How to dry tofu at home, how to dry tofu

Preparation materials: two pieces of tofu and an appropriate amount of salt Production steps: 1. Buy two pieces of brine tofu, and choose one that is strong and contains less water.

2. Cut the right to cut according to your own needs. 3. Rub salt on both sides of the cut tofu cubes, not too thick, just a thin layer. Put it in the crisper after smearing, then put it in the refrigerator overnight to let the salt on the surface of the tofu cubes soak in the tofu.

4. When you get up the next morning and the weather is fine, take out the tofu cubes from the refrigerator, place them on the round grate, and put them to dry in the ventilated sun. 5. When I went home at noon, I was already a little discolored from the sun. 6. Turn over and let the other side enjoy the sunshine.

7. Turn over every half day, and you can dry it in two days if the weather is good. 8. Done.

As an ingredient that can be stored for a long time, dried tofu has always been loved by everyone, usually we buy it in the market or supermarket, but which are processed in batches, and its baking method is always not very reassuring. So let's take a look at how we can dry tofu.

Ingredients. Tofu to taste.

Salt to taste. Soy sauce to taste.

Method steps.

Start by cutting the tofu into thin pieces.

Then apply salt and let it sit for about three days, so that the salt can get inside.

Then take it to the bottom of the sweetness to dry, and brush the soy sauce while drying, so that the dried tofu will look better in color.

Dried tofu should be constantly turned and brushed with soy sauce, and you can also put your favorite seasoning together before brushing soy sauce.

After constant drying and care, the tofu is very beautiful after it is dried. The most important thing is that you can make it yourself and eat it with peace of mind.

Dried tofu is not sun-dried, and it takes skills to learn how to make dried tofu.

Dried tofu ??? I've only heard of frozen tofu, but I've never heard of dried tofu, and if the tofu is dried, won't it be bad and it will become stinky tofu.

How to dry tofu tofu dried:

1. First prepare an appropriate amount of fresh tofu, and then shape it into cubes of the same size.

2. Smear some salt on the tofu, the amount of salt does not need to be too much, and then rest assured that the refrigerator will take it out after almost 24 hours, and the tofu will not easily fall apart at this time.

3. Take out the tofu to dry, and you can also apply some soy sauce on it when drying, which is more conducive to its coloring. As soon as you dry it, you have to turn it over, and then apply some soy sauce when you turn it. It didn't take long for the dried tofu to be sun-dried and the color was very beautiful.

How dried tofu is made:

1. First of all, prepare some ingredients, such as: cinnamon, licorice, five-spice powder, etc.

2. Then marinate the tofu with some salt and five-spice powder. Take out the pickled tofu and wash it, then add some gardenia water to dye it and turn it yellow.

3. Finally, put the dyed dried tofu into a special baking place to bake, and it won't take long for the delicious dried tofu to be made.

Edible value of dried tofu:

1. Dried tofu contains a variety of amino acids needed by the human body, and has the benefit of supplementing nutrition after eating. In addition, the substances in dried tofu are very conducive to human absorption, and its applicable population is also very wide.

How to dry dried tofu with fresh tofu How is dried tofu made.

2. Dried tofu contains a certain amount of lecithin, which can prevent cardiovascular diseases and reduce human cholesterol, especially for people with a bad heart.

3. Dried tofu contains a lot of minerals, which have the benefits of promoting bone growth and calcium supplementation after eating, and are suitable for children and the elderly to eat.

How to dry dried tofu with fresh tofu How is dried tofu made.

4. Dried tofu also has the benefits of preventing breast cancer. Because dried tofu contains a certain amount of soy isoflavones.

Tofu drying and pickling steps:

First of all, we need to cut the fresh tofu into large slices one centimeter thick, put it in a large box, sprinkle it with salt suitable for consumption layer by layer, and marinate for more than 12 hours. After marinating, steam in the steamer for about 20 minutes, take it out and cool it and cut it into large cubes, then dry it and store it, or you can eat it while drying, and finally dry it as much as possible, and then fry it with other dishes to be better than meat.

Tips: Dry and marinate the tofu, put salt, pepper powder, ginger powder, soy sauce, etc., add a little water to make a paste and coat a layer on the tofu, then marinate for 2-3 days, and then smoke and dry after the tofu tastes.

Tofu is rich in nutrients and contains a variety of essential trace elements such as iron, calcium, phosphorus, and magnesium.

It also contains sugars, vegetable oils and rich high-quality proteins, known as "plant-based meat". The biological value of soy protein is comparable to that of fish and is a plant-based protein.

