The way to make tofu, the way to make tofu

Materials. Appropriate amount of soybeans as the main ingredient.

Appropriate amount of red yeast rice powder for auxiliary ingredients, appropriate amount of rice wine.

Preparation of tofu milk.

The type of fermentation of fermented bean curd.

According to the production process, there are four types of fermentation of fermented bean curd: pickled bean curd, mucor bean curd, Rhizopus bean curd, and bacterial bean curd.

1. Pickled bean curd: After the tofu blank is boiled with water, it is salted and salted, and the auxiliary materials are added to the jar to ferment into fermented bean curd. Characteristics of this processing method:

The tofu blanks are directly filled into jars without fermentation (no pre-fermentation), and post-fermentation is carried out, and matures by relying on microorganisms brought in by the auxiliary materials. Its disadvantages are insufficient protease, long fermentation time, low amino acid content, poor color and flavor, such as Sitangchang bean curd, Hunan Zili mold-free bean curd.

2. Mucor bean curd: Cultivate mucor with tofu blanks, called early fermentation, so that the white mycelium covers the surface of tofu blanks, forms a tough film, accumulates protease, and creates conditions for the later fermentation of pickling jars.

Mucor growth requires low temperature, and its optimal growth temperature is about 16, and generally can only produce mucor bean curd under the condition of low temperature in winter. The traditional process uses mucormyces in the air, which is naturally inoculated and needs to be cultivated for about 10-15 days (suitable for family workshop production). Purebred mucormycetes can also be cultivated, manually inoculated, and cultured for 2-3 days at 15-20.

3. Rhizopus bean curd: using high-temperature resistant Rhizopus fungus, cultivated by pure bacteria, artificially inoculated, and can also produce bean curd in the summer high temperature season, but Rhizopus mycelium is a thin vegetable, light gray, and has low protease and peptidase activity, and the bean curd produced is inferior to Mucor bean curd in shape, color, flavor and physical and chemical quality.

Combined with the above advantages and disadvantages, after experiments, the use of mixed strains to brew tofu milk can not only increase its flavor. It can also reduce the amount of liquor in the excipients, reduce costs, and improve economic benefits, and the ratio of Mucor and Rhizopus huawei is 7:3 is the best.

How to make it: 1.Billet making.

1) Soaking: The purpose of soaking beans is to make soybeans fully absorb water and expand. The length of soaking time should be determined according to the specific situation of the temperature, generally the winter temperature is lower than 15 about 8 16 hours, and the spring and autumn temperature is 15 25 about 3 8 hours; In summer, when the temperature is above 30, it only takes about 2 to 5 hours.

The sensory inspection criterion for the degree of soaking is to break the beans; The inner side of the two ** leaves is flat, but there is no foam on the surface of the soaked bean water. The amount of soak water is about 4 times the capacity of soybeans.

2) Grinding: Soybeans soaked moderately are evenly fed into the grinding hole with an appropriate amount of three slurry water, and ground into a delicate milky white soybean milk with slag. In this process, the cell tissue of the soybean is destroyed, and the soybean protein can be fully dissolved.

3) Slurry: Feed the grinding slurry into the slurry filter machine (or centrifuge) in time, separate the soybean milk from the bean dregs, and repeatedly drench it with warm water for more than three times. Generally, 100 kg of soybeans can leach about 1000 1200 kg of soybean milk at 5 6 ° bé.

When measuring the concentration, it should be allowed to stand for more than 20 minutes to precipitate the okara in the pulp).

If you want to make tofu, first buy the tofu, after the tofu is bought, then cut the tofu into small pieces and then put it in a box, put it for ten days and half a month, take a look at the situation of the tofu marinade, you can mix the chili pepper when it is about to become tofu marinade, and you can eat it in two days, if you really don't know how to get it, you can search for a ** method of making tofu milk on the Internet, which can teach you how to do it.

Don't say it, I really want to eat it.

Ingredients: fresh water tofu, straw, glass jar, edible oil, liquor (the stronger the more mellow).

Fresh-keeping bag can be sealed (choose the container size according to the amount of tofu).

Ingredients: chili powder, thirteen spices, salt, chicken essence... It can be mixed evenly with paprika according to personal taste.

Description: Mucor bean curd: Cultivate mucor with tofu blank, called early fermentation, so that the white mycelium covers the surface of the tofu blank, form a tough film, accumulate protease, mucor growth requires a low temperature, its optimal growth temperature is about 16, generally can only produce mucor bean curd under the condition of low temperature in winter.

