What should I do if I make powdered tofu thin? What should I do if the moldy tofu is thin

Dear, hello, I'm glad to answer your questions, oh, the choice of flour tofu is too thin, you can also go back to the pot, the steps are as follows: Oak tofu, two pieces of garlic, three cloves of millet, 5 spicy ginger, 3 slices of ginger, set aside the hot pot, put oil, wait for the oil to smoke, turn off the fire, put water (be careful of oil splashing on the body), cover the pot and wait for the water to boil. Bring the water to a boil, add the tofu, and then put the spicy food.

Producing sawako powder is a very tedious process. Wild fruit powder is natural. The parents picked it up one by one from above, dried it, peeled it, soaked it for a month, processed it, ground it, washed it like tofu, precipitated the washed suspended powder, and finally got some powder.

Finally, the powder must be dried and ground. The trial was boring. Zezi powder has many benefits for the human body.

It's hard to say how much he can do.

The production of sawako powder is indeed a tedious process. Wild sawako powder is natural. Parents pick it up one by one from the mountains, dry it, peel it, soak it for a month, process it, grind it, wash it out like tofu, precipitate the washed powder slurry, and finally get a little powder.

Finally, the powder must be dried and ground. The process is tedious. Zezi powder has many benefits for the human body.

It's hard to say how much it can do.

The production of sawako powder is really a boring process. Wild sawako powder is natural. The parents picked it up one by one from the mountains, dried it, peeled it, soaked it for a month, processed it, ground it, washed it like tofu, spilled the washed powder sludge and finally got some powder.

Finally, the powder must be dried and ground. The process is boring. Zezi powder has many benefits for the human body.

It's hard to say how much it can do.

The production of seed powder is really a cumbersome process wild Zezi powder, natural, parents go up the mountain to pick up a grain back, dry, peel the shell, soak for a month, in the processing and grinding, in the washing out of the powder slurry precipitation, in order to get a little bit of powder, the powder finally has to be dried and grinded, the process is cumbersome Zezi powder has many benefits for the human body, you can check on the Internet, the main role is to clear the heat and reduce the fire, children have diarrhea to eat this is particularly good, Eating this in summer can effectively prevent heat stroke, and it really can't be said that it has many effects.

1.Material selection. To make a soft, smooth and refreshing tofu, it is best to use pure wild tofu. However, there are not many pick-up powders on the market now, and you can't buy them, you can also use sweet potato powder, which has a slightly different taste, but it is also more refreshing. There is also pressing.

If there is no way, it can be used for bibimbap or stir-frying. Additional Knowledge: Raw Materials:

5 kg of fresh tofu and an appropriate amount of high liquor.

Seasoning: 8 grams of chili noodles, 3 grams of Sichuan pepper noodles, salt, chicken essence.

Appropriate amount of fresh orange peel foam.

Make moldy tofu. The first thing is to buy tofu, after the tofu is bought, cut into cubes, choose the size of your choice, and put it on the grate.

Cover the top with a cardboard box, connect it with a basin (for filtering water) and put it next to the heater, and after a week or so, it will become moldy, and you can see that it completely becomes "fermented tofu" as shown in the picture.

Method: All the seasonings are ready to return to the manuscript, and the fermented tofu is put into a pot;

3. Put all the seasonings into a bowl and stir well;

4. Pour the high liquor into the basin with the tofu, and pass all the tofu through the high liquor to let the tofu.

block to take a bath; 5. Evenly dip the tofu soaked in liquor with the seasoning in 3;

6. Put it in a tile jar.

4 points to make moldy tofu::

1. Choose tofu: The tofu used to make moldy tofu is still delicious and respectful of gypsum water, and the tofu should be tender. If you can't buy tofu made of gypsum in Beikou, then buy as tender as possible, if the tofu is too old, it will be very dry, affecting the texture and taste;

2. Temperature: When the tofu is moldy in my hometown, straw is used, a layer of straw and a layer of tofu are put on top of the top, and something like a quilt is put on the top, and the mold grows out in about a week. White mold, each piece of moldy tofu has such a long white mold, pure white mold, it looks very beautiful.

There is no straw in the north, only a grate can be used, and the temperature should be maintained to about 12 to 18 degrees, as long as you see the fermentation like the picture above;

3. Ingredients: Fermented moldy tofu is fermented according to personal taste, add different ingredients for the second fermentation, I use 1:1: chili noodles, salt, pepper noodles;

4. Storage: The tofu is best stored in a tile jar, and then poured a layer of liquor on it, so that it will not be bad for a year or two, and it is fragrant, but you must put water on the edge of the jar to prevent air from entering, and you must clean the edge of the jar regularly. Generally, I eat it after a month, after all, it has been fermented, and it is better to eat it for a longer time, so I want to eat less.

Preparation of Tofu:

Pick a tofu. Ingredients: 100 grams of raw material powder, 400 grams of water, appropriate amount of brown sugar, appropriate amount of balsamic vinegar.

Production process: 1. Add water to dissolve the raw material powder, soak it overnight, and let it precipitate.

2. Pour out the precipitated water, and rinse it again with water.

3. Put an appropriate amount of water to boil, add the water of the selection, and stir clockwise while adding.

4. The soup is very easy to cook, and it continues to bubble during the stirring process, which means that it has been made.

5. Pour into a container, let it cool naturally and put it in the refrigerator to chill.

6. Cut the chilled Zizi tofu into small pieces, add cold water, brown sugar, or old vinegar and serve.

The remedy for the thinning of tofu brain is: if it is caused by too high water content, thick soybean milk should be added; If it is caused by the use of too little (gypsum, vinegar, etc.) for "point brine", then add brine.

