How to make enzyme tofu and how to make tofu process

Moldy tofu preparation 1:

Cut the tofu into small pieces 2 cm wide and thick, put it on the curtain to control the water for a day, cover the tofu block with plastic wrap to be born red fungus, prepare chili noodles, salt, monosodium glutamate and mix well, dip the tofu pieces with red bacteria in the mixed chili noodles on both sides, put them in the bottle and stack them neatly, put them in the bottle to sterilize and seal the liquor, you can eat it after a week, and it will be more delicious for a long time. It should be noted that the production process should not be stained with oil, it is easy to break, and after opening, it is necessary to pour salad oil or sesame oil into the bottle to isolate it from the air, which is not easy to break, try it!

Method 2: Cook moldy tofu to ask for wheat stalks, remove the head of the wheat stalks cut with a sickle when harvesting wheat in summer, and peel off the outer leaves when you use it. In winter, buy a few catties of fresh tofu, cut it into small pieces and steam it in the pot, or just put it in a ventilated place to dry for a few days, if it is steamed, it should be cooled thoroughly, mainly to remove excess water.

Find a cardboard box, put a layer of wheat stalks and a layer of tofu on the top, cover the top with a layer of wheat stalks, and ferment at a temperature of about 15 degrees for about five days, just see that the tofu becomes red or has fine hairs. It is necessary to blanch the cabbage leaves with boiling water in advance and dry them half-dry, peel a large bowl of garlic, chop them finely, and prepare chili powder, pepper, salt, and monosodium glutamate (depending on personal taste, almost enough, ten catties of tofu is about tofu.)

Seven or eight taels of salt) are all together, put the good tofu into the liquor first, and then roll on the seasoning powder to a piece, and then dip in garlic (the effect of garlic is to remove the musty smell of tofu), and the cabbage on the bread outside, put it into the water seal jar.

You can eat it in three or five days. The jar used to hold moldy tofu should be clean, not a little water and oil, and the jar with salted duck eggs should not be used, and it will not be washed either, so it will not be bad after a long time, I don't know why. When you take it out, you should also be careful not to bring in water, oil, etc., or it will be broken.

The tofu produced in this way is salty and spicy, and has a special flavor, just steamed rice, and the more you eat it, the more addictive it becomes.

First send the cellar, then wrap the seasoning, pack the box, and after a while, it's OK.

To make old tofu, you can put TG enzymes.

TG enzymes can improve the foaming, adhesion, emulsification, gelatinization, thickening and emulsification stability properties of proteins, thereby improving the appearance, flavor, texture and texture of protein-rich foods. It is widely used in meat products, dairy products, fish products, soy products and flour products.

Old tofu, also known as tofu brain, is tofu flower, bean curd, is a high-nutrient food made of soybean protein. To make tofu brain, soybeans must be soaked first, ranging from about 4 to 8 hours depending on the variety or personal preference, and then beaten, filtered, boiled, and cooled to 90 after the soybeans absorb enough water.

The production of Cangzhou old tofu Features:

Cotton but not old, tender but not puffy, white as snow, fragrant and long. The cellar water clears heat and dispels poison, sobers up and relieves greasy, and sweetens and quenches thirst. Method: Select a number of high-quality soybeans and soak them in water. Just soak through.

Add the soaked soybeans and an appropriate amount of water to the stone mill and push finely. Put the pushed pulp into the pot and boil, scoop it into the cloth bag prepared in advance to remove the slag, and filter the soybean milk in the clay jar.

TG is a class of food additives developed by modern bioengineering technology for the production of new protein foods. The main functional factor of TG is glutamine aminotransferase, and the reaction temperature range of TG enzyme is 0-65, and the optimal temperature is

50-55 , TG enzyme reaction pH range: 4-9, optimal pH: 6-7 4) Product characteristics:

a) Good pH qualitative: TG enzyme in the pH value range of 4-9, GB2760 P232 stipulates that glutamine aminotransferase is a processing aid in food additives.

Here's how to make tofu

First: first prepare 500g of soybeans, then pick out the beans inside, clean them, soak them in clean water, soak them in 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.

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, skimming off the surface foam, and continue to cook for 2 minutes after boiling.

Fourth: Pour the prepared gypsum powder into the bowl, add 20ml of water, stir well and set aside.

Fifth: Add the gypsum water that is resistant to the finch 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, and press some heavy things on it, about an hour or so. So that the tofu is ready.

First of all, before making tofu, soak the beans in a bucket overnight to allow the beans to absorb enough water.

The beans are ground by a machine to turn into a mixture of soy milk and tofu residue, boiled, and if they are not treated, they will slowly cool down and become lazy tofu.

If you want to make tofu, you must filter out the tofu residue with a burlap bag while it is hot at this time, the specific method is to pour the lazy tofu into the burlap bag with a scoop of a scoop, wash your hands, twist the mouth of the burlap bag, keep kneading it by hand, press the cloth bag, squeeze out the soy milk, and the tofu residue is left in the bag.

Then boil, at this time to let the soy milk solidify into tofu, there are two ways, one is to add gypsum, one is to put vinegar water, it depends on how you plan to eat the tofu, if it is to eat tofu, then put gypsum is more delicious, if you want to eat fried tofu (not fried tofu), then you need to put vinegar water, so that the fried bean ant or tofu inside is relatively empty, crisp and soft, the soup is full of soup inside, fried and eaten full of oil and water, a bite, juice and water splash quietly.

After putting in the corresponding coagulant, stir evenly, solidify into tofu flowers, pour it into the mold, press it, and wait for it to slowly seep out the excess water, cool and solidify into shape, and it becomes tofu.

