The basic principle is to coagulate protein in soybean milk by adding coagulant.
There are many kinds of coagulants,
Usually we use three kinds in our daily life and market: gypsum, lactone and brine.
Tofu brain is mainly made of gypsum or lactone. Among them, lactone has better effect.
Household tofu method
Material: dried soybean 100g gluconolactone 3g 1000ml water.
1100g dried beans are soaked to about 3 times the weight. Change the water several times in winter 10 hour and 6 hours in summer. Note that beans are soaked for too long and the pulp yield is not high. Tofu brain will be scattered when it is made.
2 Put the soaked beans into the bean mill. Use 1000ml to mill soybean milk.
3 pour the ground soybean milk on the filter screen covered with emery cloth and filter it.
4. Cook soybean milk over high heat for 2 minutes. Turn off the fire, wait about 1 minute, and let the soybean milk cool.
Put 5 3 grams of gluconolactone into a large bowl and rinse with a small amount of 40-degree warm water.
6 When the hot soybean milk is dry to 80-90 degrees, pour in lactone, cover it and wait for seven or eight minutes to solidify.
7 Put the bean curd brain into a small bowl. Pour in seafood soy sauce and chopped coriander. Add crispy peppers and serve.
You can also make your own marinade and pour it on tofu brain to eat.
I hope it is helpful to be happy every day. ~!
Question 2: What kind of tofu is used? Method 1
Ingredients: tender tofu, starch, vermicelli, celery, kohlrabi (also can be squeezed.
Dishes), crispy peanuts, oil peppers, soy sauce, vinegar, monosodium glutamate, pepper, pork strips (you can use braised beef or shredded chicken, which is the most authentic beef bean curd, called beef bean curd and shredded chicken bean curd respectively, and I use bacon strips instead).
working methods
1. Dice kohlrabi and chop celery;
2. About 50G of starch, we made four bowls;
3. Adjust the starch water into water starch, not too thin or too thick, just before adding starch;
4. Boil four bowls of water in the pot. After the water boils, slowly pour in water starch. Be sure to pour slowly and stir while pouring, otherwise it will form a block that will affect the taste until it boils and bubbles;
5. Gently cut off the thin tofu pudding slices with a shovel;
6. Gently put the sliced tofu into the cooked starch paste until it boils again;
7. Take a bowl and pour in the right amount of soy sauce, vinegar, oil pepper, pepper and monosodium glutamate. Take another clean pot and add boiled vermicelli;
8. Scoop the bean paste into the bowl, about six or seven minutes full, and then add a proper amount of cooked vermicelli;
9. Sprinkle with celery powder, turnip diced and crispy peanuts!
In some places, tofu brain is used as dessert, and sweet osmanthus and sweet sauce are added.
Method 2
1. Choose beans: soybeans are being harvested, aired, threshed and torn.
tofu
tofu
In addition to bagging, storage, transportation and other processes, pure substances such as grass roots, bark, clods, sand grains, heather and metal chips will be mixed. Therefore, before use, pure substances, broken beans, moldy beans, moth-eaten beans and pure beans must be thoroughly removed. Soybean outside, and then ground into soybean powder.
2. Water selection: A certain amount of water is needed to make tofu, and the quality of water is indirectly related to the quantity of tofu. Soft water is generally suitable for tofu. Deep well water, stream water, mineral water and seawater will all affect the yield and quantity of bean curd. It is forbidden to use lake water and reservoir water polluted by industrial wastewater. In order to choose the right water, it can be tested with test paper, and it is more suitable to choose water with pH value of 5-6.
3. Filtering: take water from the bean powder, stir it into paste according to the ratio of 1: 5, and pour it into the filter; Then gradually add 13 parts of water in several times. Stir while adding water. Bend until the bean dregs are filtered out. Add the light slurry to the pot and heat it until it boils.
4. Preparation: Gypsum is the best coagulant for making tofu. Gypsum powder is difficult to solidify when it is indirectly sprinkled on the outside of soybean milk, and it must be made into slurry before it can be used. The preparation method is to take cooked gypsum powder San Qian (the dosage of soybean powder per catty), put it into a basin, and add the same amount of water to make it into paste. Carefully grind with hands or tools, smash and dissolve, and add a small amount of water to dilute. After a short wait, gypsum with coarse particles will settle down and be suspended for later use. Repeat many times.
5. Pulping: the raw soybean milk is filtered and boiled, so that the volume of residual soybean dregs does not expand or shrink. So the cooked pulp should be poured into the filter, and after the second filtration, the soybean milk with bad taste can be made.
