How do you keep tofu in its original shape when cooking?

Tofu is the most common soy product and is said to have been invented by Liu An of the Han Dynasty. Many people like to use tofu for cooking, but tofu itself is soft and easy to break. Here are some tips to keep your tofu as intact as possible.

1.Blanch the tofu

Before we cook tofu, we can blanch it in salted water. When doing this, the tofu is not easy to break. We need to bring the boiling water to a boil first, then add a spoonful of salt to the boiling water, and gently lower the tofu cubes so that it can remain intact. <>

2.Flip the tofu with the back of the spatula

Depending on the method of making it, tofu can be divided into three types. Brine tofu generally has a water content of about 88% and a slightly hard texture. Gypsum tofu has a water content of more than 90% and a slightly soft texture.

There is also a lactone type of tofu that is easier to break. When we cook tofu, we should never use the front of the spatula to stir-fry back and forth. Even slightly hard tofu can't withstand such stir-frying.

We can use the back of the spatula to gently push so that it is not easy to break the tofu. <>

3.Fry the tofu

When we cook tofu, we can first fry it in oil to make its surface hard. In this way, it is not easy to break when the tofu is fried again. <>

Tofu contains 8 kinds of amino acids that are essential for the human body, and its nutritional value is very high. Some traditional Chinese medicine practitioners believe that tofu has the effect of clearing heat and detoxifying. Although tofu tastes delicious, we should not eat too much.

1.Consuming too much tofu may lead to kidney failure. Excessive intake of plant-based protein will increase the burden on the kidneys and endanger health.

3.Consuming too much tofu may lead to iodine deficiency. There is a substance in tofu that can promote the excretion of iodine in the human body, and long-term use will lead to a lack of iodine in the human body.

When we buy tofu, we have to eat it in time, because the tofu will affect the taste after a long time. To preserve tofu, we need to put water in the refrigerator along with the tofu.

Cut the tofu into pieces, strips or slices in advance, and when cooking, add it to the pot and don't stir-fry it back and forth, just let it cook all the time to avoid being artificially fried.

Before making tofu, you should cut the tofu into pieces, then soak it in water, and then you can put it in the pot.

First of all, the tofu should be soaked in water for half an hour before cooking, so that the tofu can be fixed together, and then cut into pieces and gently push the pot into the pot with your hands as much as possible, so that the tofu can keep its original shape.

Tofu is one of the most common soy dishes in the family, because it is nutritious and delicious, it is called white**. Able to make many home-cooked dishes with tofu as the main ingredient.

The production process of tofu is roughly divided into several processes such as bean selection, bean soaking, bean boiling, soybean grinding and pulping, pressing and filtration, and molding.

The specific steps are as follows:

1.First, the soybeans with full and high-quality grains are soaked, then cooked, the cooked soybeans are ground and the soybeans are grinded, and rural families use stone grinding to obtain bean juice to remove impurities.

2.Add soybean juice to boil thoroughly, remove and add alkaline water, stir well, and make the bean juice flower.

3.Bring the bean juice to a boil, scoop the cooked tofu flowers into gauze and strain out the water. Then it is placed in a mold for squeezing moisture pressing.

4.After the pressing is completed, the gauze is removed, and the whole plate of tofu is obtained from the wooden formwork. The entire process of making tofu is completed.

Tofu is one of the most common home-cooked dishes, which can be fried independently, such as fried tofu, braised tofu, tofu dumplings, etc., or combined with other ingredients to make a variety of tofu dishes. Tofu is also nutritious, affordable, and popular with the public.

The production process of tofu is divided into soaked soybeans: the raw material of tofu is soybeans, the beans are shelled and washed, soaked in water, and the impurities floating on the water surface are removed, and the amount of water is subject to the submerged soybeans. In the process of soaking, to prevent the water quality of the soaked beans from becoming sour and rancid, and affecting the quality of soybean milk, change the water in time according to the specific situation, and the soaking time varies according to the temperature, maca, generally soak the beans for 4-6 hours in summer; Winter can be extended to 9-12 hours.

Grinding soybean milk: add the soaked beans to the refiner many times, add water while adding soybeans, and grind into soybean milk paste, generally about kilograms of soaked beans and water, when grinding, add beans and water to be even, and the grinding speed is consistent, so as to grind out delicate and tender soybean milk.

