The production method of bean curd is water, and the bean curd production process

Ingredients: 150 grams of soybeans, 3 grams of glucose inner fat, 110 grams of water.

Method: 1. Soak 150 grams of dried soybeans in water the night before, and soak them the next morning.

2. Load the soaked soybeans into the soymilk machine, add water to the upper and lower water lines, about 1100 grams of water, and the amount of water after adding water is 1300 ml.

3. Cover the soymilk machine head, set it to start in the juice stall, I play 2 more times, especially delicate.

4. Pour the ground soy milk into a container covered with gauze, lift the sides of the gauze, and squeeze out the soy milk with both hands.

5. The filtered soy milk is super delicate.

6. Pour it into the pot and boil over low heat, and then turn off the heat for another 5 minutes, and don't cover the pot, because it will overflow if you are not careful. Skimmed off the foam.

7. Prepare 3 grams of glucose linamide in advance, add a little cold boiled water to dissolve.

8. Quickly pour the cooked soybean milk into the glucose lactid solution, quickly stir well in one direction, cover the lid and let the soy milk stand for 15-20 minutes, then solidify and eat.

9. Gently take out the tofu brain with a spoon, sprinkle with diced coriander and mustard, pour on the steamed fish soy sauce, drizzle a little chili oil, and eat. The marinade is prepared according to your favorite taste, and the tofu brain should be eaten while it is hot, dig a spoonful of tender and hot tofu brain, and slide it into your mouth, even if you don't go out to eat, you can enjoy the delicious taste comfortably at home.

1. Prepare soybean flour and pour it into a basin and add water to soak for 2 hours.

2. Pour the soaked soybean puree into the cauldron and boil first, stirring while cooking during the cooking process to avoid pasting the pot;

3. Prepare a filter screen and spread a layer of fine gauze, put it on a basin of just the right size, pour the boiled soybean puree on the gauze, and filter out the bean dregs;

4. After the filtered slurry, after boiling, it is the soy milk we usually drink, and if you want to drink soy milk, you can keep some to drink;

5. Prepare an appropriate amount of bile water and pour it into a small bowl, bile water is also known as brine, which is an indispensable material for bean curd, the amount of bile water is determined according to the amount of soybean milk, and the amount of bile water will have an inherent impact on the condensation of bean curd.

6. **First heat the big iron pot, pour in the soybean milk and stir, slowly pour in the bile water while stirring, let the bile water and the soybean milk fully fuse, until there is a small bean curd, there is no need to add bile water;

7. Cover the lid and let the bean curd stand for 30 minutes, after the time is up, take a chopstick and insert it on the bean curd, and the chopsticks are not inserted to indicate that the bean curd point is successful;

8. Take a filter screen and gently press along the edge of the bean curd to make the bean curd more compact and easier to form, after the edge is pressed, put a larger area of a basin or filter screen in the middle of the bean curd for a while;

9. After the bean curd is pressed, use a knife to cut the bean curd into pieces in the pot, bring it to a boil over high heat, and cook it slowly over medium-low heat to eat.

Heat the oil, add the bean paste, and stir-fry the red oil over low heat, then add the bean curd and shake the pot constantly, so that the sauce can soak into the bean curd and cook for 1 2 minutes. Finally, add cooked peanuts, chopped green onions, Sichuan pepper powder, sugar, and chicken essence and stir well, and the delicious spicy bean curd is complete.

How to make spicy bean curd.

Ingredients: bean curd, peanuts, bean paste, green onion, peppercorn powder, sugar, chicken essence, vegetable oil.

1. Cut the green onion into chopped green onions, fry the peanuts in the oil pan until fragrant, and then drain the oil for later use.

2. Heat the oil in another pot, and at the same time add the bean paste and stir-fry the red oil over low heat.

3. Put in the bean curd and shake the pot constantly, let the sauce soak into the bean curd and cook for 1-2 minutes.

4. Finally, add cooked peanuts, chopped green onions, pepper powder, sugar, and chicken essence and stir well, and the delicious spicy bean curd is ready.

1】 Make thick raw soy milk. There are many ways to make soy milk, both traditional stone mills and modern soy milk machines will do. After soaking the soybeans in water for 5-8 hours, try to pinch open one, and there is no hard material inside before grinding.

Try to grind it as delicately as possible, and it is better to not be able to distinguish the particles with the naked eye. The proportion of soybeans is based on volume, and it is more suitable to use a total of 6-10 volumes of water for 1 volume of soybeans.

Boiled soy milk.

Make cooked pure soy milk. Put the mixture of ground soy milk and okara in a pot and bring to a boil. After boiling, keep warm for 1-3 minutes, you need to filter out the coarse bean dregs, generally with white fine grain cotton comma hail. Put the soy milk with the okara removed into a washed pot.

Special brine for Sichuan region.

