The production process of brine tofu, the production method of brine tofu

Brine tofu is a food that everyone should be familiar with. There are many ways to make brine tofu, because such tofu not only tastes good and has a good taste, but also is very nutritious. However, if the brine tofu is made frequently, some people will be confused about how to make it.

Especially for some people who are poor at cooking, they need to learn how to make it, but how to fry brine tofu deliciously?

How to make brine tofu How to make brine tofu.

Stir-fried tofu with green peppers.

1. Brine tofu and green pepper are fried together and eaten, the taste is particularly good, when making it, you need to prepare 300 grams of brine tofu, an appropriate amount of fungus, green pepper and Shanxian bean paste and green onion and ginger should be prepared in moderation, and edible salt, sugar and starch should also be prepared in moderation.

2. Cut the prepared tofu into pieces, fry it in an oil pan until golden brown, soak the fungus in advance, remove the hard roots, cut the green pepper into small pieces, put oil in the wok and heat it, add chopped green onion and minced ginger and stir-fry until fragrant, and then put in the bean paste.

3. Slowly fry the red oil over low heat, then add the fungus and green peppers, after they are colored, put the fried tofu cubes into the pot and stir-fry quickly, add a small amount of water, and then thicken with water starch, and add edible salt to taste before coming out of the pot.

Braised tofu. 1. The brine tofu is braised and eaten, and the taste is also very good, you need to prepare 400 grams of brine tofu, 20 grams of lard, edible salt and bean paste, dark soy sauce, sugar and light soy sauce, as well as starch, and prepare some chopped green onions in an appropriate amount of each.

2. Cut the prepared brine tofu into pieces, cut the green onions into chopped green onions, put a small amount of cooking oil in the pot and heat it, put the lard into the pot, then add the green onion and fry the aroma, then put in the bean paste, fry the red oil, and add the light soy sauce to extract the flavor.

3. Put the cut tofu cubes into the pot, mix the sugar, starch and light soy sauce and other seasonings thoroughly, and wait for the soup to thicken directly after it comes out, and then the ruddy braised tofu is ready to eat.

The efficacy and function of northern tofu.

Able to improve immunity. Lowers blood pressure, buffers anemia, and is conducive to growth and development.

2.Tofu lacks the essential amino acid methionine, so it is combined with other meat and egg foods to make a dish, which can greatly improve the utilization rate of protein nutrition in tofu.

The consumption of northern tofu is contraindicated.

Patients with abnormal gout and patients with increased blood uric acid concentration should avoid eating tofu, and the elderly and patients with kidney disease, iron deficiency anemia, gout, and arteriosclerosis should control the amount of food.

The nutritional value of tofu is very high, and after eating, it can meet the needs of many nutrients required by the human body, but most people usually eat tofu from the outside to buy and eat, few people make their own tofu, making tofu by themselves is not only cumbersome, the most important thing is that you need to use brine, so that you can make tofu, if there is no brine, you can't make tofu, so how to make your own brine for tofu?

How to make homemade brine for tofu?

Ingredients: 500g soybeans, 13g salt brine, appropriate amount of oil, appropriate amount of salt.

Method: 1. Dry beans are picked out of impurities and not very good beans, and soaked in water for 14-16 hours until they are completely soaked.

2. Prepare kilograms of water. Add an appropriate amount of soybeans to a food processor, then put an appropriate amount of water, beat into a pulp, pour out and filter with a filter packet, and repeat the bean dregs with water. Process all the soy milk in turn.

3. Put the filtered soybean milk into the cauldron, and put the filtered bean dregs into the refrigerator for preservation, which can be used to steam steamed buns and pancakes. The salt brine weighs well. Add 2-3 times the water and stir until melted.

4. Put the soy milk on the fire and bring to a boil. Skim off the foam on the surface, boil 3 times, and turn off the heat. Add 1 kg of cold water to the pot. The temperature of the soy milk drops to about 80 degrees.

5. Pour the brine into the pot with a spoon and stir quickly from the bottom to the top. Bring to a boil until curd appears. The tofu mold is covered with a wet bean wrap cloth. Scoop the bean curd into the mold. Wrap the bean curd in a bean wrap cloth. Put the lid on.

6. Put a heavy object on it for about 30 minutes. Open the mold lid. Just remove the mold.

7. Put the unpacked tofu on the curtain, cut it into pieces, and drip it again. The tofu that has just come out of the pot is very tender, and if it is cold, it will get older. You can store the tofu cubes that you can't eat at one time in cold water and change the water every day. It can also be left outside to turn into frozen tofu.

Precautions: 1. The beans should be completely soaked.

2. The more okara is filtered out, the more delicate the tofu will be.

3. The longer the pressure time, the lower the moisture content of tofu.

Salt brine or brine flakes are different, adding the same weight of water is not necessarily the same concentration of brine, and the amount of brine added when ordering tofu is not necessarily the same. Soybeans have different varieties, maturity and fullness, resulting in different protein content and different amounts of brine added.

