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How to make bean curd with brine is simple and delicious?

Step: wash the soybeans and soak all day. Soak the beans and grind them into milk. Put it in a cauldron, you'd better burn it with firewood, because it's delicious. After the soya-bean milk boils, pull the fire. Cool for half an hour. Pour bittern.

Ingredients: right amount of soybeans, right amount of brine, right amount of water. Brine production. Brine or brine pieces are different, even if the same weight of water is added, the quick brine is made of different concentration, so when making brine, we must strictly check it. Soybeans. The main ingredient for making tofu is soybeans. The variety, maturity and plumpness of soybeans are different, and the amount of brine added is also different. Bubble hair.

Soak 200g soybeans for more than 12 hours to form a full state, beat into soy milk with a soy milk machine and set aside. Soy milk boiled with gauze to filter out the dregs, pay attention to boil directly consider the dregs do not wait for cool. The brine is mixed with about 200 grams of water and 600 milliliters of water. Keep stirring until the salt is completely dissolved.

Ingredients: a cooking thermometer, 500g dried soybeans, 7-10g brine, 3000 grams of water for grinding beans, a piece of gauze. Soak dried soybeans overnight. Grind beans with the original juice machine, in order to avoid waste, the ground bean dregs are put into the raw milk machine and ground twice, or you can use a wall-breaking machine. Sift the ground soy milk twice and filter out the soybean dregs.

Forming: in the tofu molding box, first spread the bean bag cloth diagonally, put bean brain into the box from the four corners, do not stir before putting bean brain, bean bag cloth flat cover, and then spin the forming, when spinning, the spring should be slowly squeezed, when the spring has a little gap, it can be stopped, so repeated three times, 10 minutes can be formed.

The unpacked tofu is placed on the curtain, cut into pieces, and then dripped into the water. The tender tofu just out of the pot is very delicious, and it will be older if it is cold. You can keep an endless piece of tofu in cold water and change the water every day. It can also be put outside to become frozen tofu. Baidu why tofu sticky bag.

How to eat tender tofu

1. Cut the tofu into pieces and beat the eggs. The chopped tofu is first covered with egg liquid, then wrapped with starch, and fried in a pan until golden on both sides. Stir-fry tofu with a bowl of sauce: half tablespoon salt, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 tablespoon ketchup and 1 tablespoon vinegar. Pour the fried tofu directly into the sauce and wrap each piece of tofu in the sauce.

2. Step: heat the pot with a proper amount of rapeseed oil, and slide the tofu blocks along the edge of the pot. Pan-fry until golden on both sides, then remove it and drain oil. Leave the oil, stir-fry the onions and garlic, stir-fry the green and red peppers, pour in the tofu and pour a little hot water along the edge of the pot. Pour in the pre-mixed light soy sauce, oyster sauce, salt, water and starch, thicken to make the soup and dishes more mixed, stir well.

Tender tofu is a kind of soft tofu. Generally speaking, it can be eaten raw. Eating tender tofu raw can retain its original tender and smooth taste and flavor. However, when eating tender tofu raw, you need to pay attention to the following points: buy fresh ingredients: make sure you buy fresh tender tofu and avoid eating expired or spoiled tofu. Sanitary treatment: before eating, rinse tender tofu with clean water to ensure that the surface of tofu is clean and hygienic.

4. Prepare ingredients: tender tofu, chopped onions, starch, oil, salt, light soy sauce, cumin powder. Mix starch in a bowl of water, add a little water, mix well with chopsticks and set aside. Add 2 tablespoons of light soy sauce, a little starch and pepper to the right amount of water, mix into the sauce and set aside. Pour the minced garlic into the juice and mix well. Wash the tofu and cut it into small pieces about 1cm thick.

Cold tender tofu: this is a refreshing summer delicacy, which is served with cucumbers, carrots and other vegetables for a smooth taste. First of all, cut the tender tofu into small pieces and blanch it in boiling water to remove the odor, then shred cucumbers and carrots and set aside.

6, pot bag tofu: cut the tender tofu into pieces, dip it with egg liquid and starch, fry it to make golden yellow, and then sprinkle it with a special sauce to make it crisp and tender on the outside. Stir-fried tofu: fry tender tofu until golden on both sides, stir-fry with onions, garlic, green and red peppers, add light soy sauce, oyster sauce, water starch, etc., delicious.

