How to make tofu with stone and how to make stone ground tofu delicious

You're talking about stone-ground tofu, right?

I've been doing this for about ten years, and I knew it when I was very young, and there was no electricity in our house at that time.

First of all, you have to soak the beans in warm water for about four to six hours, and then you have to grind the soy milk, and when the beans can rub off the skin, use a small spoon when you put it into the grinding, a small amount of it many times. Fresh soy milk should be filtered, and after filtering, it is boiled in a pot, and you should always pay attention to it during the process, stir more, and be careful that the spilled soy milk will slowly disperse the foam after it is cooked. After that, it's time to put the gypsum, and the gypsum sold in the store all says how much soybean tofu can be cooked in a bag, but it's also different from your personal method, just try more.

After putting the plaster for a while, it is best not to stir, and when the chopsticks thrown in do not fall, the tofu brain will become, and it will be squeezed out of the water when it is born, and it will be squeezed for a while if you want to eat the tender ones, and you will squeeze more if you want to eat the old tofu.

First of all, you should soak the soybeans, and then you can put them on the stone mill to start grinding, and add a small amount of coagulant to the ground bean juice, according to the amount of coagulant added, it will determine the softness and toughness of the tofu you make, so you can adjust it yourself, and finally expect you to succeed in making tofu.

1.Rise beans.

2. Slowly put it in a clean stone mill (put the beans together with water, 3:1 ratio) 3. Put it in a pot and boil it into soy milk.

4. Slowly iodine and ignite.

1. Soak the soybeans in water overnight, take half of them and put them in the soymilk machine (the amount of beans is relatively large, and the soymilk is beaten twice);

2. Add water to the designated water line, beat into soybean milk, and beat the remaining beans into soybean milk according to this method;

3. Mix the beaten soy milk twice and put it in a basin, boil it again, and skim off the foam;

4. Slowly add the sour slurry in proportion and stir for 5-8 minutes;

5. Cover the sour pulp immediately and simmer for about 2 minutes;

6. Spread the cage cloth in a wooden box specially made for tofu;

7. Scoop out the soybean milk that has condensed into flocculents with a spoon, pour it into a wooden box, cover it neatly with a cloth, press a weight of the same size on the pin, and let it stand for 5 minutes;

8. Pressed. Remove the tofu and cut into large pieces.

9. How to make the dipping sauce: chop all the sharp peppers, green onions, garlic and coriander;

10. Put all the ingredients in a bowl, add soy sauce and vinegar, and stir well.

Tips for how to make stone-ground tofu1.Due to the large amount of soybeans, it is necessary to beat soy milk twice;

2.The reaction between the sour syrup and the soybean milk requires a certain temperature, and the soymilk should be boiled again before putting the sour pulp;

3.If the soybean milk is not suitable for coagulation, the amount of sour pulp can be increased appropriately;

4.It is best to use a special wooden box to make tofu.

Summary. Kiss <>

Shiping tofu is made by firing, put chestnut charcoal into the brazier and burn it, put on the iron bar grid, smear the vegetable oil after the rack is heated, put the tofu on it, turn it while baking, and it is golden brown when baked.

How to make Shiping tofu.

The small tofu I made has a rough appearance and no bones, what is the problem?

Kiss <>

Shiping tofu is made by firing, put the chestnut charcoal into the brazier to burn the first burning, put on the iron bar net Jianxiang frame, smear the vegetable oil after the frame is heated, put the tofu on it, turn it while blocking the macro and bake it, and it is golden brown when baked.

Kiss <>

The reason why the small tofu has a rough appearance and no muscles and bones: 1. Cook the soy milk for a long time, if the time for cooking the soy milk is not enough, the condensation of the tofu will be affected. 2. Whether the concentration and amount of gypsum are sufficient, the water encountered in the gypsum will generate calcium sulfate dihydrate, and calcium sulfate dihydrate has a coagulation effect.