Filtration: Use a special cloth bag to pack the grinding slurry, tighten the bag mouth and squeeze it hard, squeeze the soybean milk out of the cloth bag, and separate the bean dregs from the soybean milk. Boiled soy milk:

After the raw soy milk is squeezed, put it in a pot and boil, skim off the floating foam while cooking, and keep the boiling temperature between 90-110.

Slurry: Slurry is generally used as a coagulant, and 1 kg of dried soybeans needs to be prepared with about 10 grams of salt brine (30 grams of liquid salt brine with a concentration of 25%-30% is dissolved). Methods of dispensing slurry:

Scoop the boiled soy milk out of the pot and let it cool slightly, and then dispense the pulp when the temperature drops to 80. When the soy milk sticks to the spoon, the stirring slows down, and the speed of adding salt brine is also slowed down accordingly, until the soybean milk appears corn-sized tofu grains, stop stirring, cover the pot, and keep it for about half an hour before the pulping process.

Platen molding: After the soybean milk is condensed into tofu flowers, scoop them into a wooden mold that has been laid with a cloth, wrap the tofu flowers with a cloth, cover the wooden board and press out the water, and the tofu is ready.

Tofu is divided into northern and southern tofu, and the difference lies in the different materials of the tofu. South tofu is made with gypsum powder, with a water content of about 90% and a delicate texture. Northern tofu is mostly made of brine or sour pulp, with a moisture content of about 85%, which makes the tofu taste stronger, and the texture is tougher and easier to cook.

Lactone tofu uses a new type of coagulant "gluconate-δ-lactone", which improves the yield and product quality compared with traditional production methods, and reduces environmental pollution.

Traditional Tofu Preparation:

1: Choose ten catties of high-pulp soybeans, I don't know which one to choose is expensive, Northeast beans are cheap and the pulp is not good, it is recommended that the soybeans in the Yangtze River area should be soaked in water for about an hour in summer, and it will take six or seven hours in winter, the time is too long, and it will not be able to make tofu, and it is too short to make a pulp.

2 grinding, grinding three times with a slurry separator, hot water mill is easy to pulp, but not too hot, too hot to get started, ten catties of soybeans total water 13 to 140 catties, different soybeans have differences, too thick is easy to produce smoke smell, too light tofu toughness is not good, to practice in production.

3. Slurry, there are 160 mesh pulp leakage bags on the net, and the pulp that comes out of it is finer, and the tofu has good toughness and sweet taste.

4. Boil, boil Pei with fierce fire, prepare half guanidine cold raw pulp when the lid is lifted, in order to prepare the slurry water overflow, and cook it with residual charcoal for half an hour after Pei to increase its fragrance, and the taste of the pulp water is not good.

5 point pulp, this is the most critical, use a bowl of raw soybean milk to mix three taels of gypsum powder, this soybean store sells, do not use water, this is very critical, put the adjusted gypsum water into the tofu tank, pour the soybean milk into it quickly, then the temperature of the soybean milk determines the age of the tofu, the higher the temperature, the older the tofu, so use two or three buckets of soy milk, put one of the buckets to about 60 degrees, pour the low temperature first, and it is useless.

6. Molding, put it for fifteen to twenty or thirty minutes, scrape the top clean, and the remaining tofu brain does not need to be taught.

Homemade tofu] Ingredients: 500g of soybeans, 7g of gypsum powder, [specific production steps]:

Article **3 First: First prepare 500g of soybeans, then pick out the beans inside, clean them, soak them in clean water, soak them for about one night, and then rinse the soaked soybeans.

Second: Pour the cleaned soybeans into the wall breaker, then add water, the ratio of water to soybeans is about 6:1, and then break them with fruit and vegetable keys.

Article **4 Third: Put a cage cloth in the basin, pour the broken soybean milk into the cage cloth, and filter out the bean dregs; Pour the filtered soy milk into the pot, slowly boil over medium heat, stirring constantly in the middle to prevent the pot from sticking, skim off the foam on the surface, and continue to cook for 2 minutes after boiling.

Article **6 Fifth: Add the prepared gypsum water to the soybean milk, stir gently until it is boiled into bean curd, turn off the heat, skim out the water inside, put the bean curd into the cage cloth, filter out the excess water, put it in the mold, wrap it neatly with the cage cloth, press some heavy things on it, and it will be about an hour or so.