Prepare bile water (Luzhou salt brine). Bile water is a liquid formed by melting bile, containing ** metal cations, which generally need to be diluted in an appropriate amount before use. Pure thick soybean milk made from 1 kg of soybeans, about 2-4 lids of ordinary mineral water, put it in a bowl, add 1-2 times water to dilute it for later use.

Point the bean curd with brine.

Point to bean curd. After boiling the soy milk in the pot again, turn off the heat (or reserve a very weak low heat to keep the heat in the pot, but not bubbling or boiling). Slowly put the diluted bile water into the pot in batches and distribute it evenly with a spatula, but not stirring in the pot, but separating it on the surface of the soy milk.

Generally speaking, the dilution of bile water prepared in the first time is not used up, and it is slowly put into the pot in 5-10 times, with an interval of 1-3 minutes each time, depending on the situation. When there is some sediment in the pot and clear water lines, Shanfan will not add bile water or the amount added will be much reduced. and all the soy milk has turned into sediment.

The main point is that the slower the speed of ordering, the better the bean curd. Pour the unused bile water into the container and use it later.

Squeeze. After all the soy milk has turned into sediment and the water is clear, that is, there is no white soy milk liquid, press it with a fine-grained permeable tool. Traditionally, bamboo dustpans have been used, which can be replaced with fine-grained plastic baskets in the field.

Start pressing from the edges, and the strength you need to use depending on the feeling of the hand, take your time and don't use a lot of force at once. If there is too much water, you can take some out. The purpose of pressing is to bond the loose sediment together into a large block.

After pressing, turn on a low heat to bring the water to a boil and turn off the bean curd will be more tenacious.

Remove from heat. The pressed bean Bi Song flower is a whole piece, which needs to be cut into squares with a knife, and the size is subject to the size of the spatula that can be scooped up. Put it in a bowl and serve.

Since the bean curd is easy to break, be careful in the process of shoveling, and first fill part of the pot with water in the large bowl to make the soaked bean curd in water, otherwise it is easier to break. Eat bowl by bowl.

Tofu is a snack made from soybeans, and some are made with peas, broad beans and other beans. Soak the soybeans in water, grind and filter out the soybean milk, if the soybean milk is added with salt brine or gypsum, it will condense into a very soft Dan imitation Xiang solid. Here's a quick rundown of how to make it.

Ingredients Preparation:50 grams of cooked gypsum powder, 1000 grams of dried soybeans, 25 grams of lettuce oil, 200 grams of soy sauce, 100 grams of tempeh, 100 grams of Sichuan pepper powder, 150 grams of cooked oil chili pepper, 100 grams of monosodium glutamate, 100 grams of green onion.

Steps:

1. Soak dried soybeans in water for about 6 hours (change 2 or 3 times of molding water in the middle), grind them into a pulp with a stone mill, filter out the bean dregs, put them in a pot and boil, and then add lettuce oil to disperse the foam.

2. Add 150 grams of water to a basin to melt the gypsum powder, and then flush the soybean milk into the basin and cover it with a lid, and form a ball after about 1 hour.

3. Mix the soy sauce, Sichuan pepper powder, black bean sauce (pressed into sauce with a knife), cooked oil chili, monosodium glutamate, and green onion (washed and finely chopped) in a bowl and put them into each small plate. When eating, put the bean curd into a bowl, 1 plate of seasoning per person, and dip the bean curd in the saucer to eat.

Edible value:

Douhua is mainly a food made of tofu, which contains a large amount of calcium, iron and other trace elements, as well as a lot of sugar and high-quality protein. After entering the human body, it can effectively promote metabolism, improve dizziness and headache caused by iron deficiency anemia, and improve osteoporosis caused by calcium deficiency.

Hello dear, 1Use clean water to wash the river bean curd; 2.Put the washed river water bean curd into a pot, add an appropriate amount of cold water, and bring to a boil over high heat; 3.

After boiling water, turn to low heat and simmer for about 10 minutes; 4.Pour the river bean curd into the water with the water; 5.Then put the mixture in the refrigerator and wait for about 1 hour to separate the river bean curd from the water; 6.

Pour out the water balance feast, clean the river bean curd, and then put the river bean curd into new clean water, and boil over high heat; 7.After boiling, turn to low heat and simmer the river bean curd for about 10 minutes; 8.Pour the river bean curd and water into the clear water, stir well, and talk about the bushes; 9.

Finally, separate the river bean curd from the water, and drink the soup to the river bean curd soup.

Answer 1: Soybeans are at least 5 hours in advance, and the bean curd made by soaking time will not be delicate. 2. Put the soaked soybeans in the soymilk machine and add 1400ml of water, the highest level of my soymilk machine is 1300, and the rising point is high, and the soymilk function button is turned on to make soymilk. 3

The beaten soybean milk is filtered out of the okara, and it is more delicate to filter it three times. 4 inner fats, 3 grams, melt in advance with 20 ml of water 5

The filtered soybean milk is boiled on the heat, and then simmered for 3 minutes, this step cannot be omitted, it must be boiled. 6Remove from heat for 2 minutes and skim off the rotten skin with a spoon. At this time, the temperature of soy milk is also a little cooler, it is said that I didn't use a thermometer to try 85 degrees, in fact, it is a short time away from the fire, in fact, this temperature is still in the hot stage.