Let the soybean milk dispersed or dissolved in water agglomerate to produce tofu. Tofu toughness is not good, one is that the gypsum is pure and impure, and now most of the gypsum is decoration gypsum, which contains at least one-third of the talcum powder, but the amount of gypsum is not enough. In general, the calcium sulfate dihydrate content is not <> enough

Isn't it a little tofu with sour pulp?

There is enough time, but it is not good to press it out after it is pointed out.

Is there anything else to add?

Kiss and kiss <>

White vinegar tofu, sour soy milk and tofu can be, soybean milk boil and add white vinegar or pei xubo sour soy milk, after the soybean milk is separated, take out the bean yu jin sufu and put it into a grid with gauze, and the empty water can be compacted.

The problem is that I don't press it out well, rough, and without muscles, that's the problem, is it necessary to add something.

The soy milk has been boiled for enough time.

Kiss <>

It's a matter of technique, you don't need to add anything else, practice makes perfect. After the soybean milk is separated, take out the tofu flower and put it into a grid with gauze, and press it with empty water.

Summary. Hello dear, how to make Shiping tofu fresh tofu to dry for 2-4 days (depending on room temperature and state), to remove moisture and sourness, I this is two tofu One throws away the remaining Shiping tofu of Shiping people Step 1, the tofu is fermented so that it can be put away and refrigerated in about 2-4 days, and our family will generally eat it within 10 days. There are generally 3 ways to eat tofu in Shiping:

Roasted, steamed, fried, I love to bake and eat, cut into small pieces like this, is my favorite size, the taste is the best, just right, open roast Other ways to eat, if necessary, welcome to leave a message to the Shiping tofu practice of the Shiping people Step 2, the practice of baking the Shiping tofu of the Shiping people Step 3, cooked lala roast until the tofu bubbles, aside from the honeycomb eyes inside, it is also possible to bake it at 220 degrees until it bubbles up for about 15-20 minutes, look at your own oven, The practice of Shiping tofu without turning over the Shiping people Step 4: Shake some spicy noodles and eat I like to use it with a single mountain dipping water, Shiping is a dry dish and a tide dish, millet spicy light soy sauce and coriander are also good.

Hello dear, how to make Shiping tofu fresh tofu to dry for 2-4 days (depending on room temperature and state), remove moisture and sourness, pure I am two tofu One throws away the remaining Shiping people's Shiping tofu Step 1, the tofu is fermented so that it can be put away and refrigerated in about 2-4 days, and our family will generally eat it within 10 days. There are generally 3 ways to eat tofu in Shiping: baked, steamed, fried, I love to bake and eat, cut into such small pieces, it is my favorite size, the taste is the best, just right, open roasting Other ways to eat, if necessary, welcome to leave a message to the practice of Shiping tofu of Shiping people Step 2, the practice of turning and baking Shiping tofu Step 3, Hui pants are cooked and baked to the tofu bubbles, aside from the honeycomb eyes inside, it is also possible to bake the oven, and it will be sold at 220 degrees for about 15-20 minutes. Look at your own oven, don't turn over the Shiping people's Shiping tofu step 4 shake some spicy noodles and eat I like to use it with a single mountain dipping water, Shiping is a dry dish and a tide dish, millet spicy light soy sauce and coriander are also good.

The small tofu I made has a rough appearance and bad bones, what is the reason?

The fermentation may be unqualified or the production method is not right, baked to the tofu bubbles, aside from the vertical bend of the finch noodles is honeycomb eyes, just the right oven can also be ah, 220 degrees baked until the noisy soaking up for about 15-20 minutes.

Mentor, the small tofu I pressed out two days ago felt tender, and it didn't work when I soaked it out to burst the tofu, what was the reason?

Maybe the time of soaking is too long, pro.

The small tofu I made at that time was tender, so I couldn't soak the tofu in the paste, mentor.

I went to buy those with others, and the soaking time was very long, about ten hours a night, and the time I made it myself was not long, I heard some people say, Li Ye lost the time that I used to sell those soaked for a long time, maybe they added rice to make it together, isn't this god, teacher.

Yes dear.

