How to make soup with inner fat tofu

1.Soak the clams in water in advance and set aside the tofu.

2.Heat the oil in the pan and add the ginger shreds and stir-fry until fragrant.

3.Add an appropriate amount of water to the washed clams.

4.Bring to a boil and add lactone tofu.

5.Add salt and cooking wine to taste.

6.Finally, sprinkle in chopped green onions.

1.Cut the ginger and garlic well, it is not so practical.

2.Moisten the pan with oil, then fry the fish over low heat, and add ginger and garlic sprouts when you see the meat change color.

3.Stir-fry until the ginger and garlic are fragrant, add water to overflow the fish, add two spoons of cooking wine, and cook on high heat for seven or eight minutes.

4.The soup should be white at this time, add tofu, change to low heat, add salt at this time, weigh the amount yourself, I really won't be sure that you can add less slowly, not enough to add more. Simmer for fifteen minutes and you're almost done.

1. Bean selection: Choose fresh soybeans with full and neat fruits, remove impurities and remove spoiled soybeans.

2. Soaking: Soak soybeans with water that weighs more than 3 5 times soybeans, and the soaking time is generally 12 14 hours in spring, 6 8 hours in summer, and 14 16 hours in winter.

3. Pulp: According to the ratio of beans to water is 1:3 1:4, evenly grind soybeans, requiring uniform grinding and fine grinding, more pulp, less slag, and fineness to be able to pass through 100 mesh sieve. It is best to use the drip refining method, but also the secondary refining method.

4. Filtration: Filtration is the premise of ensuring the quality of finished tofu, such as using centrifuge filtration, it should be coarse and then fine, and carried out in sections. Generally, the soybean filter slurry per kilogram is controlled at 15 to 16 kilograms.

Lactone tofu. Lactone tofu.

5. Boiling pulp: There are usually two ways to boil pulp. One is to use an open cauldron and the other is to use a sealed boiling pulp.

Use an open pot to cook the pulp quickly, and the time should be short, generally no more than 15 minutes. After the pot is boiled three times, immediately release the slurry for later use. If the sealed boiling tank is used to cook the pulp, the temperature of each stage of the boiling pulp can be automatically controlled, and the boiling effect is good, but it should be noted that the temperature should not be higher than 100, otherwise protein denaturation will occur, which will seriously affect the product quality.

6. Slurry: Slurry is an important part of ensuring the yield rate. When the temperature of the soybean milk reaches about 80, the slurry is spotted.

The method is: dissolve gluconolactone in water first, and then add it to the cooled soybean milk as soon as possible.

7. Boxing: After gluconolactone is added, it can be packed into a box to make boxed lactone tofu, which can be eaten or ** after stable molding. If you want to make plate tofu, you can narrow the filtered water according to the conventional method.

It is best to make clam tofu soup.

Prepare the materials first. Spit out the sand of the clams, rinse them several times with water, cut the tofu into small pieces, cut the ham into small pieces, slice the ginger and cut the green onion into white pieces. Put a little oil in the pan and stir-fry the ham until fragrant.

Add ginger slices and green onion and stir-fry slightly. Add water and vegetarian stock (in any proportion).

Add the tofu and bring to a boil, reduce the heat and simmer for about 5 minutes. Add the clams and bring to a boil again. Put a little white pepper and salt (if the ham meat is salty enough, you don't need to add salt) to taste, wait for the water in the pot to boil, add cornstarch water to thicken, thicken until the soup is viscous, add a little chicken juice and drizzle oil before the pot can be out of the pot.

It is also delicious to make cold lactone tofu. First, remove the paper from the top of the lactone tofu and turn it upside down on a plate. Then use a knife to gently cut into pieces.

Pour an appropriate amount of vinegar, light soy sauce, salt, sugar, and sesame oil into a bowl and stir well, then add minced garlic and millet pepper. Pour the prepared bowl juice evenly over the tofu, then sprinkle with some chopped green onions.

Marinate for 10 minutes! In order to make the tofu crispy on the outside and tender on the inside, we need to coat the tofu cubes with a layer of cornstarch (cornstarch works best!). Then fry it in oil and remove it.

Then pour in the fried tofu cubes, stir-fry over medium heat, add a little salt and monosodium glutamate according to personal taste! Stir-fry and serve!

The preserved egg tofu often eaten in restaurants is made of inner fat tofu, because the tofu is already cooked, so it is more convenient to eat it directly with cold mix, and if you toss it in other ways, it will basically become tofu residue.

Today, I learned to make tofu brain, the surface is very tender, and the following is that the tofu flower is not coagulated, I don't know which step is wrong, is the lactone tofu sold in the supermarket this, is there a difference in taste between what I made and bought directly.