Slowly pour in the melted inner fat, stirring the soy milk as you pour. 7

Find a warm place to cover the lid, and after half an hour, the bean curd will be fine. I boiled some hot water from the bottom of the pot to turn off the heat and put the pot on top of the hot water. Well, so delicate. 8

Want to eat bean curd? Make it yourself, a pound of soybeans and 7 pounds of water, and use bile water to point out the smooth and attractive bean curd!

Tofu brain is delicious and easy to learn.

Bean curd is also known as tofu brain, drinking a bowl of bean curd at breakfast is a very good choice, we generally drink bean curd are bought at the outside food stall, few people will do it at home, because most people do not make bean curd now, the process is more cumbersome, in fact, the production process of bean curd is the pre-production process of making tofu, so what is the practice and recipe of bean curd?

The practice of tofu brain.

Bean selection: Soybeans are being harvested, dried, threshed, dismantled tofu heads, storage, transportation and other processes, will be mixed into grass roots, bark, mud, sand, stone girls and metal shavings and other sundries, so these sundries must be picked out before use, in addition to the broken beans, moldy beans, moth-eaten beans, pure beans, etc.

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

Deep well water, stream water, mineral water, seawater, etc. will affect the production rate and quantity of tofu brain. 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.

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.

Preparation: Gypsum is the best coagulant for making tofu brain. Generally, gypsum powder is indirectly sprinkled outside the soybean milk, and it is difficult to solidify, so it can only be used if the gypsum is made into a pulp.

The method is to take three coins of plaster powder (the amount of soybean flour per catty), put it in a basin, and then add the same amount of water to make a paste.

Gypsum is the best coagulant for making tofu brain.

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.

Pulping: Raw soybean milk is filtered and boiled to make the volume of residual bean dregs 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.

Dian Brain: To make tofu brain, the coagulant is poured into the container, and after full stirring, the cooked pulp is immediately washed 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 coagulated, that is, the delicious and nutrient-free tofu brain is prepared.

Crafting Materials:

Soybeans, bile water, red peppers, cooking oil, salt, chicken essence.

Oyster sauce, light soy sauce, dark soy sauce, Sichuan pepper powder.

1. First of all, we have to prepare one and a half catties of local soybeans, do not use genetically modified soybeans, use local soybeans to make bean curd, and the taste will be more fragrant. Prepared soybeans, we have to pick them by hand first, and completely pick out the impurities in the soybeans.

2. After selecting the soybeans, we need to add an appropriate amount of cold water to soak the soybeans, and remember to use cold water. In the hot weather of summer, soak soybeans for 4 to 6 hours, so that the soybeans can fully absorb enough water, and if the weather is cold, the soaking time should be extended.

3. After soaking, the color of the soybeans will be milky white, and after the soybeans are soaked, wash them and drain them for later use. Then we have to prepare about 10 catties of water, and the ratio of one catty of soybeans to 7 catties of water can be matched. Then prepare a soymilk machine, add soybeans and water to the soymilk maker in small quantities and multiple times, whip them into soymilk, and pour them out for later use.

4. For the fine soybean milk, we need to prepare a piece of gauze, use the gauze to filter out the soybean residue in the soybean milk, and squeeze it hard to completely squeeze out the water in the soybean dregs. After the soybean milk is done, we must add it to the pot in time, boil it, do not put it, and the bean curd will be fresh in this way.

5. After putting the soy milk into the pot, we should slowly heat it over medium heat, and after the soy milk is completely boiled, boil it for another 3 5 minutes on high heat to cook the soy milk completely. After cooking, we have to filter the soy milk again with a leak net to filter out the impurities inside, so as not to contain impurities in the soy milk.

6. Prepare 1 small bowl, add 20 grams of bile water to the small bowl, then add 4 times the amount of water, stir and fuse it for later use. After filtering the soy milk, let it cool to 85 degrees Celsius, return the soy milk to the pot again, and continue to heat it over low heat. Then add the prepared bile water to the pot in small amounts and stir clockwise.

7. The whole process takes about 10 minutes, and we will find that the soy milk has begun to bloom in the slow stirring. When the soy milk is heated for 15 minutes, we will find that the soy milk and water inside have begun to separate, at this time we need to prepare a dustpan to gently press the soy milk to scoop out the excess water. When the soy milk is completely firm and turns into bean curd, the food is ready.

8. After the bean curd is done, we also need to prepare a small bowl of dipping water, prepare an appropriate amount of green and red peppers to chop it, and then prepare an appropriate amount of garlic to chop, all of which are packed into a bowl and poured in hot oil to stimulate the fragrance. Finally, add salt, chicken essence, oyster sauce, light soy sauce, vinegar and other condiments to the bowl for seasoning, stir well, and the dipping sauce is ready.