofu making, what is the method of making old tofu

When I bought baking ingredients a few years ago, I also bought a packet of inner fat and came back, but I never remembered how to use it; After the year, because my sister sent soybeans over several times, the family was about to become a disaster, so I thought that there was still a bag of inner fat in **, let's learn to make tofu again; checked the Internet and saw that many netizens were equipped with special tofu molds or something, and the old party did not have it; In case the tofu is not made, it will have to be pasted into the mold money, which is not cost-effective; Therefore, the old party thought that it is very good to use his own cabbage to make tofu molds, which is easy to form and easy to drain, and the key is to save money; In the end, it turned out that the old party's idea is absolutely feasible, and those who don't believe it can take a closer look at the following recipes

Process: Boiled. Taste: Homemade.

Ingredients: Cooking steps:

1.Prepare all the ingredients.

2.Weigh 300 grams of soybeans.

3.Add water and soak overnight and rinse.

4.Together with 2200 grams of water, pour it into the soymilk machine in batches and start the fruit and vegetable cold drink program 2 3 times.

5.When finished, pour out the filter, preferably squeezing it with gauze one more time.

6.Pour the strained raw soy milk into the pot, bring to a boil over medium-low heat, and continue to boil until it is completely boiling, then turn off the heat.

7.Use 30 grams of warm water to dissolve the inner fat.

8.When the soy milk cools to about 80 degrees.

9.Use chopsticks to remove the congealed tofu skin.

10.While pouring in the inner fat water, stir quickly and evenly.

11.Cover the pot and let it simmer for about 15 minutes.

12.After the lid is removed, the soy milk will condense into tofu flowers, and then use a wooden spatula to crush the tofu flowers, the more broken the better.

13.Then pour the crushed bean curd into a gauze-lined container.

14.Fold the gauze in the middle.

15.After about 30 or 40 minutes of pressing on the weight, it is open and poured out to be old tofu.

Cooking Tips:

It is best to filter the beaten soybean milk twice to be more delicate, and the pro-juicer can float through.

When boiling soy milk, you must be on the side and not leave, in case the soy milk accidentally overflows the pot, otherwise half a day's work will be in vain.

After coagulation, the tofu must be crushed, and the more crushed the better, because the more crushed the more water.

It's best to have a thermometer at hand, if you don't have it, you can only feel it; It is best to dissolve the inner fat when the soy milk is boiled, turn off the heat and let it cool.

Lao Fang didn't have a mold to make tofu, so he directly used the small square blue seeds for washing vegetables at home, which was convenient for draining and easy to form, which felt very good.

The gastronomic recipe of old tofu.

Tofu is a very common food in life, almost everyone has eaten, tofu is made of soybeans after a series of processing, contains a lot of starch and protein, for the digestion of some substances in our body, today mainly follow me to learn how to make old tofu.

1.Stones and metal shavings and other debris. Therefore, before use, the sundries, broken beans, moldy beans, moth-eaten beans, miscellaneous beans, etc. in the soybeans must be completely removed, and then ground into soybean flour.

2. Water selection: a certain amount of water is needed to produce tofu brain, and the quality of water quality is directly related to the quality of tofu brain. It is generally advisable to make tofu brain with soft water.

Deep well water, stream water, mineral water, seawater, etc. will affect the yield and quality of tofu brain. It is strictly forbidden to use lake water and reservoir water that has been polluted by industrial wastewater. In order to select the appropriate water, test strips can be used, and water with a pH value of 5-6 can produce acid-base reaction.

3. Filter slurry: Stir the soybean flour and water into a paste at a ratio of 1:5 and pour it into the filter sheet; Add another 13 parts of water to the sheet several times and gradually. Stir while adding water. until the okara is strained. Add the runny slurry to the pot and bring it to a boil.

4. Preparation: The coagulant for making tofu brain is preferably gypsum. However, gypsum powder is difficult to solidify when sprinkled directly in soybean milk, and must be made into pulp before it can be used.

The preparation method is to take three coins of cooked gypsum powder (the amount of soybean flour per catty), put it in a basin, and add the same amount of water to make a paste. Grind carefully with your hands or tools, crush and dissolve, and add a small amount of water to dilute. After a short period of time, the coarser gypsum will settle down, and its suspension will be taken for later use.