Article**7 In this way, the tofu is ready, and the tofu made by yourself is clean and pure, and the taste is very good, without any additives. If you want to eat tender tofu, the pressure time is shorter, press it for about half an hour, and if you want to eat old tofu, press it for a while, in fact, it is how much water is pressed out of the bean curd. I made a little older tofu, a pound of soybeans made a pound of tofu three taels, and the fried tofu tasted very delicious, it was simply amazing.

Homemade Tofu Cooking Tips]:

1) When making tofu, soak the soybeans overnight in advance, soak them for about seven or eight hours in hot weather, and about 12 hours in winter, so that the soaked soybeans will be easier to absorb and have a more delicate taste.

2) Strain the beaten raw soy milk with a cage cloth to filter out the bean dregs, and the tofu will be smoother, without honeycomb eyes, and the taste will be better.

3) When boiling soy milk, skim out the foam on the surface of the soy milk, and the tofu made has fewer pores and is very delicate.

4) When making tofu, gypsum powder does not need too much, generally 500g of soybeans need about 6-7g of gypsum powder, which does not affect the taste, and the ratio of water and gypsum powder is generally 10:1

The main production processes of tofu are:

Pulping - slag - heating - point halogen - pressing molding.

1. Beating. Practices vary from place to place. In some places, the soybeans are first peeled, placed on a stone mill and ground into soy milk with water. In some places, the soaked soybeans are washed and put into a beater to break into a pulp.

2. Slag. The diluted and ground soybean milk needs to be diluted with boiling water at a ratio of 1:2, filtered with a gauze bag, and the squeezed paddle slurry flows into the cauldron, and what remains in the gauze bag is the okara.

3. Heating. After straining the soy milk in a pot wrapped in gauze, bring the soy milk to a boil over high heat and turn it to low heat, cook slowly for more than 5 minutes, skim off the foam, cook and turn off the heat.

4. Point halogen. Pour the brine into the cooked soy milk and stir until it is flocculent, cover and simmer for 10 minutes.

5. Pressing and molding.

Put the tofu brain into a container with gauze, wrap it in gauze, press a heavy object on the lid, and press it for about 30 minutes to form.

To put it simply, there are eight steps in the process of making tofu. The first step is to soak the soybeans and cook them. The second step is to grind the soybeans and remove the impurities. The third step is to remove the soybean residue and extract the juice. Step 4: Add soybeans and water and boil thoroughly.

In the fifth step, add alkali and stir to flower. Sixth, scoop in the gauze and filter out the water. The seventh step is to put in the mold to press out the water. Step 8: Remove the gauze and obtain the tofu with white flowers. All the tools for making homemade tofu are complete.

Making tofu looks simple. The process is not complicated, but it is not easy to make tofu with zero mistakes, which is tender and white, smooth and refreshing. Every step should be careful, not careless, and pay attention to excellence.

Tofu is a home-cooked dish that is often eaten in families in life. Tofu can be cooked independently, fried, fried, and stir-fried, and can be combined with other dishes to make colorful dishes, which is nutritious and affordable. It is an indispensable dish on the table of ordinary people.

First of all, 1Pick soybeans and pick out some of the bad ones that have been bitten by insects. Soak the soybeans in a large basin of water for about 5 minutes to soften and swell.

2.After washing the grinding stone, pour the soaked soybeans into the grinding stone pan. There is a small round hole in the middle of the millstone, and the soybeans slide down this round hole into the millstone.

3.After the soybean milk is ground, it is put in a large iron pot to boil, and the boiling process should be cooked over low heat, and the fire will stick to the bottom of the pot when the fire is large. When the soy milk is about to boil, you need it.

4.After boiling, let it dry, and then start to spread a piece of gauze on the bucket specially bought to make tofu, and pour the soy milk into the bucket one by one. 5. Pick up the gauze spread on the bucket, form a bag, and seal the mouth.

Put it on the bucket handle, don't use any force first, put it on the bucket crossbar for a while, let the soy milk flow down automatically, and then look at the almost, start to press on the bag with a large shovel and press down hard. Squeeze out the soybean milk contained in the soybean dregs, and press it repeatedly until the slag is pressed dry, and the slag will not flow out without any water flowing out when the bag is loosened. 6. Mix the gypsum powder with water, put it in the bucket, stir, and then use a scoop to hold the soybean milk, and hit it from a high place with a scoop, repeating many times until you are satisfied.

7. After leaving it for about half an hour, you can pick up the cover cloth and gently shake the bucket, and you can see that the soy milk has turned into tofu.