How to boil the homemade bean curd to be delicate?

The production of bean curd, old and young all mastered in a bean water ratio and pressure seepage time control, as long as the mastery of this bean water ratio, to ensure that friends every time will be easy to succeed, tried and true. Drawing the key point! Remember the accurate bean water ratio, to make delicate and smooth soybean flower. "To make tofu brain, bean water ratio is 1:10; to make soybean flower, tofu, bean water ratio is strictly controlled at 1:8, which is a golden ratio".

It is recommended to use gluconolactone to point brine, do out of the soybean flower, tofu, that is called a delicate and delicate. Gluconolactone 3 grams, add 30 grams of warm water and mix well, pour into the point of brine basin. Point brine remember, must use ceramic pots or pots, remember not to choose iron and other metal containers, which is the most common reason for the failure of soybean flower.

Practice

Main ingredient: 150 grams of dry soybeans, 1200 grams of pure water

Spotting brine: 3 grams of gluconolactone, 30 grams of warm pure water

Tools: household handmade stone mill

Practice Steps

Weighing 150 grams of dry soybeans, picking out the inside of some of the bad grains, bad grains. After cleaning, add enough water to soak for 6-8 hours, and put it in the refrigerator freezer in summer to prevent the soybean from deteriorating;

Rinse the soaked soybeans again and control the water. Weighed 1200 grams of pure water, mixed with soybeans poured into the home inside a small stone mill, first ground into coarse particles, and then the second grinding fine, three times on the grinding of fine soybean milk. This stone mill grinding out of the soybean milk, through a kind of original flavor of soybean fragrance. If you do not have a small stone mill at home, then choose a soybean milk machine, but remember to choose "fruit and vegetable cold drink key", is cold grinding pulp, do not choose the wrong "soybean milk key", out of the system is cooked soybean milk, then there is no way to go back;

Take a large piece of A large piece of fine cotton cloth, two people pulled tight, the grinding of soybean milk into the filter to dregs. Finally, tighten the mouth, clench hard to dry the residual bean juice inside the dregs, dregs can not be wasted, do a dregs cake, mixed grain buns, texture, flavor are good. If you like to raise flowers, the dregs are also a good fertilizer;

Cooking soybean milk is recommended to use stainless steel pots, so that the soybean milk cooked out of the translucent. Soybean milk is easy to boil pot, the process of cooking soybean milk must be remembered, "the whole" close observation, do not leave, even if you slightly "look back, that soybean milk will boil a place! First boil with medium heat, and then adjusted to a small fire, cook for about 3 minutes, during the period of time with a fine funnel to filter the soybean milk above a layer of foam, so that made out of soybean flower will be delicate;

Home production, it is recommended that the use of gluconolactone to the point of brine, made out of soybean flower, bean curd, that is called a delicate and delicate. Gluconolactone 3 grams, add 30 grams of warm water and mix well, pour into the point of brine basin. Point brine remember, must use ceramic pots or pots, remember not to choose iron and other metal containers, which is the most common reason for the failure of the soybean flower. Some friends do seven or eight times, every step is done seamlessly, the results back to failure, made a pot of dregs, in fact, on the wrong point of the brine container selection above. Chemistry friends can understand, tofu is actually a soybean protein in the electrolyte ions under the action of salt precipitation to form a protein gel process;

Spotting brine to the cooked soybean milk room temperature cooled to 80-90 degrees, slightly cooled in the winter, we must immediately spot brine; summer, room temperature cooled 3-5 minutes, the temperature is almost 80-90 degrees between the start of the spotting brine. Pour the soybean milk into the gluconolactone in the point of brine basin, with the help of soybean milk pouring the formation of eddy current, the soybean milk and gluconolactone rapid mixing, cover the lid to stand for "30 minutes", the formation of solidified tender bean curd. If you want to eat hard old bean curd, quickly pour the unsolidified bean curd back into the pot, solidify it into a grid, and heat it slightly to cook it, so that the water inside the bean curd can further precipitate out and form the old bean curd with an older texture. We make at home, do not recommend re-boiling, directly eat this tender bean flowers, taste more smooth and tender;

Waiting for the time to solidify the bean flowers, after about 30 minutes of time, tender bean flowers have been solidified well, look at all the temptation. The teacher revealed the best bean water ratio, do not want to do the delicate and tender bean flowers are difficult;

With a flat spoon to take the right amount of tender bean flowers, if you like sweet bean flowers, directly into the right amount of sugar, you can enjoy it, always feel not as savory as the good taste of the bean flowers.