Who will make tofu and what is tofu made of

The simplest tofu stewed fat sausage.

Recommend a simple and easy-to-make tofu dish - tomato tofu, similar to the method of tomato scrambled eggs, the taste of tomato tofu is very good, I personally like it very much, and the method is very simple, amazing! It's worth trying!

Pearl beans. Ingredients: tofu, light hen, dried scallops, egg whites, salt, starch, chicken essence.

1.Prepare a light hen. 2.

Prepare 1 piece of tofu and 45 grams of scallops. 3.Peel the tofu, mash it, add egg whites, salt, chicken essence and starch and mix thoroughly.

4.Use a small spoon to make small balls. 5.

Use a small spoon to make small balls. 6.Use a small spoon to make small balls for later use.

7.Wash the hens and cut them into cubes.

8.Place the hen and scallops in the pot.

9.Add water and simmer a large bowl of soup.

10.Pour the chicken broth into the soup pot and reduce the heat.

11.Add the small tofu balls, and after the small tofu balls float, season them.

When boiling small tofu balls, be sure to keep the heat low, otherwise the meatballs will fall apart.

Home cooking】 Kung Pao Tofu.

Ingredients: northern tofu, green onion, fried peanuts, sugar, light soy sauce, rice vinegar, dried chili, salt, water starch.

1.Cut the northern tofu into square pieces. 2.

Cut the green onion into small pieces; 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, 1 2 tablespoons of chicken essence, 3 tablespoons of sugar, 1 3 tablespoons of salt, mix well to form a sauce. 3.Fry the tofu cubes over medium heat until golden brown, remove and drain the oil.

4.Leave a little oil in the pan and sauté the dried chili peppers over low heat until fragrant. 5.

Pour in the fried tofu and green onion and stir-fry quickly.

6.Pour in the sauce and stir-fry evenly. (Wrap each piece of tofu in sauce) 7Stir-fry for a while, turn off the heat and sprinkle in the fried peanuts.

8.Stir-fry evenly and thicken the soup.

Delicious egg custard】 Steamed eggs with meatloaf.

Ingredients: minced meat, half a piece, egg, cooking oil, pepper, salt, monosodium glutamate, light soy sauce, sugar.

1.Diced potatoes and rinse. 2.

Add all the seasonings to the minced meat and stir well, add the diced potatoes and stir clockwise until the potatoes and minced meat are combined. 3.The soup plate is spread all over and poked a few holes evenly, and if you want the egg yolk to stay in **, press it a little bit with your hand, otherwise the egg yolk will be squeezed together.

4.When the eggs are beaten in, my plate is too big, and if the eggs are not full, I will add an extra egg, and there will be no such problems with small plates.

5.Steam for 25 to 30 minutes.

6.I sprinkled some chopped green onions and drizzled a few drops of sesame oil to decorate.

1, the rest of the dumpling filling can be made into this dish 2, potatoes can be added or not, and you can also change to your favorite dish 3, don't hit the water, there will be a lot of water in the steaming process, distilled water.

You can have cabbage tofu soup, mapo tofu... Wait a minute..

Homemade tofu. Spare ingredients: 300 grams of soybeans, 50 ml of alcohol rice vinegar, 1300 ml of water;

Production process: In the first step, prepare the required amount of dried soybeans, wash them carefully, re-add clean water and soak them for one night.

In the second step, put the soaked beans into the juicer, pour all the water into it, start the process of grinding the soybean milk, filter the soybean milk with clean gauze, put it in a non-stick pan, and skim the foam on the surface;

The third step, boil the soybean milk on high heat, turn to low heat, and boil again over high heat when you see that the pot noodles are not boiling, boil until boiling, you can turn off the heat, let it stand for a while, you will see that there is a layer of bean skin on the surface, pick it out;

Fourth, when the soybean milk needs to be dried to 85 degrees, the rice vinegar is quickly poured into the soybean milk, gently stirred, and let stand for 15 minutes.

The fifth step is to cover with gauze, add the lid, gently press out the water, and then press a weight on the lid, and the tofu will be formed in about 2 hours.

Tips: 1. Soybeans must be fully soaked, after being completely soaked, tofu is more successful, and soybean milk will not damage the blade of the soymilk machine, and the bad beans in soybeans must be picked out, otherwise it will affect the quality of tofu

10 proportions of hole defeat is sufficient;

2. The beaten soybean milk must be filtered and stared, impurities removed, the taste of the tofu is more delicate, try to use a non-stick pan when cooking the soy milk, otherwise the pot is difficult to clean, and the process of boiling the soybean milk must be stirred more, after the soybean milk is fully boiled, it can be left to about 85 degrees, and if there is no thermometer, you can turn off the fire and let it stand for 3 minutes.

You can order tofu with white vinegar to make tofu. Bold steps for the feast:

The ingredients that need to be prepared in advance include: soybeans, Shirano Xiangqiao vinegar 250g.