Materials. North tofu 1 catty.

2 eggs.

Vegetable oil in a please.

Soy sauce to taste.

Light soy sauce to taste.

Oyster sauce a little.

Salt to taste. Star anise: 2 pcs.

1 pinch of peppercorns.

5 dried red peppers.

2 bay leaves.

3 grass fruits.

3 white cardamom.

Water to taste. Steps.

1. The texture of northern tofu is hard, relatively porcelain, cut into thick slices of 1 cm thick and 5 cm square;

2. Pour a little oil into a frying pan, spread the tofu slices in the pan, low heat, and fry golden brown on both sides to form a layer of hard skin;

3. Star anise, Sichuan pepper, dried red pepper, bay leaf, grass fruit, white cardamom and other spices and an appropriate amount of soy sauce, light soy sauce, oyster sauce, salt and water into a small pot and bring to a boil over high heat;

4. Put the fried tofu slices into the seasoning pot and cook over medium-low heat for 10 minutes to taste and color; By the way, I put two more boiled and peeled eggs to marinate together;

5. Turn off the heat, soak the tofu slices in the soup for at least 30 minutes, the hot food is fragrant and soft, soak overnight if you want to fully absorb the flavor, and the taste is almost completely inhaled into the tofu;

6. It can be eaten directly, or it can be cut into large slices obliquely, which is more beautiful after plating.

7. The brine tofu has a lot of juice and can be used as a main dish as a snack.

Tips: Tofu should be made of northern tofu with a firm texture, which is not easy to break, and it is more conducive to forming by cutting thick slices and frying a thin layer of broken skin; Because tofu is not easy to taste, you can put a little more salt in the brine, if you want to eat hot, you can cook it for a while, if you want to eat it cold, boil it for 10 minutes, turn off the heat, and soak it in brine overnight to fully absorb the flavor.

Summary. Hello, the production process of brine tofu, 1. Prepare 450g of dried soybeans first, and pick out the bad beans and beans with bad color in advance. My family grinds soybean milk and only has the last soybeans left, and its practical 1 kg of soybeans can also be.

Add more water, soak overnight, and if the temperature is high, remember to put it in the refrigerator. After soaking, the pulp yield is higher. 2. Use the soymilk machine to turn on the juice function, its practical cooking machine, wall breaker can be, you can use whatever you have at home, just make sure to grind raw soy milk, remember, don't cook soy milk.

If it is a juice function, the time is very short, it is best to grind it again to improve the pulp yield and reduce the amount of okara. 3. After all the beans are grinded, filter out the bean dregs with gauze, put the soymilk in a large pot, and after boiling, turn it on medium-low heat, stir more, so as not to paste at the bottom of the pot. Once boiling, keep the pot on for another 3 to 5 minutes.

Hello, the production process of brine tofu, 1. Prepare 450g of dried soybeans first, and pick out the bad beans and beans with bad color in advance. My family grinds soybean milk and only has the last soybeans left, and its practical 1 kg of soybeans can also be. Add more water, soak overnight, if the temperature is high, remember to put it in the refrigerator.

After soaking, the pulp yield is higher. 2. Use the soymilk machine to turn on the juice function, its practical cooking machine, wall breaker can be, you can use whatever you have at home, just make sure to grind raw soy milk, remember, don't cook soy milk. If it is a juice function, the time is very short, it is best to grind it again to improve the pulp yield and reduce the amount of okara.

3. After all the beans are ground and bent, filter out the bean dregs with gauze, put the soy milk in a large closed pot, and after boiling, turn it on medium-low heat, stir more, so as not to paste at the bottom of the pot. Once boiling, keep the pot on for another 3 to 5 minutes.

4. The boiled soybean milk can be marinated when it is cooled to about 80 degrees, and a layer of soybean skin will form in the process of cooling the soybean milk. If you don't have a thermometer, let it cool naturally for 5 minutes (summer), and shorten the cooling time in winter, because the temperature of soy milk is too low, and it is not easy to order tofu. This cooling time, to prepare the salt brine, the source of 8g salt brine with 50g of cold water to dissolve, slowly put the salt brine into the soy milk, while pouring along the direction of stirring the soy milk, and when you see the flocculent or tofu brain-shaped tofu brain in the soy milk, stop the brine, otherwise the tofu will be older.

Then cover the pot and let it sit for 10 minutes. 5. When the time is up, spread gauze in the tofu mold, and then pour the prototype of the tofu into the tofu mold, press a heavy object on it, and press it for about 5 to 10 minutes before Wang Shen can take it out.

Summary. The production process of brine tofu: 1. Soak soybeans, 6 hours in summer and 12 hours in winter.