6. Dot brain: To make tofu brain, pour the coagulant into a container, and immediately rush into the cooked pulp after fully stirring, which is called anti-dot. Stamp immediately after clicking. After shrinking for about 10 minutes, the amount of soybean protein can be well solidified, that is, a delicious and nutritious tofu brain is made.
7, the practice of bean curd brain halogen: first blanch the yellow flowers and fungus, cut some onions and Jiang Mo. After adding halogen, the production of halogen is as simple as the halogen of noodles. Pour the base oil out of the pan. When the oil is hot, add shredded lean meat, shredded green onion and Jiang Mo. We add a proper amount of water, once developed yellow flowers and fungus, thicken with water starch, and beat eggs.
Method 3
Raw materials: soybean, pork, scallop, day lily, fungus.
tofu
tofu
Production method:
1. Wash soybeans and soak them in clear water for more than four hours;
2. Pour the soaked soybeans into the soymilk machine, and pour a proper amount of water to cook the soymilk;
3, the internal fat is melted with a little cold water;
4. Filter the bean dregs in the soybean milk, cool it to 80-90 degrees, pour it into the internal fat, cover it and let it stand for 20 minutes.
5. Diced meat, diced scallops and daylily are soaked in water and cut into small pieces; Soak auricularia auricula in warm water to remove roots, wash and tear small flowers, and cut ginger into powder;
6. Marinate diced meat and scallops with soy sauce, cooking wine and water starch for 10 minutes respectively;
7. Put a little oil in the pot, add Jiang Mo and minced meat and stir-fry until it turns white, add scallops and stir-fry evenly, add cucumber and fungus and stir-fry for a while, pour in soy sauce to taste, color the soy sauce, pour in appropriate amount of water to boil, and finally add water and starch to thicken. ...& gt& gt
Question 3: What is the best tofu? Brine tofu is better than gypsum.
Question 4: the better way to order tofu has not changed since ancient times! There are only two kinds of gypsum (calcium sulfate) and brine (magnesium chloride).
If you use gypsum light salt water, you should first bake the gypsum until it has just passed through the heart, then grind it into powder and add water to make gypsum slurry, then pour it into the soybean milk that has just been scooped out of the pot and gently stir it with a spoon. Soon, soybean milk will condense into tofu flower.
If you use brine, directly rush into the soybean milk that has just been scooped out of the pot and gently stir it with a spoon. Soon, soybean milk will condense into tofu flower.
The south likes to order gypsum tofu ~ commonly known as south tofu, and the north likes to order brine tofu ~ commonly known as north tofu.
Question 5: Which coagulant is the best for tofu? First, according to the different coagulants used in making tofu and the different water content of tofu, tofu is customarily divided into old tofu and tender tofu. Old tofu, also known as north tofu and hard tofu, refers to tofu with a water content of 80%-85%. Generally, brine is used as coagulant, and some use gypsum or acidic yellow serofluid as coagulant. It is characterized by higher pulping temperature, more intense coagulation, higher hardness, stronger toughness, lower water content and more fragrant taste of tofu, and the protein content is above 7.4%.
Tender tofu, also known as south tofu and soft tofu. Generally, it refers to tofu with more water content made of gypsum as coagulant, which is characterized by tender and smooth texture, elasticity and high water content, with a water content of 85%-90% and a protein content of more than 5%.
Second, the formula of tofu coagulant
Formula 1: tofu coagulant, powder
A calcium sulfate 50% b gluconolactone 50%
Formula 2: bean curd coagulant
A calcium sulfate 70% b gluconolactone 30%
Formula 3: bean curing agent
Calcium sulfate 63.0% c sodium chloride 1.0%
B gluconolactone 36.0%
Formula 4: "bean flavor" tofu coagulant
Magnesium chloride 20.0% gluconolactone 4.0%
B calcium sulfate 65.0% e sucrose fatty acid ester 2.0%
Glucose 9.0%
Formula 5: "Dahejing" oil tofu (tofu such as shredded green vegetables and kelp). ) coagulant.
A dried plant powder (yam powder) 35.0% sodium polyphosphate 2.0%
B calcium carbonate 50.0% d other natural powder 13.0%
Formula 6: Filled with tofu and various tofu coagulants and powders.
Gluconolactone 63% magnesium sulfate 37%
Formula 7: Stuffing tofu coagulant
Gluconolactone 58% c natural 14%
Magnesium sulfate 28%
Formula 8: (tender tofu) coagulant
58% gluconolactone C calcium glutamate 1 1%
B calcium sulfate 28% d natural 3%
Formula 9: Soft tofu coagulant, powder
A gluconolactone 40% b calcium sulfate 50%
Calcium glutamate 8% natural calcium glutamate 2%
Formula 10: Coagulant of Kapok Tofu (common tofu), powder
20% gluconolactone C calcium glutamate 10%
B calcium sulfate 67% d natural > >
Question 6: What brine is the best for tofu?
