Can you teach me how to make tofu and fried dough sticks?

In addition, people in the chemical raw materials store told me that white vinegar can replace tofu with internal fat.

After boiling with fresh soybean milk, (be sure to cook it several times) pour it into the basin. Add gypsum (depending on the amount of soybean milk, generally half a spoonful of soybean milk is enough). Then cover it, which takes about 15 minutes.

Ingredients: soybean 1500g, glucono delta-lactone 250g, watercress 250g, vermicelli 1000g, and wet starch paste 750g.

Pickled chives 500g, oil peppers 250g, spiced powder 20g, sugar juice 20g, chicken essence 20g and salt 20g.

prepare

(1) Clean up the impurities in soybeans, wash them, soak them for 4-8 hours, grind them into thick slurry with a water mill (water is injected while grinding, and the thick slurry is less), pour them into a thin basket and filter them. At the same time, add about 15 kg of water, and filter the slurry until it is clean.

(2) glucono delta-lactone with 1000g warm water to melt. Pour the juice into the pot, boil it with strong fire and put it into the jar. While it is hot, slowly pour the fat water in the glucose into the jar and stir it, then cover the jar tightly, and it will become tofu brain in 20 minutes. Pour clear water into another pot, douban, salt, allspice powder and sugar juice, until the pot is boiled with vermicelli and chicken powder, and pour vermicelli into it to make a marinated soup. When eating, put the bean curd brain into a bowl, pour in the marinated soup, and pour in the appropriate amount of chives, sesame oil and hot sauce.

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There are several ways to make tofu.

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2. Bittern or gypsum is used to ignite bittern. Brine mainly contains magnesium chloride, and gypsum is calcium sulfate, which can make dispersed protein particles quickly gather together and become glistening bean curd. Squeeze the water out again, and the tofu brain will become tofu. Tofu and tofu brain are both concentrated bean protein. When we drink soybean milk, we sometimes repeat the process of making tofu. Some people like sweet syrup. Soymilk with a spoonful of sugar has not changed. Some people like to drink salty pulp. Pour some soy sauce or add some salt into the soybean milk, and soon, the glistening tofu brain will appear in the bowl. There is salt in soy sauce, and the properties of salt and brine are similar, which can also destroy the colloidal state of soy milk and solidify protein.

Soymilk is brine, and tofu brain appears. Tofu brain filters out water and becomes tofu. Press the tofu tightly, and then squeeze out some water to become dried tofu. It turns out that soybean milk, bean curd brain, dried bean curd and dried bean curd are all protein beans, but they contain more or less water. Milk is similar to soybean milk and is also a colloidal solution. In fresh milk, casein, that is, protein, is wrapped in cream, dispersed in water and constantly moving. Therefore, milk is always a uniform milky white liquid. Let the milk ferment into yogurt, and casein will gather and condense into a lump, like tofu brain.

3. Soak soybeans for 8 hours before going to bed at night. In the morning, put the soybeans into the soymilk machine and put them in water for 5 minutes. Turn it on 1 min, and soybean milk will be fine. Pour into the pot. If the bean dregs in the soymilk machine are thick, you can add water, shake it and pour it into the pot. It's on fire. There will be some foam in the pot when it is about to boil. Pour it out with a spoon, because it is bean dregs. After boiling, cook for another 3 minutes, and then add sugar to drink. In addition: if you want to make tofu brain, soy milk should be thicker. After boiling for 3 minutes, add gluconolactone and cover for 5 minutes. The amount of fat in acid is just like adding salt to cooking, just double it.

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I bought tofu powder in the supermarket, which is 1 gallon of soybean milk 1 bag powder. First, the bean curd powder is dissolved in cold water, and then the freshly cooked hot soybean milk is poured in, and the bean curd becomes (2) after cooling. Then make seasoning, a little minced onion and garlic, add soy sauce, vinegar, oyster sauce, sesame oil, add a bowl of spicy tofu, marinate with hot tofu, add water and stir (3), put a bowl of tofu, add two spoonfuls of seasoning, it tastes really delicious ~

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Making method of bean curd (2);

Ingredients: two bags of concentrated soybean milk, glucono delta-lactone 1/2 teaspoons (2.5 ml);

Ingredients: a garlic (called garlic seedling in the north), a little salt, a little sugar, a little soy sauce, a little vinegar and a little sesame oil;

Production: heat the soybean milk until it boils, turn off the fire, stop for two or three minutes (about 90 degrees at this time), put the glucono delta-lactone in stirring and let it stand 10 minute, and solidify;

Chop garlic, add salt, sugar, soy sauce, vinegar and sesame oil, pour it on tofu brain and stew it.