The steps to make delicious inner fat tofu are as follows:Preparation: a box of lactone tofu, two chives, two millet peppers, a green pepper in the stall hall, a small piece of pork, a spoonful of light soy sauce, a spoonful of oyster sauce, an appropriate amount of water starch, a little oil, etc.

1. Tear the seal of the lactone tofu, buckle it upside down in the plate, use scissors to cut the four corners of the lactone tofu slightly, and then pinch the box with your hand to let some air inside, and then pick up the box, and the complete inner fat tofu will be taken out.

2. Use a spoon to make a few more lines on the surface of it, so that it can be flavored later, put it in the pot that has been boiled, and steam for five minutes.

3. During this period, put the minced pork into the pan and fry until golden brown.

4. Then add green onions, millet peppers, and green peppers and stir-fry evenly, then add half a bowl of hot water to boil.

5. Add light soy sauce and oyster sauce to taste.

6. Drizzle with water starch to hook a thin thickener.

7. Don't have too much water starch, just a little sticky feeling of socks.

Inner fat tofu uses monogluconate inner fat as the coagulant, and its process is simple, the texture is delicate and white, and the shelf life is long. Below, I will share with you the inner fat tofu. Delicious practice, I hope it will help everyone!

Tofu meatballs

Chop the 8:2 lean fat into minced meat, stir well with the tofu, add an appropriate amount of starch, chicken essence and salt, and stir in one direction. Boil water in a pot, after the water boils, use a spoon to beat the tofu minced meat into balls and put it in the pot, boil it again and add the vegetables that have been fried in advance, such as greens and tomatoes, and put it out.

You can also fry the meatballs and then make a soup for a unique taste.

Tofu balls

Cut the pure lean meat into small pieces and marinate for a while with salt, monosodium glutamate, and cooking wine. Mash the tofu, add a little starch, salt and monosodium glutamate, and stir until strong. Wrap the tofu like dough in one or two pieces of meat, seal and roll into balls, then boil water and cook.

Tofu buns

Mix all four parts of the tofu skin, mix the tofu into small pieces, stir with the shredded radish that has been fried in advance, add minced green onions, add salt and monosodium glutamate to taste. Wrap the filling in the tofu skin like wrapping spring rolls, put it in the oil pan, and fry it until the tofu skin is golden brown. Serve as is, or dip in tomato sauce.

Coriander tossed with tofu

Blanch the coriander, remove and cut into small pieces. Lactone tofu is cut into pieces and served on a plate, so it doesn't have to be heated and can be eaten directly. Spread the coriander segment, drizzle with sesame oil, light soy sauce, and monosodium glutamate to make a sauce, and if you like spicy food, you can add some chili oil and you can eat.

Preserved egg tofu

After the preserved eggs are shelled, they are passed through boiling water and cut into cubes. Cut the lacone tofu into cubes and serve on a plate with diced preserved eggs. Sprinkle with some minced green onions, drizzle with sesame oil, light soy sauce, and monosodium glutamate to make a sauce, and serve.

The inner fat tofu is almost blown, which is delicious and healthy. The method of inner fat tofu is actually very simple, and I will introduce the specific method below for my friends' reference. I hope that everyone can easily make a successful inner fat tofu.

Inner fat tofu method:

Remove the soybeans from impurities and spoiled grains. Add water to cover the soybeans about an inch high, soak them overnight, and you can get about 500g of wet beans. Pinch the wet beans by hand and see that there is no hard core inside the beans.

Pour out the water from the wet beans. Each time, add beans:water 1:3 to the food processor, beat into soy milk, and finally remove the okara about about the fresh soy milk.

Boil the soy milk three times, stirring during the time to not mush the bottom. 5g of gluconate inner fat is dissolved in 30g of cold water, wait for the boiling soybean milk to cool down to about 85 degrees, pour it and mix gently, and let it stand for 20 minutes to get inner fat tofu.

Prepared inner fat tofu can be used to make soups, dishes, or it can be eaten directly. Serve the inner fat tofu, pour the soup stock, and a bowl of hot and fragrant bean curd is ready.

Inner fat tofu can be made into cold inner fat tofu.

Ingredients: 100 grams of inner fat tofu.

Seasoning: 5 grams of minced garlic, 5 grams of chopped green onion, 2 grams of sugar, 10 grams of light soy sauce, 5 grams of vinegar, 5 grams of sesame oil, 5 grams of chili oil.

Steps: 1. Prepare 5 grams of minced garlic, 5 grams of chopped green onions, and cut lactone tofu into cubes.

2. To make the sauce, add white sugar, light soy sauce, vinegar, sesame oil, chili oil, pour in minced garlic and chopped green onion, and stir well.

3. Pour in the sauce.