Preparation of tofu flower How to make tofu flower delicious

Teach you how to make tofu flower simple, smooth and delicious.

Tofu brain method.

Ingredients: 100 grams of soybeans, 1000 ml of water, grams of lactones.

Steps: 1. Soak the soybeans the night before.

2. Put it in the soymilk machine and add 1000ml of water, and beat twice with the juice stirring function.

3. Strain the ground soybean milk and squeeze it clean.

4. Pour into the pot, stir while cooking, turn the pot to low heat and boil for a few more minutes.

5. Add 30 ml of warm water to dissolve lactone.

6. Skim off the foam from the boiled soy milk and cool to a temperature of about 85 degrees.

7. Pour in lactone, stir well, cover, and wait for solidification.

Marinated tofu brain:

Ingredients: an appropriate amount of inner fat tofu, a little fresh shiitake mushrooms, a little dried fungus, a little minced meat, a little ginger, a little cooking wine, a little light soy sauce, a little starch, a little sesame oil.

Steps: 1. Put the inner fat tofu into a bowl and steam it in a steamer for 10 minutes.

2. After soaking the dried fungus in warm water, wash it and chop it into minced pieces.

3. Wash the fresh shiitake mushrooms, remove the roots, and cut them into minced pieces.

4. Wash the ginger, peel it, and cut it into minced pieces.

5. Put oil in a pan, warm it and stir-fry the minced meat and ginger until it changes color.

6. Add cooking wine, light soy sauce, fungus and chopped shiitake mushrooms in turn.

7. Add water after stir-frying, pour the water starch into the pot after boiling, bring to a boil again, and pour in a little sesame oil.

8. Pour the mushroom fungus marinade on the steamed tofu and sprinkle with chopped chives.

Teach you how to make tofu flower simple, smooth and delicious.

1. Bean selection: In addition to the process of harvesting, drying, threshing, unpacking, storage, transportation, etc., soybeans will be mixed into pure materials such as grass roots, bark, mud blocks, sand grains, stone girls and metal scraps. As a result, before use, it is necessary to completely remove the pure matter, broken beans, moldy beans, moth-eaten beans, pure beans, etc., and then grind them into soybean flour.

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

Deep well water, stream water, mineral water, seawater, etc. will affect the yield and quantity of tofu flowers. 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, you can use a test strip to test, and choose water with a pH value of 5-6 and an appropriate acidity and alkalinity.

3. Filter slurry: Stir the water from the soybean flour 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. Twist to strain out the okara. Add the runny slurry to the pot and bring it to a boil.

4. Preparation: The coagulant for making tofu flower is preferably gypsum. However, gypsum powder is indirectly sprinkled outside the soybean milk, which is difficult to solidify, 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 while, the coarser gypsum precipitates downward, and its suspension is taken for later use.

Repeat as many times as you like.

5. Pulping: Raw soybean milk is filtered and boiled, so that the volume of residual bean dregs does not expand. As a result, the cooked pulp should be poured into the filter sheet, and after the second filter slurry, the soybean milk with poor taste can be prepared.

6. Dian Brain: To make tofu flower is to pour the coagulant into the container, and after fully stirring, immediately rush the cooked code slurry into it, which is called the reverse point. Cap immediately after pointing. After about 10 minutes of shrinkage, the amount of soybean protein can be solidified, that is, the delicious and nutrient-free tofu flower is prepared.

7. Preparation method of tofu flower marinade: first of all, the yellow flowers and fungus are made in water, and some shredded green onions and minced ginger are cut. Hail mold destroys and kills the marinade, and the marinade is as simple as the marinade made into the marinade.

Pour the bottom oil into the outside of the pot, and when the oil is hot, add the shredded lean pork, shredded green onions, and minced ginger. I am putting in an appropriate amount of water, putting in the yellow flowers and fungus that were once good, thickening them with water starch, and beating the eggs.

1. 150 grams of soybeans, 3 grams of lactone, 1500 grams of water.

2. Soak the soybeans for 4 hours, filter out the soaked water, and beat the hood three times with a food processor, so that the pulp rate is more delicate and high, and it takes only five minutes!

3. Filtration, the delicate and smooth tofu flowers are filtered clean by filtering the tofu dregs, filtered directly with gauze, filtered twice before they are clean, and the slag and slag sails should also be squeezed by hand, so that the flavor will be produced.

5. Turn off the heat, use the two-minute cooling time to melt the tofu lactone immediately, pour the callude into the thermos pot or rice cooker with a spoon of warm water at 40 degrees, at this time the temperature of the soybean milk is also 85 92 degrees, put it for two more minutes in summer, or filter it with a strainer again, because if you don't stir it well when cooking, a layer of tofu skin or tofu skin crumbs will come out, and after the temperature is good, pour it into the pot quickly with a slightly higher wall, skim off the floating powder or ignore it, cover, press the heat preservation button in winter, and don't use it in summer. After 15 minutes, a pot of tofu is gone.

1.Soak soybeans in water for more than 2 hours, preferably overnight.

2.Add the soaked soybeans to the soymilk maker and add water to the lowest water mark. Plug in the power supply and start the normal soy milk button.

3.Lactones dissolve with a small amount of warm water.

4.The soymilk machine program is complete, and it is filtered into a clad box with lactones while hot.

5.Stir well, close the lid and put it in a larger crisper to keep warm.

6.After standing for 20 minutes, the soy milk solidifies into bean curd.

7.Finely chop the green onion and ginger and prepare the minced meat.

8.Gently place the finished bean curd in a bowl.

9.Fill the pan with oil, stir-fry the chives and ginger, add the meat filling and stir-fry until it changes color.

10.Add 1 tablespoon of tempeh hot sauce and continue to stir-fry evenly.

11.Pour in cooking wine, light soy sauce and sugar, stir-fry evenly, and turn off the heat.

12.Pour the fried spicy tempeh meat over the bean curd.

Tip: Tempeh sauce and light soy sauce have a salty taste, so don't add salt.

Ingredients: 300 grams of soybeans.

Excipients: 20 grams of shrimp skin, 30 grams of mustard.

Seasoning: 3 grams of monosodium glutamate, 20 grams of sugar, 120 grams of soy sauce, 25 grams of chili oil, 10 grams of cooked gypsum.

Method 1 Soak soybeans (soybeans should be chosen) in water for about 5 hours, then grind them into a fine slurry, pour in an appropriate amount of water, stir well, and filter out the okara with gauze.

2 Pour the soy sauce into the pot, boil, add sugar, monosodium glutamate, shrimp skin, mustard (chopped) and mix into a seasoning, and dissolve the cooked gypsum powder with warm water to form gypsum water.

3 Put the soy milk into the pot, boil it and remove it from the heat, pour in gypsum water and stir well, cover the lid, and let it stand for five or six minutes to become tofu flowers.

4 Put the tofu flower in a bowl, pour the seasoning, drizzle with chili oil, and serve.

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Teach you how to make tofu flower simple, smooth and delicious.

hello！I want to eat tofu all year round. Most of the south is called bean curd, most of the north is called tofu brain, most of the south eats sweet, and most of the north eats salty, which is the difference between the north and the south.

Raw material: soybeans.

Method:1Soak soybeans, the beans are grown at home, remember to pick them before soaking, impurities, bad beans, and wash them again. About one night, this time we probably soaked 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.

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. We throw away the leftover bean dregs, but in fact, we can also eat them and find our own way, such as frying them into adzuki 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 it. 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 key to marinating is:

1.The temperature must be kept warm at about 80 degrees, 2The 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.