The best of the best. Soy protein.

belongs to complete proteins, and their amino acids.

The composition is relatively good, and it has almost all the amino acids necessary for the human body. Soybeans can be cooked and eaten directly, and the human body digests and absorbs only 65% of its protein, while the digestibility of tofu can be increased to 92% 95%.

The soybeans used to make tofu contain about 18% oil, and most of it can be transferred to tofu.

Summary. If we dry the tofu to be particularly hard, we can soak it in advance or boil it in water when we eat it, so that it will become softer, so that the dried tofu can be used for stir-frying, or can be made into a small snack, we put the white sugar into the pot to make a sugar juice, and then evenly spread it on the body of the dried tofu, and after drying, it can be used to make snacks.

Hello, common practices are.

If we dry the tofu to be particularly hard, we can soak it in advance or boil it without water when we eat it, so that it will become softer, so that the dried tofu can be used to stir-fry, or can be made into a small snack, we put the white sugar into the pot to make syrup, and then evenly spread it on the dried tofu, and after drying, it can be used to make a small envy to eat.

Be sure to rinse it off with water before eating.

Do you have any questions, dear <>

The moisture content of dried tofu is 40%-50% of that of tofu. Here's how it is made: <>

1) Preparation. 3 kg of fine soybeans, 600 grams of refined salt, 250 grams of soy sauce, 15 grams of cinnamon, 25 grams of diced ginger, 15 grams of chives, 10 grams of monosodium glutamate.

2) Refining. Wash the soybeans first, soak them in water for a day and night, then grind them into a pulp, filter the residue and set aside.

3) Boil the pulp. After the ground raw soybean milk is boiled in the pot, 20%-25% water is added to reduce the concentration of soybean milk and slow down the speed of doubt, so that the formation of protein coagulation network is slowed down, and the wrapping of water and soluble matter is reduced, so as to facilitate the smooth discharge of water during pressing.

4) Coagulation. When the slurry temperature drops to 8 0 -90, the slurry can be spotted with brine.

Attention should be paid to uniformity when dispensing the slurry, and it should be stirred frequently, but it should be prevented from stirring.

When the pulp appears sesame-sized particles, stop the point, cover the lid for about 30-40 minutes, and when the pulp temperature drops to about 70 C, the bag is loaded.

5) Brainstroke. Before wrapping, the tofu should be crushed, which is not only conducive to breaking the network to release the water, but also can make the tofu brain evenly spread on the cloth, and the quality of the product is tight, which can avoid uneven thickness and more gaps.

6) Wrapping. First spread the cloth on the grid (the grid on the board is formulated according to the size of the dried tofu required), and then add the tofu brain to the cloth, so that a layer of tofu brain is added to the cloth, the tofu brain should be evenly paved, a few millimeters higher than the grid, the quantity should be determined according to the thickness of the dried tofu, but the thickness of each batch should be consistent. Then wrap the cloth tightly, press and mold, remove the wrapping cloth after 1 hour, use a knife to cut the dried tofu according to the grid print, soak the bag in clean water for about 30 minutes, and then take it out.

7) Soaking. First, put 500 grams of refined salt in 3 kg of water and stir well, then put the cooled dried bean curd in the dry salt water tank, soak for half a day, then remove and drain the water. Take 7 kilograms of water and pour it into the pot, and put 100 grams of refined salt

Diced ginger, cinnamon (packed in a gauze bag), soy sauce, chives, monosodium glutamate, to make a brine.

8) Cook dry. Return the made brine to the pot and boil it, add the dried beans, cook for about 30 minutes, take a dried bean curd and observe, if the color is brown and red, the taste is fragrant, you can take it out.

I remember when I was a child, every family used to dry frozen tofu, and in winter, it was good to stew a big dish, that is, put pork belly, dried mushrooms, dried vermicelli, and frozen tofu to stew together, and it tasted so fragrant at that time. Let's take a look with me to see how to make dried tofu delicious, welcome to read for reference!

Ingredients

2 pieces of dried tofu.

3 shiitake mushrooms.

50 grams of enoki mushrooms.

Excipients

Oil to taste. Salt to taste.

Ginger to taste. Carrots 1 small piece.

2 stalks of celery.

Step 1

1.Required Materials;

2.Dried tofu shredded;

3.Peel and shred carrots; Cut off the old roots of enoki mushrooms and wash them; Ginger shredded;

4.sliced shiitake mushrooms; celery cut into sections;

6.Add celery and carrots and stir-fry well;

7.Add 3 bowls of water and bring to a boil;

8.Then add enoki mushrooms;

9.Finally, lightly starch with water and add salt to taste.