Prepare ingredients: 400 grams of tofu, 2 teaspoons of bean paste, 2 tablespoons of starch water, a pinch of salt, an appropriate amount of light soy sauce, a pinch of sugar, 10 Sichuan peppercorns, a pinch of Sichuan pepper powder, an appropriate amount of chicken essence, a pinch of monosodium glutamate, and 5 dried chili peppers.

Wash the tofu and set aside.

Cut into cubes and set aside. <>

Put an appropriate amount of oil, heat it, put the dried chili peppers, Sichuan peppercorns, bean paste, salt, light soy sauce, stir-fry until fragrant, and add an appropriate amount of water.

Add tofu over medium heat.

After cooking, add an appropriate amount of starch water to reduce the juice. Finally, sprinkle in peppercorns.

Ingredients: 300g Korean spicy cabbage, 1 sausage, 1 old tofu, 3 Chinese cabbage, 8 fungus, 1 tablespoon of sea rice.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt.

Steps: 1. Heat a stone pot, add a little oil, and stir-fry the spicy cabbage.

2. Add the sausage and continue to stir-fry until the sausage is oily.

3. Add soaked shiitake mushrooms and fungus and stir-fry until fragrant.

4. Add 1 teaspoon tomato sauce or Korean hot sauce and stir-fry well.

5. Add tofu.

6. Heat the water until the ingredients are submerged, drop a few drops of umami raw soy sauce to extract freshness, and decide whether to add salt according to personal taste.

7. Add Chinese cabbage, there are a lot of ingredients.

8. Add 1 tablespoon of sea rice, cover and cook for about 10 minutes until all the flavors are combined and the ingredients are cooked through.

Precautions: It is not recommended to omit fried sea rice, if it is not fried well, you can fry the soaked sea rice at the beginning when the pan is cool.

Ingredients: Tofu, pork belly, kimchi, green pepper, carrot, green onion, garlic.

Seasoning: chicken essence, salt, sugar, cooking wine.

Method: 1. Put a little oil in a wok, put ginger slices, put in the sliced pork belly, and stir-fry over low heat until the pork belly spits oil and the fat part becomes transparent.

2. Add cooking wine, garlic slices, Korean kimchi, a little water, and simmer for 20 minutes.

3. Put method (2) into a stone pot, put the tofu into a block, add chicken essence, salt and sugar to taste, and then change to low heat and simmer for 10 minutes after boiling.

4. Add the sliced green peppers and carrots and cook until they are broken.

Its production method combines traditional stone grinding and modern power technology, using electric energy to drive the original stone grinding disc, filtering and softening the production water, and high-quality soybeans through stone grinding and grinding, slurry separation, brine point system, high-pressure pressing and other processes. Its concept of wellness is being embraced by people living in a fast-paced climate.

Stone-ground tofu is a green, healthy and green food with high nutritional value made by combining modern technology with traditional technology. In the past, the stone grinding tofu Duan Feng was made by driving the stone mill to rotate with people or animals, but the production process of modern stone grinding tofu is combined with the machine, and the machine generates power to drive the stone mill, saving time and improving efficiency.

The preparation method of bean large tung curd.

Ingredients. Soybean.

250g excipients are simply imitation mining. Lactone. 3g

Water. 1000ml

Steps. 1.Wash the soybeans and soak them in water for at least 12 hours.

2.Place in a food processor and add water.

3.Beat into bean juice and pour in a saucepan.

4.Stir over medium heat to prevent sticking to the bottom.

5.Put lactones in the rice cooker, add a little core and cool boiled water to melt.

6.The boiled soy milk is filtered out of the okara with a strainer. This is soy milk, you can drink it.

7.Allow to cool to about 80 degrees, flush into the rice cooker, and plug in to keep warm.

8.In about 20 minutes, the soy milk will solidify. This is tofu brain.

9.Place the steamer in the cage drawer.

10.Place the mold on the cage drawer.

11.Spread a cage cloth and scoop in the tofu brain.

12.Scoop it all in.

13.Cover the cage cloth.

In about a minute, the tofu is ready.