Tofu, tofu brain production principle and method

The principle of making tofu and tofu brain is:

Salt brine or gypsum is used for pointing the brine, salt brine mainly contains magnesium chloride, and gypsum is calcium sulfate, which can make the dispersed protein clusters gather together very quickly into a single piece, and become the white tofu brain. Then squeeze out the water, tofu brain becomes tofu. Tofu, tofu brain is the cohesion of soy protein

A, tofu production method:

Tools and materials: 300g soybean, salt, water, soybean milk machine, gauze

Operating method copied as follows:

1. 300g of soybeans soaked, to the original volume of 2-3 times the original volume of the original volume of the original volume of the original volume of 2-3 times the original volume of the original volume, soaked after the soaking of about 600-700g.

2. Soaked soybeans and water, according to the ratio of 1:1.5 ratio grinding into soybean milk. Attack

3. Squeeze the soybean milk with gauze filtration, two times is best.

4. Filtered soybean milk poured into the pot hundred, simmering and stirring over medium heat.

5. Soybean milk boiled, while pouring brine while stirring, a spoonful of a spoon to add, straight to the soybean milk into the flocculent illustrated, turn off the fire can be.

Recipe for brine: 300ml water, 2 spoons of vinegar, 1 spoon of salt.

6. Put the soft and tender water tofu into the tofu box lined with gauze, cover the gauze and wait for it to solidify, about 5 minutes.

7. Press a bottle on top of the tofu box, the tofu will be firmer.

8. Homemade tofu is ready.

Expanded Information:

Tofu Brain Preparation:

1.Soybeans with Water soak at least 6 hours, summer can not soak for a long time, while the winter temperature is not high, you can soak up to 12 hours. Water quality also determines the output of soybean milk, so the water can not be too bad. After that, soybeans should also be washed 3-5 times. A catty of soybeans with 3250 grams of water (yield maximization), water can only be less not more; 1:6.5.

2, grinding, grinding into soybean milk and dregs, to be repeatedly polished 2 times.

3, boiling pulp. Cooking soybean milk will produce a lot of foam, covering the surface, as the temperature rises the steam in the pot can not be eliminated, generating pressure, it will push the soybean milk liquid up to spill out of the pot. My solution is to use a strainer spoon on the soybean milk, while stirring, while from time to time, the thick foam to fish up, soybean milk can also be very smooth boiling, at this point, as long as the small amount of foam with a small mesh spoon while cooking to rinse off.

4, point pulp (lactone). First of all, the lactone with a little cool water to melt and pour into the insulated bucket, and then just boiled hot soybean milk quickly and evenly poured into the bucket, no need to stir, and let it stand for 30 minutes can be.

5, and then poured into a bowl to rest for 20 minutes.

6, the pot pour into the appropriate amount of star anise, pepper, ginger, soy sauce, sesame oil simmering soup, and then wait for the tofu brain solidified and poured on top of it can be.

Baidu Encyclopedia - Tofu