It can only be used. It is recommended that you do a few more experiments in the future, and then make a large number of them after mastering the proportions and skills, otherwise, you will have to pay a lot of tuition.

Tofu brain is a well-known traditional Chinese snack, often mixed with tofu curd and bean curd, according to the different tastes of different places, the north prefers salty food, while the south prefers sweet taste, and some regions such as Sichuan love spicy taste.

How to make tofu brain:

Ingredients: soybeans, pork, scallops, daylily, fungus.

Wash the soybeans and soak them in water for more than 4 hours;

Pour the soaked soybeans into the soymilk machine, pour in an appropriate amount of water, and cook the soymilk;

Melt the inner fat with a little cool water;

Filter out the okara from the soy milk, let it cool to 80-90 degrees, pour it into the inner fat, cover it, and let it stand for 20 minutes.

Cut the pork into small cubes, cut the scallops into small cubes, and soak the daylily in water and cut into small pieces; Soak the fungus in warm water to remove the roots, wash them, tear off the small flowers, and mince the ginger;

Diced pork and scallops are marinated with light soy sauce, cooking wine, and water starch for ten minutes;

Put a little oil in the pot, add minced ginger and minced meat and fry until white, add scallops and stir-fry evenly, add cucumber vegetables and fungus and stir-fry for a while, pour in light soy sauce to season and dark soy sauce to adjust the color, pour in an appropriate amount of water and boil, and finally add water and starch to thicken.

Add thick soy milk: If the tofu brain made by Slow Silver is relatively thin, we can put some thick soy milk bushes into it to alleviate this situation.

Increase or decrease brine: Tofu brain is too thin may be caused by too much gypsum or vinegar percolation, at this time only need to increase or decrease the brine.

Ingredients: 300g of thin tofu

Auxiliary materials: appropriate amount of oil, appropriate amount of salt, half a green onion, appropriate amount of dandelion mixed vegetables.

Steps:1Ingredients: small tofu and green onions.

2.The wild vegetables I picked back, the dandelions blanched in water, and the mixed vegetables I made (I just saw that there were wild vegetables at home, so I just put some Hanhui in them.) It's really delicious when you eat it), you don't need to put food at all.

3.In the morning, I made soy milk and left a little soybean, which I also used.

4.Finely chop the dandelion salad and chop the green onions.

5.Pour some cold water into the bowl of baby tofu and mix well to form a paste.

6.Put as much water as the baby tofu in the pot, bring to a boil, pour the pasted tofu into the pot, stir well, and pour the remaining soybeans into the pot to cook. Stir constantly with a spoon to prevent the bottom from sticking.

Just look at the soybeans when they're ripe. Finally, add salt to taste, add a little cooked oil, add chopped green onions and dandelions and stir it.

Steps to prepare thin tofu.

1.After the soybeans are washed and soaked, add an appropriate amount of water to cook the soybeans.

2.Put the cooked soybeans in a food processor, add an appropriate amount of water, and make a round of plaster.

3.Prepare the chopped green onions.

4.Add an appropriate amount of water to the soybean paste and turn on low heat.

5.After boiling, put in salt and green onion tung wide side, and then pour in sesame oil that is Qiao Lu Ke.

Step 1 of the preparation of thin tofuAfter the soybeans are washed and soaked, add an appropriate amount of water to cook the soybeans. 2.

Put the boiled soybeans in a food processor, add an appropriate amount of water and beat into a paste. 3.Prepare the chopped green onions.

4.Add an appropriate amount of water to the soybean paste and turn on low heat. 5.

After boiling, add the kuansun salt and chopped green onion, and then pour in sesame oil.

It's very simple You first dry the beans and then add water to break them Prepare a pot of hot water and a bowl of gypsum chatong powder "The kind that can be eaten and kuantan, the white is a little transparent You go to the store and ask and say that it is used to make tofu" Put the broken soy milk water down and heat it A bowl of soy milk should be equipped with half a bowl of boiling water The water temperature is about 80 degrees Let it be thin tofu for a period of time That is, tofu brain.

Cut the tofu into pieces, add salt and blanch for two minutes, remove the sauce, heat the oil, add Hu Jilu radish, shredded fungus, green pepper, and stir-fry on high heat.

Tofu is better than pork in this way.

Tofu brain is very thin because the lactone is not enough, the following is the specific method of tofu brain:

Ingredients: 3 grams of lactone, 100 grams of soybeans, 1000 ml of water, put 100 grams of soybeans into a clean container, soak in water overnight and set aside.

2. After the soybeans are soaked, add water and put them in the soymilk machine, and beat them twice with the juice function.

3. Pour out the beaten soy milk and filter it with gauze.

4. Put the filtered soybean milk into a pot and boil, boil and turn to low heat and cook for a few minutes, stirring while cooking.

5. Add 30ml of warm water to the lactone to dissolve, pour in the boiled soybean milk, scratch it a few times with a spoon, cover it and wait for 20 minutes.

After a few minutes, the soy milk solidifies into tofu brain.

Ask a bag of questions. 3,3 grams.

Do you boil soy milk before putting lactone?

Generally, it is necessary to wait for the soy milk to boil before adding lactone. And then you can't touch it anymore. Wait for it to solidify.

Thickening is to use cornstarch or starch to lock in the water, and when the brine temperature is low, it will be diluted, which is a natural phenomenon.

Normally, braised tofu precipitates naturally.