1. Soak the soybeans. The ratio of soaked soybeans and water in the food processor is 1:3, and it can make soy milk.

2. To boil soy milk, the fire should not be too big. Turn down the heat and continue to cook for three or four minutes.

3. Order tofu, the ratio of white vinegar and water is 1:2. The soy milk is boiled, cool for two or three minutes, and just adjust the vinegar water.

Slowly pour out the vinegar water until it is flocculent, stir, cover the pot and wait for 10 minutes. (Don't worry if you don't have this state of separation after 10 minutes, stir with vinegar and water, and it will be separated after a while.) ）

4. Use a mold or rice basket to make tofu, wrap the tofu with gauze and put it in, and press the water with weighted materials on it.

5. Fill up with water and press the tofu.

6. The prepared tofu can be put on a plate.

Tofu is made from soybeans, water, and white vinegar together. The specific method of tofu is as follows:

Ingredients: 400g soybeans, appropriate amount of water loss Zhengsheng, appropriate amount of white vinegar.

1. First, soak the prepared soybeans in water for 6 hours.

2. Then grind the soybeans into soy milk.

3. Then use a strainer to filter out the okara.

4. Put the soy milk into the pot and cook over high heat.

5. After boiling, add the prepared vinegar and mix well.

6. Wait to observe the soybean milk to turn over and stop.

7. Prepare the steamer and cover with a layer of cloth.

8. Then add the stirred bean curd.

9. Wrap up. <>

10. Press it with a heavy object, as shown in the figure below.

11. Let stand for 60 minutes and open the drawer.

12. Remove the sedan chair and cut it into pieces, so that the tofu is ready.

1) Cleanup: Select high-quality soybeans, remove the impurities contained in them, and get pure soybeans.

2) Soaking: The purpose of soaking is to make the soybean absorb water and expand, which is conducive to the extraction of protein after the soybean is crushed.

The water absorption of soaked soybeans is 1:(, that is, the weight of soybeans is increased to many times the original weight.

After soaking, the surface of the soybean is smooth and wrinkle-free, and the soybean skin does not fall off easily, and it feels strong.

3) Grinding: After soaking soybeans, the protein body membrane becomes brittle, but for the protein to dissolve, proper mechanical crushing is necessary.

From the perspective of protein dissolution, the more completely the soybean is broken, the easier it is for the protein to be dissolved.

However, if the grinding is too fine, the cellulose in the soybean will enter the soybean milk with the protein, making the product rough and dark in color, and it is not conducive to the separation of the slurry residue, so that the yield of the product is reduced. Therefore, the grinding fineness is generally controlled to 100-120 mesh.

In the actual production, the crude degree should be appropriately adjusted according to the tofu variety, and the residual protein in the bean dregs should be controlled.

Crushing is carried out by stone grinding, steel grinding or sand table grinding. The ground soybean paste is separated by a flat sieve and a horizontal centrifugal sieve to fully extract the soybean milk.

4) Boiling pulp: Boiling pulp is the process of thermal denaturation of the protein in soybean milk by heating. On the one hand, it creates the necessary conditions for the subsequent pulp, on the other hand, it eliminates the anti-nutritional components in the soybean milk, sterilizes, reduces the peculiar smell, improves the nutritional value, and prolongs the shelf life of the product.

According to the different production conditions, the method of boiling pulp can be carried out by using the method of boiling pulp in an iron pot of earth stove, the method of boiling pulp in an open tank as land steam, and the method of boiling pulp in a closed overflow.

The boiling temperature should reach 100 meters, and the time should be about 5min.

5) Coagulation and molding: Coagulation is the process of transforming soybean protein from a sol state to a gel state under the action of coagulant on the basis of thermal denaturation. In production, it is completed through two processes: point brain and squat brain.

The point brain is to add the coagulant into the cooked soybean milk according to a certain proportion and method, so that the soybean protein sol is converted into a gel to form tofu brain.

Tofu brain is made up of soy protein in a reticulated structure and water filled with it.

Generally speaking, the larger the mesh of the reticular structure of the tofu brain, the stronger the interweaving, the better its water-holding capacity, the softness and tenderness of the tofu made, and the higher the yield of the product;

On the contrary, the tofu is stiff and lacks toughness, and the yield of the product is low.

After the brain, the protein network structure is not yet strong, and it can only be completed after a period of static solidification.

According to the different varieties of tofu, the squatting time is generally controlled at 10-30min.

Molding is to put the solidified tofu brain into a specific mold, apply a certain pressure, squeeze out the excess yellow syrup, so that the tofu brain is densely combined to become a tofu with a certain water content, elasticity and toughness, and the pressure exerted by different products is different.

The writing is as follows: 1. Beans.

1. A family of dicot plants, woody and herbaceous plants, such as "red sandalwood", "locust tree", "soybean", "mung bean", "red bean", "pea", "peanuts", etc., are collectively referred to as legumes in daily life, and also refer to the seeds of these plants: family. Child.