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Various practices of tofu brain

one

The general method of making tofu is to grind washed soybeans into tofu, peel them, soak them in clear water for about 4 hours, take them out when the tofu swells and turns white, pour them into a refiner or a stone mill to grind them into fine soybean milk, filter the fine soybean milk with a cloth, pour the juice from bean dregs into an iron pot, boil them with strong fire, pour them into a special bucket, then melt the gypsum plaster with clear water, put them into a crock, and pour the soybean milk in the bucket while it is hot for about 5 minutes.

two

1, raw materials: soybean, water, gluconolactone, all of which are sold in domestic chemical raw material shops or essence shops are white crystals, similar to on$2 salt. Molecular formula: C6H 10O6.

If you have a soymilk machine, it's really not difficult. The concentration of soybean milk is: soybean: water = 1: 15 (not thinner than this). After the soybean milk is boiled, let it cool. After lactone is dissolved in a little water, pour in soybean milk and stir well. My ratio is 700ml soybean milk, plus 1 teaspoon lactone. When soybean milk is heated or cooked in water, the temperature of soybean milk reaches about 80℃, and it is kept for 65438 05 minutes, and then solidified.

2. The rest of the programs are all brine.

Ingredients: day lily, fungus, chicken essence, egg (one)

Practice: Choke the pot with an octagonal, add cauliflower and fungus, stir-fry slightly, add appropriate amount of water, salt and a piece of chicken essence. After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the heat.

Bean curd in Kazuhiro Mori bowl, pickled and seasoned with fermented milk and sesame sauce (peanut butter) juice.

Seasoning:

1, 1 tablespoon egg white, half teaspoon starch;

2, a little onion ginger wine;

3, a little cooking wine;

4.3 bowls of stock, 1 teaspoon salt, a little pepper, 4 tablespoons water starch.

Exercise:

1. Wash the shrimps, remove the mud intestines, and mix in a little egg white and starch;

2. Wash the sea cucumber, add water with onion ginger wine, cook for 10 minute to remove fishy smell, then take it out, pour water on it and slice it;

3. Wash scallops with clean water for half an hour, add a little cooking wine and steam until cooked, and take out the silk;

4. Boil the broth in the seasoning, add dried Beth, sea cucumber, ginkgo and shrimps to boil, reduce the heat and add other seasonings.

5, slowly slide into the tofu brain, turn off the fire after a little cooking, sprinkle with washed and chopped parsley.

Key tip:

1, as long as it is seafood and sliced meat, it can be three fresh ingredients, and lean meat, fish fillets and chicken slices can be used, with unlimited content.

2. Tofu brain is tofu, but traditional tofu brain is suitable, and pectin powder cannot be solidified to avoid being dissolved by heat.

three

1. Bean selection: In the process of harvesting, drying, threshing, bagging, storage and transportation, soybeans will be mixed with grass roots, bark, soil, sand, stones and metal chips. Therefore, before use, all impurities, broken beans, moldy beans, moth-eaten beans and miscellaneous beans in soybeans must be removed and then ground into soybean powder. ，]N=r

2. Water selection: A certain amount of water is needed to make tofu, and the quality of water is directly related to the quality of tofu. Soft water is generally suitable for tofu. Deep well water, stream water, mineral water and seawater will all affect the yield and quality of bean curd. It is forbidden to use lake water and reservoir water polluted by industrial wastewater. In order to select suitable water, it can be tested with test paper, and water with pH value of 5-6 can produce acid-base reaction. vd|S

3. Filtering: the bean flour and water are stirred into paste according to the ratio of 1: 5, and poured into the filter sheet; Then gradually add 13 parts of water in several times. Stir while adding water. Until the bean dregs are filtered out. Add the light slurry to the pot and heat it until it boils. XR%

4. Preparation: Gypsum is the best coagulant for making tofu. Gypsum powder is difficult to solidify directly in soybean milk and must be made into slurry before use. 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. Wait a moment, the gypsum with coarse particles will precipitate downwards, and take its suspension for later use. Repeat many times.

5. Pulping: the raw soybean milk is filtered and boiled to expand the volume of residual soybean dregs. Therefore, the cooked pulp should be poured into the filter, and after the second filtration, the soybean milk with good taste can be made. U #+ ah!

6, point brain: tofu is to pour the coagulant into the container, fully stir, and the cooked pulp immediately rushes in, which is called anti-point. Stamp immediately after clicking. After swelling for about 10 minutes, soybean protein can be solidified to make delicious and nutritious tofu.

red cooked beancurd pieces

Materials:

50g carrot, a little sesame oil, tofu 1 piece, 80g original crab roe, 80g corn kernels and two cucumbers.

Seasoning:

Appropriate amount of salt and essence, appropriate amount of white powder and a little pepper.

Exercise:

1. Wash cucumber, carrot and coriander, cut into powder respectively, wash corn kernels, and set aside with bean curd and shredded crab roe.

2. Put the tofu brain in a steamer and steam for 4-5 minutes, then take it out and put it in the center of the plate. 3. Heat 2 tablespoons of oil in the pot, add the remaining materials, all the seasoning oil and 1 bowl of water, stir-fry until cooked, and pour it on the tofu.

Essentials: Tofu brain can be bought ready-made, and finally sprinkled with coriander powder.