Simple process: tofu fermentation - seasoning - canning - finished product.

Method: 1. Tofu fermentation: Cut the purchased tofu into small pieces according to the size you require, dry the water, and put it in a sealable container with straw. Only one layer can be placed because the tofu is soft and easy to crush. Wait 10 days for fermentation.

Practical operation: Put the cut and dried tofu in the steamer of the rice cooker, put it in a fresh-keeping bag and seal it tightly, and put it in the refrigerator at a temperature of 16; Waiting for fermentation... After seven days, mucor mold forms a tough film.

Remarks: Because the temperature in Shenzhen is high, mucor cannot be cultivated naturally, and I do not have a sealed container, so I use a refrigerator to control the temperature at about 16, and use a steamer and a fresh-keeping bag instead of a sealed container.

2. Seasoning canning: mix the chili powder and ingredients evenly and put it aside, pour the liquor into the bowl, take out the cultivated tofu and soak it in the wine for half a minute, take it out after soaking and put it in the prepared chili powder to make a roll, wrap it in chili powder and then fill it into cans. After filling, pour in cooking oil and cover with tofu and cover with an airtight lid.

In this way, the delicious tofu is made.

[Ingredients]: soybeans, rice wine, brown rice, salt, sugar.

Let mucor mold grow on the tofu, add salt to marinate, add marinated soup to bottle, seal and marinate.

Data 1] Growth of mucor mold.

Place the tofu cubes flat in the cage drawer, control the temperature in the cage drawer at 15 18, and maintain a certain humidity.

After about 48 hours of fermented bean curd, mucor began to grow, 3 days later, the mycelium grew vigorously, and 5 days later, the surface of the tofu block was covered with mycelium. The mucor mold growing on the tofu block comes from the mucor spores in the air, and the modern production of bean curd is to inoculate the excellent mucor mycomycetes directly on the tofu under strict aseptic conditions, which can avoid contamination by other strains and ensure the quality of the product.

Information 2] Salted.

Place the mucor-covered tofu blocks in layers and neatly in the bottle, and add salt layer by layer, increasing the amount of salt as the number of layers increases, and the salt near the surface of the bottle mouth should be thicker. The development time of adding salt is about 8 days. Adding salt can precipitate the water in the tofu, making the tofu pieces hard and not prematurely crispy in the later production process.

At the same time, salt can inhibit the growth of microorganisms and prevent the spoilage of tofu cubes.

Information 3] Configure braised soup.

The braised soup is directly related to the color, aroma and taste of the bean curd. The soup is made from wine and various spices. The wine in the braised soup can be cooked wine, rice wine, rice wine, sorghum wine, etc., and the content is generally controlled at about 12%.

Adding wine can inhibit the growth of microorganisms and give the bean curd a unique aroma. There are many types of spices, such as pepper, Sichuan pepper, star anise, cinnamon, ginger, chili pepper, etc. Spices can modulate the flavor of fermented bean curd, and also have the effect of antiseptic and sterilization.

The soup can be prepared according to personal taste.

Homemade bean curd. A piece of raw fresh tofu, according to how much of your tofu can be prepared in a container that can be sealed (fresh-keeping box, sealed jar, storage box, etc.), if there is no straw, use newspaper instead, thirteen spices, salt, homemade pepper noodles, chicken essence, if you want to eat spicy, you can add some chili noodles. Method.

1.Place the newspaper in an airtight container, wrap it in plastic wrap or a clean plastic bag, and place the beaten tofu on top.

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

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

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

5.Put the bean curd cubes soaked in the seasoning in a container, add the cool white water and white wine, and seal the bottle. Generally, it is enough to leave it for a week. But the longer it lasts, the better it tastes, so put it in the refrigerator after opening it!! [2]

Machining key skills.

1. All high-quality soybeans must be selected, and no other substitutes are allowed. 2. The traditional process formula, natural fermentation, fermentation period and fermentation effect meet the process requirements. 3. Use a jar of about 5 liters to seal to ensure that the fermentation temperature can be reached.

4. Add 40% of the total amount of 55% high-quality Guilin Sanhua wine and 60% of the total amount of 52% high-quality puree Guilin Yingtan Rice Cellar. 5. The sealing time shall not be less than 365 days.

First of all, choose old tofu, cut it into pieces, then put it in a place with high temperature, take out each one and pour a little white wine on him after it is not moldy, disinfect him and wrap it in pepper noodles with salt, and then put it in a clean container for storage.