Pods (carob). Slurry. Green.

Boiled burning. Gaze such as.

2. Something shaped like a bean: soil.

3. Ancient utensils for meat or other food, shaped like a tall plate.

4. Surname. Second, rot.

1. Decay; Goes bad. Example: Running water is not. Old.

2. Certain soy products: milk. Bamboo.

Rotten compounds

1. rot fǔlàn].

Rotten, rotten.

2. 迂腐 yūfǔ

Words and deeds) stick to the old norms and do not adapt to the new era: talk.

3. Corruption fǔhuà].

The organism decays. It is a metaphor for the deterioration of thoughts and behaviors.

4. 腐儒 fǔrú].

The old refers to a reader whose thoughts, words and deeds are not in line with the new era.

5. decay fǔxiǔ

Wood and other materials containing fibers have broken or broken due to long-term wind, rain or microbial attacks: the stakes buried in the ground are gone.

Step 1: Soak the soybeans in water one day in advance, so that the quality of the soybeans is about 600g after soaking. At this time, you will find that there are some soybean grains that can't be soaked, so pick out these soybean grains and put them aside.

Step 2: Pour 1300ml of water into the soybean bowl, then pour the water and the soybeans into a blender to grind into soy milk.

ps: Note that the soymilk grinding time should be slightly longer, which is conducive to polishing the soymilk more finely, and the tofu will be tender and delicious.

Step 3: After the soy milk is polished, you will find that there is a lot of foam on it, first use a spoon to skim out the foam on the soy milk, and then prepare a western gauze to put the soy milk on the western gauze and filter it little by little, after filtering about twice, you will find that there are a lot of tofu residues on the gauze, and after getting these tofu residues out, you will get a pot of fine and fragrant soy milk.

Step 4: Pour the filtered soybean milk into the pot and boil over high heat, wait until the soybean milk boils, then turn to low heat and slowly boil, when there are no bubbles on the surface, turn to high heat again and boil, turn off the heat, and put aside to cool.

Step 5: The soy milk will cool down for a while, you will find that there is a thin layer of bean skin on it, pick it out and prepare 50ml of rice vinegar to pour into the soy milk many times, each time you pour the rice vinegar, you should gently stir it with a spoon until the rice vinegar is poured into the soy milk, then put it aside and let it stand for about 15 minutes.

Step 7: After the water in the bean curd is almost pressed, put a heavy item on it (such as a water bottle or unopened milk), and let it stand for about half an hour, and you will find that the tofu is ready.

Raw materials: take 20 kg of soybeans (soybeans), sieve and flush, clean and put them into the tank to soak, soak for 4 7 hours in winter and hours in summer. The soaking time should be grasped according to the different temperature of soybean varieties, and the time should not be too long or too short, otherwise the pulp head will be lost, resulting in a decrease in tofu yield.

Put 250 grams of raw gypsum (15 40 grams of stone or flash paste per kilogram of soybeans (soybeans)) into the fire to roast, which is a key process, and the degree of roasting of gypsum must be mastered well (to gently break the gypsum with a hammer to see that it has just burned the heart). The gypsum burns too raw and is not easy to use; If it is too cooked, the yield of tofu is too low, and the soy milk still has a peculiar smell. 2.

Grind the bean strainer. After the soybeans (soybeans) are soaked, they are taken out, ground and pulped according to the ratio of 3 catties of water per catty of soybeans and soybeans, and the slurry is packed with tofu bags to squeeze out the soybean milk. After the soybean milk is squeezed, add 5-10 catties of water, mix well, and continue to squeeze the pulp once.

Generally, 20 kilograms of soybeans (soybeans) have about 20 kilograms of slag and more than 100 kilograms of soybean milk. 3.Boiling pulp and pulp.

Pour the squeezed soy milk into the pot and boil, without covering the pot, and skim off the foam on the noodles while cooking. The fire should be strong, but not too strong, to prevent the soy milk from overflowing. Cook the soy milk until it is boiling.

If the pot is not boiled or it takes too long, it will affect the quality of soy milk. Use a bowl of water (about 1 catty) to mix gypsum slurry, sprinkle it into the soybean milk just scooped out of the pot, gently stir it with a spoon or wooden stick, and in a few minutes, the soybean milk will condense into tofu flowers. 4.

Make water tofu. Within about 15 minutes of condensation, gently scoop it into the wooden mold that has been laid with a cloth, after it is full, wrap the tofu flower with the tofu bun, cover the board, press for 5-15 minutes, and the water tofu is ready. 5.

Dried tofu (also called dried tofu) is made. The dried tofu (dried tofu) is made by putting it in a wooden mold, wrapping it in a cloth, covering it with a wooden board, placing a heavy object, and pressing the water out. The quality of dried tofu made in Huma County, Heilongjiang Province is the best tofu:

If you put it in the newspaper, you can see the number 3 character underneath, and as far as I know, it is the best quality dried tofu.