The process of making hot tofu is as follows:1. Prepare materials. Tofu, garlic, salt, sesame paste, sesame oil, light soy sauce.

2. Wash the tofu and break it into pieces.

3. Bring water to a boil, put the cut tofu into the water after the water boils, boil for 3-5 minutes and then multiply.

4. Mix garlic, sesame oil, light soy sauce, sesame paste, and edible salt together.

5. Pour the prepared seasoning on the hot tofu, and a delicious hot tofu is ready.

1. Wash and soak the soybeans until the soybeans are fully soaked;

2. Drain the soaked soybeans and put the soymilk machine to grind the soymilk;

3. Pour the ground soybean milk into the pot;

4. Bring the soy milk in the pot to a simmer until a thin layer of soybean oil skin forms on the surface; Cool to about 80 degrees;

5. Mix the salt brine with water and pour it into the soybean milk; Slowly slide the soy milk so that the brine is well mixed with the soy milk;

6. In about 30 minutes, the tofu will almost solidify slowly;

7. Put the solidified tofu into the tofu trough while it is hot and compact;

8. After about 30 minutes, it is almost pressed, and the mold is removed after pressing, and the pieces can be cut;

Tips] The soymilk machine is generally separated from the soymilk and the soydreg, and the soydregs generally have to be ground again to produce the soymilk; Nowadays, tofu is generally made of gypsum, and the tofu made of salt and brine is chewy and not easy to rot, and the stew is particularly good and the taste is particularly fragrant.

Hello, it's a pleasure to serve you. Homemade tofu practice steps: Step 1: Wash 150g of soybeans and soak them in water (2 hours in summer, and the time can be appropriately extended in cold weather), and soaking can improve the pulping rate; Put the soaked soybeans into the wall breaker, add water to the 1200ml scale line, and carry out the beating step 2, spread a filter cloth on the filter screen, pour in the beaten soybean milk, and separate the bean dregsStep 3: Pour the filtered soybean milk into a small pot and boil to remove the foam, and cook over low heat for about 3 to 5 minutesStep 4 Turn off the heat and reduce the temperature to about 85 degrees, not lower than 70 degrees, during which 3 grams of gluconolactone will be put into a container and dissolved with 20 grams of warm boiled waterStep 5: Pour the soy milk from a high place into a container filled with gluconolactone, Stir lightly a few times and let the heat stand for 10 minutes, (at this time, you can enjoy delicious tofu brain with side dishes!) Step 6Put the tofu brain into the tofu mold, wrap the lid, put a heavy object on top and press it for about 1 hourStep 7: The delicious tofu is ready!

How to make homemade tofu:

Spare ingredients: 300 grams of soybeans, 50 ml of rice vinegar, 1200 ml of water; If you need 1,000 classic recipes, more than 1,000 snacks and 500 sauce recipes, you can automatically get it on WeChat*** "Finger Flavor Collection".

Production process: The first step is to prepare the required amount of soybeans, the bad beans and shriveled ones in the soybeans need to be picked out, and then the dried soybeans are carefully cleaned, the washed soybeans are put into a bowl, and the water that has not been used for soybeans begins to soak;

In the second step, almost one night, the soybeans are soaked, cleaned again, and then the soaked beans are put into the soymilk machine, and at the same time 1200 ml of water is prepared to be added to the soymilk machine, if the water level is exceeded, stop adding water;

The third step is to start the program to beat the soybean milk, then filter out the soybean milk, put the remaining soybean dregs back into the soybean milk machine, add the remaining water to it, start the juice program to make it, and the best soybean milk needs to be carefully filtered several times with a sieve;

Fourth, until the soybean milk is filtered, pour it into the pot, boil the soy milk on high heat, turn to low heat and continue to boil on high heat when the pot surface is not boiling, then turn off the heat, pour the rice vinegar into a small bowl, weigh the required amount, and then pour it into the soy milk that is dried to 80 degrees;

The fifth step, quickly stir evenly, let stand for 15 minutes, at this time the bean curd will be formed, put out in a square box, cover with gauze, cover the lid, the top is pressed with a heavy object, and the tofu will be ready in almost a night.

Cooking Tips:

1. The time for soaking soybeans in water must be enough, it is best to soak them at night, and you can make them directly the next day, and the soaked soybeans are particularly simple to make tofu, of course, even if the time is not so abundant, the best time to soak is 8 hours;

2. The beaten soybean milk must be filtered clean with a sieve, so that the tofu will be delicate and tender, when cooking soy milk, it is best to use a non-stick pan, and keep stirring, which can prevent the soybean milk from sticking to the pot, otherwise it will waste good ingredients'

3. The amount of rice vinegar should not be too much, almost 300 grams of dried soybeans with 50 ml of vinegar can be used, too much or too little will affect the taste of tofu, I use 6 degrees of rice vinegar, you can make a reference.

The detailed steps to make tofu are as follows:Ingredients: 1 piece of tender tofu, 50g of tenderloin, 3 garlic, 2 green onions, 10 ml of oil, half a spoon of dark soy sauce, half a spoon of salt, 150 ml of water, 10 ml of water starch.

1. Prepare the ingredients, tenderloin (relatively tender), tofu, garlic, and green onion.

2. Chop the tenderloin and cut the tofu into small pieces.

3. Put the tenderloin in the hot oil, stir-fry for a while, give a small half spoon of dark soy sauce, stir-fry and color.

4. Give 150 ml of water.

5. Add the tofu.

6. Continue to cook and give some salt.

7. Just get out of the pot and give some water starch, add 2 spoons of water to a spoonful of starch, and mix well to be water starch.

8. Sprinkle with chopped green onions, it is very delicious, and the bibimbap is no better.