The specific steps to find some bean curd, how to order bean curd?

1. Selected cleaned soybeans. 2. Soak soybeans. 3. Refining (putting the soaked soybeans into the refiner (in ancient times, it was ground by stone mill) to make rough pulp).

4. Filtration (this step is mainly to separate pure soybean milk from okara). Fifth, boiling pulp. 6. Point gypsum (this step is also the most critical step to turn soybean milk into tofu (tofu brain), and the grasp of the amount of gypsum will directly affect the coarseness and tenderness of the finished product).

At this point, the process of tofu brain is finished, and it is delicious when it is served in a bowl and served with seasonings!

The practice of Guizhou people's tofu brain.

Ingredients: 250 grams of water bean curd, appropriate amount of black kohlrabi, crispy soybeans, water and salt vegetables, etc.

Seasoning: red oil, chopped green onion, salt, monosodium glutamate, sesame oil, soy sauce, vinegar, etc.

Method: Mix. Choose the smooth and tender water bean curd, beat it into thin slices with a spoon, boil it in a pot and let it cool and scoop it into a bowl with soybean milk, put in an appropriate amount of crispy soybeans, chopped kohlrabi and water and salt vegetables, chopped green onions, etc., add red oil, salt, monosodium glutamate, sesame oil, soy sauce, vinegar and mix well.

Flavor characteristics: Tofu is smooth and tender, spicy in taste, and has a unique flavor.

Technical essentials: The bean curd must be dotted with gypsum, the ingredients must be complete, and the soy sauce and vinegar must be spared.

Ingredients: Soybeans.

Water gluconolactone, which is sold in domestic chemical raw material stores or flavor and fragrance stores, is white crystalline, similar to coarse salt. Molecular formula: C6H10O6

1. The practice of tofu brain.

The concentration of soy milk is: soybean:water = 1:15 (cannot be thinner than this).

After the soy milk is boiled, let it cool.

After dissolving the lactone with a little water, pour in the soy milk and stir well. My ratio is 700ml of soy milk with 1 teaspoon of lactone.

The soymilk is heated in water, or steamed, and the temperature of the soymilk reaches about 80 and is kept for 15 minutes before solidifying.

2. The remaining procedure is to make the brine.

Ingredients: watery daylily, fungus, chicken essence, egg (one).

Method: Choke a pot with star anise, add cauliflower fungus and stir-fry slightly, put an appropriate amount of water, salt, and a piece of chicken essence. After boiling, yawn, sprinkle egg flowers, and turn off the heat.

Put the bean curd in a large bowl, pour the marinade, and season it with bean curd juice and sesame sauce (peanut butter) juice.

In addition, someone at a chemical ingredient store told me that white vinegar can be used as a substitute for tofu with inner fat.

Soy milk + brine + wait for 60min + eat.

The brine is toxic, so put it sparingly.

Bile water point bean curd, in fact, is the marinade applied in the case of making tofu flower, it is the most critical and can not ignore a whole process and process, because the bile water put more and less, may affect the layering of the bean curd, put less is very tender, put more will make the tofu flower age, so everyone can take a look at the following detailed introduction, bile water point bean curd some skills and processes.

1. Characteristics. To put it bluntly, the dotted bean curd is actually the whole process of turning the bean paddle into tofu curd according to the addition of 'bile water'. The "bile water" in Shuai New China's mouth is what everyone usually calls "marinade", which is the key raw material for making tofu flowers, which can coagulate the protein in the bean paddle into a colloidal solution and extract the water.

Second, the practice. Preparation: Take a certain amount (such as 500 grams) of salt brine, add 3-4 times of boiling water to turn into marinade, let it stand for a few days, no color is completely transparent, put it into a plastic bottle, drill a small round hole in the bottle stopper, and reserve.

2. Squeeze soybean milk: add 6-9 catties of water to the soaked soybeans (add 9 catties of water to the bean curd, add 6 catties of water to the tofu), and make it into a bean paddle.

3. Pour the bean paddle into the pot and boil, and then scoop the bean paddle into the sand cloth packaging bag

4. Pour the filtered bean paddle into the pot, and you can start to use the prepared salt water (bile water) to order the bean curd. The temperature should be controlled at around 80-90 degrees Celsius (if it is cold, it can be moderately simmered, but not boiled). The marinade gradually dripped into the bean paddle bit by bit, while gently stirring it with a spoon from the pouring place outward, so that the marinade is evenly combined with the bean paddle, and the transformed small tofu flowers can also be allowed to sink.

Drop for a while, you can stop for a while, and then stir until the fine tofu flower is transformed into (as shown in the figure below), stop adding marinade, and let the tofu flower stand for ten minutes:

5. You can use a basket to gently put the tofu flower to the diastolic blood pressure on the top layer, so that the tofu flower fusion is inseparable, and the magnitude of this pressure determines the old and tender tofu flower. The tighter the press, the older the tofu flower will be, depending on the hobby:

The first thing is to prepare the beans into the field, and then a ditch should be opened between the two acres of land, and then the bean curd should be put in and poured with some water, which can replenish his nutrients.

After the soybeans are soaked, they are put into a blender and added water to make soybean milk, and the soybean milk is filtered out, and then now come to prepare the brine of the tofu, salt brine, main ingredients: magnesium dioxide, sodium chloride, potassium chloride, etc., filter the soybean milk to boil over medium and low heat first, and wait a little after boiling to solidify after the bean curd.

Steps of the method of dotting bean curd:

1. Take a small bag of soybean flour, mix it in a container with cold water and soak it for about 30 minutes, filter it with a filter cloth;

2. Pour the filtered soybean milk into the pot and boil over low heat, and then use a spoon to remove the floating foam;

3. Take one-third of a small bag of gypsum and adjust it with water, the water level is about 100 ml, stir evenly, and slowly point into the medium tofu with a spoon;

4. Point until the water in the pot gradually becomes clear, and then take out the excess water in the pot;

5. Gently press along the edge of the pot with a basket for 5 minutes until the tofu is basically formed;

6. Let the tofu stand for 10 minutes, cut it with a knife, simmer over low heat, remove from the pot, and mix with condiments.

In the traditional bean curd production process, the beans are first ground into watercress with a stone mill, peeled and soaked in water until the bean cress expands and turns white, and then the water is ground into fine soybean milk with a stone mill, and the soybean milk is filtered with a coarse white cloth bag, the bean dregs are taken out, and the filtered soybean milk is poured into the bowl, and white sugar, rock sugar, brown sugar, osmanthus sauce, condensed milk, fruit ice, etc. are added.

Soak the soybeans for more than eight to ten hours until all the soybeans are swollen. In winter, the soak time is slightly longer, and in summer, the temperature is high, and the soybeans are easy to swell, so the soaking time should be slightly shorter to prevent the soybeans from changing their flavor for too long. Wash the soaked soybeans.

Put the soybeans into the soymilk machine, add an appropriate amount of water and beat the soymilk.

1. Soak soybeans for at least 24 hours with cold water.

2. Beat the soaked soybeans and water into a pulp;

3. Beat the soybean milk and filter it with gauze;

4. Separate the soybean milk and okara;

5. Boil soy milk;

6. When the soybean milk drops to 80 degrees Celsius, it starts;

7. Dilute the bile water with a small amount of soy milk first;

8. Use a small spoonful of bile water each time to stir slowly in the soy milk;

9. The tofu and the bean curd water begin to separate, press the tofu tightly after completion, and remove it;