Repeat as many times as you like.

5. Pulping: Raw soybean milk is filtered and boiled to expand the volume of residual soybean dregs. Therefore, the cooked slurry should be poured into the filter sheet, and after the second slurry, a soybean milk with a good taste can be prepared.

6. Dian Brain: The most important step in making tofu is to add the coagulant to the container, stir it and then rinse the slurry into it, and then cover it immediately. After about 10 minutes, the protein can be coagulated, and the old tofu is ready.

Old tofu contains many nutrients that can maintain the activity and integrity of cells, and can also participate in the muscle movement of cells, which are important substances for bones and teeth.

Through the above introduction, we should have more or less understanding, we can learn how to make it in life, you can do it regularly, so that you can eat fresh, in the summer food is easy to spoil, this method can be effectively avoided.

Soak the soybeans and grind them into soy milk.

Bring the soy milk to a boil and remove the foam.

Rinse in the plaster powder and stir.

Cover the lid, and after 10 minutes, it will become tofu flowers, and the blue seed mat cloth.

Put the tofu flowers in the blue seeds.

Put it full. Wrap the tofu flakes.

Put on the heavy belongings you have.

I felt that it was almost enough, so I turned the blue upside down.

Remove the cloth. Perfectly done tofu is cloth that leaves no traces.

Material: Main material.

240g dried soybeans.

Ingredients: 5g salt brine.

20ml of boiled salt and brine water.

400ml of water cooled to 80 degrees.

2,400 ml of the clear water manufacturing method 1 of the tofu

Soak the dried soybeans for more than six times from time to time, and change the water several times in hot weather, and the soybeans will become soft.

2. If there are more soybeans, you can put them into the soymilk beater several times to make a soymilk paste.

3. Pour out the ground soy milk and set aside.

4. Pour the soymilk paste into the filter cloth and filter the ground soymilk paste.

5. Skim off the foam on top.

6Put the filtered raw soy milk into the pot, heat over high heat, bring to a boil and turn off the heat.

7. Pour the cold water used for cooling into the boiled soybean milk container, and when the temperature drops to 80, you can order the soy milk.

8. Stir the soy milk with a small spoon, slowly drip into the prepared brine, and stop stirring when the soy milk becomes sticky and the soy milk appears as a corn-sized tofu flower.

9. Bean curd began to appear.

10 Heat again for a minute or two, and the water does not boil. When the bean curd and water are completely separated, it is sufficient.

11Pour the bean curd into a mold covered with tofu cloth.

12. Use a manual whisk to beat the bean curd in the blocks.

13Put the cloth over.

14Put on the mold lid.

15. Compacting with heavy objects.

Tofu is made after 1615 minutes.

17It can also be put on a plate with various ingredients, or made into a hot dish to eat.

Precautions. It is best to soak the tofu cloth with water before using it to prevent the tofu from sticking to the cloth.

Pour the bean curd into the mold, and be sure to put it in a place where the water is connected, in a large basin or a vegetable washing basin to prevent water from flowing everywhere. [

A lot of cuties said that I should make old tofu, and today I will arrange the third fairy way to eat tofu - teriyaki tofu.

Soak the soybeans and grind them into soy milk.

Bring the soy milk to a boil and remove the foam.

Rinse in the plaster powder and stir.

Cover the lid, and after 10 minutes, it will become tofu flowers, and the blue seed mat cloth.

Put the tofu flowers in the blue seeds.

Put it full. Wrap the tofu flakes.

Put on the heavy belongings you have.

I felt that it was almost enough, so I turned the blue upside down.

Remove the cloth. Perfectly done tofu is cloth that leaves no traces.

The practice of old tofu [the frying process of old tofu]: 1Prepare a piece of old tofu, which is also known as North Tofu 2

Use a knife to cut the tofu into large slices of uniform thickness3Reheat the remaining oil in the pan to 80% heat 4Add tofu slices and fry for 5

Wait for the surface of the tofu to solidify, and turn over with chopsticks with the tofu 6After turning over, continue to fry 7During the period, I kept turning the tofu with chopsticks 8

Until the tofu is fried until golden brown, the surface is blistered and the oil is removed.

Lao Tie, who likes to eat tofu, came in. It's done with quack!

Today I will teach you how to make tofu, which you can usually make at home.