Second, grind soy milk, the finer the better. 3. Blanch soy milk in boiling water. Fourth, use the baggage to filter the soy milk.

5. Bring the soy milk to a boil, boil for another 5 minutes. 6. Put the soy milk in a container and let the temperature drop to about 85 degrees for 5 minutes. 7. Rotate a small amount of brine in the soy milk with a spoon - if you don't know the soup for 2 minutes, put a little more; All the way to the clear consommé.

Note: Don't put too much, put it again and again, and put it in a small amount. Just solidified, the tofu is tender.

8. Cool for 15 minutes, put it in a container with eyes (the container is covered with a burden) and press it, and it will be tender if you press it lightly.

The production process of brine tofu: 1. Soak soybeans, 6 hours in summer and 12 hours in winter. Second, grind soy milk, the finer the better.

3. Blanch soy milk in boiling water. Fourth, use the baggage to filter the soy milk. 5. Bring the soy milk to a boil, boil for another 5 minutes.

6. Put the soy milk in a container and let the temperature drop to about 85 degrees for 5 minutes. Seven quiet gods, Mingxin Put a small amount of brine in a spoon and turn it in the soy milk - live for 2 minutes, if you don't know the soup, then put a little bit of the wheel; All the way to the clear consommé. Note:

Don't put too much, put it again and again, put it in a small amount. Just solidified, the tofu is tender. 8. Cool for 15 minutes, put it in a container with eyes (the container is covered with a burden) and press it, and it will be tender if you press it lightly.

How much salt to put in a pound of soybeans.

Wait, I'll find out for you.

Salt brine, a pound of soybeans needs about 7 grams of salt brine, add about 150 ml of cold boiled water, and configure it into brine.

Summary. Pro-<>

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The method of making brine tofu is to soak the soybeans in advance. Put the salt brine into a bowl, add water to melt the soybeans, put them in the food processor to beat into a pulp, put them in a cotton cloth to squeeze out the slurry, pour out the bean dregs, put the soybean milk on the stove and heat it to boil, change it to low heat, heat it for five minutes, let it stand for a while, remove the surface oil skin, pour the evolved salt brine, slowly stir until the bean curd appears, cover the lid and let it go for a while. Just take out the tofu after half an hour.

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How to make brine tofu.

Dear <> will be happy to answer your <>

The method of making brine tofu is to soak the soybeans in advance. Put the salt brine into a bowl, add water to melt the soybeans, put them in the food processor to beat into a pulp, put them in a cotton cloth to squeeze out the slurry, pour out the bean dregs, put the soybean milk on the stove and heat it to boil, change it to low heat, heat it for five minutes, let it stand for a while, remove the surface oil skin, pour the evolved salt brine, slowly stir until the bean curd appears, cover the lid and let it go for a while. Just take out the tofu after half an hour.

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Extended information: Brine tofu is northern tofu. North tofu, food, soybean milk boiled and added salt brine to make the coagulation into a lump, pressed off a part of the water, less water than the south tofu and hard.

North tofu is also known as brine tofu, as the name suggests, its molding agent is brine, compared with the south tofu texture is firmer, the cut surface is not as smooth as the south tofu. <>

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The brine method for making tofu is as follows:

Ingredients: appropriate amount of soybeans, auxiliary materials: appropriate amount of salt and brine.

1. First of all, soak the soybeans completely in tap water.

2. Rinse the beans, put them in a broken wall blender, and pour 900 grams of water.

3. The delicate soybean milk can be obtained at the moment when the grain key is activated.

4. Pour the soy milk into 4 layers of gauze.

5. Filter out the okara.

6. After boiling over medium-low heat, keep it on low boil and cook for 5 minutes.

7. Dissolve 3 grams of salt brine and 16 grams of water. The brine is ready to rot.

Extended information: 1. Tender beans are hungry and round flowers: 1

Slowly drip the melted salt brine into the boiled hot soy milk, stirring while pouring, and the action should be slow. 2.When the fine bean curd is generated, it is stopped, covered and let stand for 10-20 minutes to condense.

Press the bean curd with a basket to let it solidify into a lump, scoop out the excess water, and scoop it onto the gauze and filter it slightly. To make tofu and then continue, scoop the bean curd into gauze and wrap it, and filter out the water to make tofu.

2. The scientific name of brine is salt brine, which is the mother liquor remaining in the salt pond after making salt from seawater or salt lake water, and the main accompanying sail is composed of magnesium chloride, calcium sulfate, calcium chloride and sodium chloride, etc., with a bitter taste. After evaporation and cooling, magnesium chloride crystals are precipitated, which are called halide blocks. It is a commonly used coagulant in the production of tofu in northern China, which can make the protein in soybean milk coagulate into a gel and analyze the water.

Tofu made with salt brine as a coagulant has strong hardness, elasticity and toughness, and is called old tofu, or northern tofu or hard tofu.