Sautéed Tofu with Three Delicacies

Materials:

Shrimp 10, sea cucumber 1 strip, 2 scallops, 20 ginkgo, bean curd 1 bowl, and 2 coriander.

Seasoning:

1, 1 tablespoon egg white, half teaspoon starch;

2, a little onion ginger wine;

3, a little cooking wine;

4.3 bowls of stock, 1 teaspoon salt, a little pepper, 4 tablespoons water starch.

Exercise:

1. Wash the shrimps, remove the mud intestines, and mix in a little egg white and starch;

2. Wash the sea cucumber, add water with onion ginger wine, cook for 10 minute to remove fishy smell, then take it out, pour water on it and slice it;

3. Wash scallops with clean water for half an hour, add a little cooking wine and steam until cooked, and take out the silk; 4. Boil the broth in the seasoning, add dried Beth, sea cucumber, ginkgo and shrimps to boil, reduce the heat and add other seasonings.

5, slowly slide into the tofu brain, turn off the fire after a little cooking, sprinkle with washed and chopped parsley.

Key tip:

1, as long as it is seafood and sliced meat, it can be three fresh ingredients, and lean meat, fish fillets and chicken slices can be used, with unlimited content.

2. Tofu brain is tofu, but traditional tofu brain is suitable, and pectin powder cannot be solidified to avoid being dissolved by heat.

Fried tofu

Materials:

500 grams of tender tofu, 50 grams of dried seaweed and 25 grams of salted wild vegetables.

Exercise:

Cleaning potherb mustard, squeezing and cutting into powder, and dry cutting seaweed into powder;

Cut the green garlic seedlings into sections, peel the tender tofu slices and mash them into mud;

Heat the oil to 60% heat, put the minced onion and ginger into the pot, then add the bean curd, dried rice, potherb mustard, refined salt and cooking wine, stir-fry for 3 minutes, put on a plate and sprinkle with onion.

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The method of making tofu brain is actually very simple. In fact, the practice of tofu brain is attributed to the part of making tofu. It's just that there are no final processes such as wrapping and extrusion. The steps are as follows:

First, choose clean soybeans. Second, soak soybeans. Third, grinding (put the soaked soybeans into a refiner (grinding with a stone mill in ancient times) to make coarse pulp). Fourthly, filtration (this step is mainly to separate pure soybean milk from bean dregs). Fifth, boil the pulp. Six, point gypsum (this step is also the most critical step for soybean milk to become tofu (tofu brain), and the grasp of its gypsum content will directly affect the roughness and tenderness of its finished product). At this point, the process of tofu brain is over. It's delicious to put seasoning in a bowl!

The practice of bean curd in Guizhou

Raw materials:

250 grams of water bean curd, black kohlrabi, crisp soybeans, pickles, etc.

Material adjustment:

Red oil, chopped green onion, salt, monosodium glutamate, sesame oil, soy sauce, vinegar and so on.

Production method:

Mix. Choose smooth and tender tofu, slice it with a spoon, cook it in a pot, let it cool, and scoop the soybean milk into a bowl. Add appropriate amount of crisp soybeans, chopped kohlrabi, pickles, chopped green onion, etc. Add red oil, salt, monosodium glutamate, sesame oil, soy sauce and vinegar and mix well.

Flavor characteristics:

Tofu is tender, spicy and has a unique flavor.

Technical points:

Tofu pudding must be made of gypsum, with complete ingredients, and less soy sauce and vinegar.

Fried dough sticks are the most common breakfast food in China, but people are afraid of fried dough sticks because black-hearted vendors use washing powder instead of baking powder. In addition, the traditional fried dough sticks are made of alum, which is easy to hurt the brain if eaten for a long time. However, today I want to recommend a healthy method of fried dough sticks and tell you how to fry them is the healthiest. The ingredients for making healthy fried dough sticks are: flour 250g, 150g water, salt 2g, yeast 5g, 1.2g baking soda and proper amount of oil. Production: dissolve yeast, salt and baking soda in warm water, add flour to knead into dough and bake for 20 minutes; Grease the dough and knead it evenly, then simmer it for three times with low fire for 20 minutes each time to make the dough soft and smooth; Put the kneaded dough in a warm place and ferment it to twice its size. Roll the dough into small pieces with a thickness of 0.5 cm, simmer for 15 minutes, cut into strips with a width of 2 fingers, overlap the two strips, press them together with chopsticks in the middle, and stretch them at both ends; Heat the oil pan, put it in the oil pan and fry until golden brown. Main point: Make the dough as soft as possible. The dough is too hard, and the fried fritters are too hard to eat. The dough should be fully fermented, and the dough will not reach its due bulkiness until it rises; Knead the dough evenly with oil in front of the dough and simmer it for a few times to make the dough soft and smooth and the fried dough sticks delicious; The oil temperature should reach a certain height, and the fried dough sticks can expand quickly when put in. Generally, it reaches 150 degrees, and the fried dough sticks can form bubbles when put in. Reminder: It is unhealthy to eat fried food, so it is advisable to eat less.