Question 7: What kind of tofu is the best? Nowadays, all kinds of tofu with foreign new technology are favored by consumers, such as lactone tofu, kapok tofu and silk tofu. China's traditional gypsum south tofu and bittern north tofu were once ignored by some people. However, the nutritional value of new products that seem to have improved taste quality is far less than that of traditional tofu.
The new tofu abandons the old generation of brine and gypsum, uses gluconolactone as coagulant, and adds trehalose, vegetable gum and other substances to keep water. In this way, not only the yield is high, the texture is fine, but also the taste is tender and the bitterness is gone. However, the nutrition of these lactone tofu is greatly reduced. According to the analysis data, 100 grams of south tofu can provide 1 16 milligrams of calcium, 36 milligrams of magnesium and 6.2 grams of protein. 100g Beidoufu can provide138mg of calcium, 63mg of magnesium and12.2g of protein. Therefore, as long as you eat 200 grams of tofu, you can meet the daily calcium requirement of13. And 100g lactone tofu contains calcium 17mg, magnesium 24mg and protein 5.0g Why is the mineral content much lower than that of Beitofu? It is very simple, because precious calcium and magnesium mainly come from gypsum (calcium sulfate) and brine (calcium chloride and magnesium chloride), and the gluconolactone coagulant used now contains neither calcium nor magnesium. Using it as a coagulant will not increase the content of calcium and magnesium at all, which depends on the soybean milk itself.
Although bittern tofu is usually a little bitter, it is brought by magnesium, that is, the ratio of magnesium to calcium in the product is higher. Many people know that magnesium is a very beneficial element for cardiovascular health, which can help lower blood pressure, reduce the tension of arterial blood vessels, prevent the occurrence of cardiovascular diseases, and also have the function of strengthening bones and teeth.
In order to achieve the purpose of calcium supplementation and fitness, it is wise to choose traditional tofu, especially bittern tofu. Those products with particularly tender texture often add more water-retaining ingredients, and the nutritional ingredients will of course become "thinner". As for "Japanese tofu" and the like, it is purely made of eggs, which has nothing to do with tofu and certainly does not contain much valuable calcium.
Question 8: What is the reason that tofu brain is too tender and does not solidify well? Too tender tofu brain is usually caused by too thin soybean milk and too much water. Proper water reduction can make tofu brain dry and resilient.
The method of making tofu at home is as follows:
1, soybean milk boiled;
2. Add sugar and fat while it is hot, stir with clean chopsticks, and then let it stand. After a period of time, it can solidify into tofu brain.
note:
Never use stainless steel spoons, chopsticks and other utensils when making tofu brain.
Question 9: What beans make tofu brain? Good beans is the best to make bean curd.
1. Soybean was screened for impurities and bad beans, washed and soaked in clear water.
2. Rinse it twice with clear water when doing it.
3. Pour into the soymilk machine and add water.
4. Open a fruit and vegetable cold drink stand (i.e. a separate stirring stand). Repeat this process once or even twice after completion. The finer the stirring, the smoother the tofu. I stirred it for three times and got soybean milk paste. You can also use a cooking machine in this step, but the cooking machine generally can't hold that much, so you can stir it several times.
5. put a steamer on the pot, spread a cloth, and pour in the stirred raw soybean milk.
6. Lift the cloth and let the soybean milk filter out.
7. Finally, I squeezed it with my hand and squeezed out all the soy milk juice. The filtered bean dregs are relatively dry.
8. Cook the filtered soybean milk on the fire until the foam basically disappears. Must be really ripe.
9. Preparation of lactone
10. The lactone is 1.5g, preferably with a spoon. 1/2 teaspoons is exactly1.5g. The ratio of lactone to dried beans is 1: 100. You can adjust the amount of beans and lactone according to this ratio. My electronic scale weighs at least one gram, and this small dose spoon is better.
1 1. Start the lactonization with 15g warm water. The ratio of lactone to water is generally 1: 10. That is to say, it is still the small spoon, 10 spoon.
12. When the cooked soybean milk is cooled to about 80 degrees, the temperature cannot be accurate, or it may refer to the oil skin on the surface of soybean milk.
After crusting, take out the skin, pour in the melted lactone, stir well, cover and stew for 15 minutes.
13. 15 minutes later, the tender tofu is ready.
14. Don't stir when you put it in a bowl, just gently scoop it out with a spoon. You like sweet sugar, salty mustard sauce and so on.