Ask for help, how to use brine to order tender tofu

1, first of all, to grasp the quantity, brine is not like plaster, more or less will cause great changes in bean flowers, this, is to be taught by special people, this is very important, you'd better find a master to learn. Also, you say that the middle of tofu is not tight, maybe your bean flower is too old, the pressure is not enough when pressing bean flower, and the bean flower water is not completely discharged. First of all, make the bean blossoms a little tender and press them firmly.

2. Control method: first of all, soy milk must be ground finely, and professional colloid mill should be used. In addition, the slurry temperature should not be too high, it should be about 85 degrees Celsius brine can be. Specific methods: main ingredients: five thousand grams of soybeans. Step: soak soybeans for 12 hours on the first day.

Step: wash the soybeans and soak them all day. Soak the beans and grind them into milk. Put it in a cauldron, you'd better burn it with firewood, because it's delicious. After the soya-bean milk boils, pull the fire. Cool for half an hour. Pour bittern.

4. Slurring: it is filtered with a filter frame and a filter screen, and the bittern can be lit when the temperature is naturally reduced to 80-85 degrees. Point brine: the brine slices are diluted with water, (the proportion is 1:5) to make the brine, add appropriate salt, (a little salt is suitable for precipitation) the temperature of the pulp is 80-85 degrees Celsius, slowly turn it up and down in the bucket with a spoon, slowly add brine, when there is floc, the brine flow is small, stop the brine when there is 80% floc, (the amount of bittern is about 250,300ml) and sprinkle the brine pressure surface on the liquid surface.

5. To turn the colloid solution into tofu, you must order bittern. Bittern with brine or gypsum, brine mainly contains magnesium chloride, gypsum is calcium sulfate, they can quickly make dispersed protein aggregates together, into a white tofu pudding. Squeeze out more water and tofu pudding will become tofu. Tofu and tofu pudding are condensed legume proteins. Bean curd in brine means that one thing falls into another.

6. Soak 200g soybeans for more than 12 hours into a full state, beat into soymilk with a soy milk machine and set aside. Soy milk boiled with gauze to filter out the dregs, pay attention to boil directly consider the dregs do not wait for cool. The brine is mixed with about 200 grams of water and 600 milliliters of water. Keep stirring until the salt is completely dissolved.

There are several ways to order tofu.

Brine. The main components of brine are magnesium chloride, sodium chloride and potassium chloride, in which the trace elements can make protein coagulation and denaturation, so it can be used to point tofu. Tofu made from brine is safer and more non-toxic than other coagulants. Marinated Tofu's common practices are "fried tofu", "fried tofu" and so on. Plaster. The main component of gypsum is calcium sulfate, which can also coagulate and denature proteins.

Brine: Marinated Tofu is a traditional production method that uses brine (containing magnesium chloride, sodium chloride and potassium chloride) as a coagulant. Brine can coagulate and denature proteins, thus making tofu. Marinated Tofu is commonly found in many cooking methods, such as fried tofu and fried tofu, because of its safety and non-toxic characteristics. Gypsum: gypsum tofu with calcium sulfate as the main solidification ingredient, can also solidify protein.

Plaster tofu: this is the most common and traditional way to order tofu. Gypsum (calcium sulfate) is the most commonly used coagulant, which can make tofu delicate in texture and smooth in taste. Dissolve the gypsum powder in hot water, then slowly pour it into the hot soy milk, stir well and rest for a period of time, the soy milk will solidify into tofu.

Tofu technology has a history of more than 2100 years ~ the way of ordering tofu has not changed since ancient times! There are only two kinds of gypsum (calcium sulfate) and brine (magnesium chloride). If you use the gypsum to point the bittern, first bake the gypsum until it is just over the heart, then grind it into a powder and mix it with water into the gypsum paste, pour it into the soy milk that has just been scooped out of the pot, and gently stir it well with a spoon. Soon, soybean milk will condense into beancurd jelly.

Gypsum is a common coagulant for ordering tofu. When soymilk is heated to a certain temperature and gypsum is added, the protein in soymilk changes to form tofu pudding. Gypsum can not only solidify tofu, but also make it delicate and solid. Brine is the main coagulant in traditional tofu production. It mainly contains sodium chloride, potassium chloride and other ingredients, point into soybean milk, can promote soybean protein condensation, and then form tofu.

Tofu can be made in a variety of ways, and the following are common ways: the first is to use brine. Brine is mainly composed of magnesium chloride, sodium chloride and potassium chloride, which achieve the purpose of ordering tofu by promoting protein coagulation and denaturation. The tofu is relatively safe and suitable for a variety of cooking methods, such as "fried tofu" and "fried tofu".