Tofu is cut into pieces and placed to grow mycelium before being used to make tofu milk.

You can cut the tofu directly into pieces, then add some salt, and marinate for half a month.

How to prepare the family version of tofu.

Ingredients]: 100 grams of tofu chili noodles, 60 grams of edible salt, 2 spoons of Sichuan pepper powder, 3 spoons of thirteen-spiced spicy fresh, appropriate amount of minced ginger, high liquor, etc.

Secret Steps] 1First prepare a piece of tofu, cut it into four squares of uniform size with a knife, place it on a dustpan and place it in a ventilated and cool place, and ferment it for about 7-10 days.

2.The production of tofu is generally chosen in autumn and winter, because the temperature and humidity in this season are very suitable for the fermentation of tofu, and after 7-10 days, you can see that the tofu is covered with white fine fluff, which proves that it is OK.

4.First, soak the fermented tofu in high-grade liquor, sterilize and sterilize, then wrap the adjusted ingredients, put it in a sealed jar or jar, cover it and continue to ferment for about 7-10 days.

5.After fermentation, drizzle a few dots of sesame oil and the delicious tofu is ready to eat.

You can come to the school to learn, a few days on it, we 1, the formula ingredients are all taught without reservation 2, only pay tuition. There are no other costs along the way, including the church. Welcome to consult and understand.

Ingredients: Tofu.

Features of homemade tofu:

With salty, fragrant, fresh, delicious, can be used as a condiment.

Teach you how to make home-cooked tofu and how to make home-cooked tofu delicious.

Old tofu, white wine, dried chili powder, salt, sugar, chicken essence, blended oil.

Cut the old tofu into thick pieces, cut it into large pieces, and steam it in the pot for a few minutes, the longer the steaming time, the less moisture in the tofu, and the harder the tofu milk will be. Cut the old tofu into cubes and drain the water. Take a sealed container, put straw on it, cut the drained tofu into small cubes, and stack it evenly on top.

At room temperature of 20 degrees Celsius, it takes 5 days for a yellowish fimbi to grow on the surface of the tofu, a process called "initial fermentation".

The tofu blanks fermented in the early part of the century are pickled in brine, which is called "late fermentation". The method is to boil salt and peppercorns in boiling water, let them cool and then add rice wine. Then wash the jar, scald it with boiling water, and let it dry.

Then put the tofu blank in layer, and sprinkle some pepper and salt water on each layer. After putting it all in, cover it and put it in a warm place (about 15 degrees Celsius) to make the pickled tofu blank mellow again. In about 10 days, the fimli dissolve, that is, it becomes mellow and delicious home-style tofu.

The tofu should not be steamed for too long, otherwise the resulting tofu will be too hard. The amount of chili powder and peppercorn powder depends on your own taste, or you can not add it to make white tofu. If you don't run out of spices and liquor on the plate, you pour them into the tofu.

Tofu is a soybean food fermented by microorganisms, rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 essential amino acids that the human body can not synthesize, carotene and a variety of vitamins, etc., with the effect of strengthening the spleen, moisturizing dryness, dehumidification, etc., and often eating has a certain effect on the pretreatment of hypertension, arteriosclerosis and rheumatism.

How to make tofu

Secret tofu].

1.First of all, we prepare a piece of old tofu, first cut it into thick slices, and then change the knife into tofu pieces and place them on a plate, cover them with a small basin and put them in a cool place, so that the tofu can naturally ferment out of strains, and leave some gaps between the tofu blocks when placing them.

2.The temperature is kept at about 16 degrees Celsius and fermented for 4 days, and the tofu is easy to spoil and stink if the temperature is too high. After 4 days, the tofu is taken out, and the surface of the tofu has turned yellow and a white strain has grown.

3.Then we prepare the seasoning, add 50 grams of chili noodles, 10 grams of pepper noodles, 20 grams of salt to the basin and stir well, and then prepare 30 grams of high liquor for later use.

4.After all the ingredients are ready, we start to make it, first put the tofu cubes in the liquor to eliminate the poison, and at the same time increase the flavor, and then put them into the chili noodles, so that the surface of the tofu cubes is evenly coated with chili noodles, and placed in a waterless and oil-free glass box.

5.After everything is arranged, add 150 grams of scallion oil, the amount of scallion oil should be submerged over the tofu cubes, cover the lid and seal and ferment for a week.

After a week, the tofu is ready, and when you open the lid, you can smell a very strong fragrance, and it is very safe and healthy without any additives.