How to make tofu at home?

1. Soak the cleaned soybeans for more than five hours, with large differences in temperature between summer and winter, the soaking time varies until thoroughly soaked.

2. Soaked soybeans, churned with a soy milk maker, and then filtered through gauze.

3. Filtered soybean milk, put into the pot, open medium-low heat to boil, cook with a spoon to stir constantly to prevent paste pot.

Soybean milk completely boiled with a spoon into the froth, this time you can point of brine, point of brine is to make the role of soybean milk proteins cohesive together and separate from the water. Brine is divided into many kinds, there are salt brine, gypsum, citric acid, lipoic acid and so on. They all have the same role, they can make the protein cohesion in soybean milk, the difference is that with different brine out of the tofu, color and texture are different.

For example, brine tofu, looks white in yellow, touch a little hard, eat a soy flavor, commonly known as "old tofu". Gypsum tofu is more delicate and smooth, whiter, more water content, commonly known as "tender tofu"

4. We come back to the main topic, after the point of brine tofu into the tofu brain, this time to take a mold, there is no mold can be used at home instead of a steam drawer, spread a layer of gauze, gauze to be used to wrap the tofu brain, the tofu brain will be wrapped, the mold will be used to wrap the tofu brain, the tofu brain will be used to wrap the tofu brain. wrap the tofu brain, pour the tofu brain, wrapped in gauze, put a flat weight on top, press for about 20 minutes, remove is tofu.

How to make tofu at home? This question was not going to answer. But after reading the production methods of some friends and can not help but want to correct some details. My family's grandparents father and mother, decades have been making a living as a tofu, (from a young age, I am also half a connoisseur) until my father's age can no longer do it, only to end this line of work. To make good tofu, the details are really important. Here's how to make it tender and tasty, in four steps.

Step 1: Selection of the initial processing of the first is to choose a better soybean (particles full of round, with teeth gently bite, the beans will be divided into two halves of this best). Selected beans, wash with water to remove the earthy flavor, washed beans into the pot, to the water (beans and water ratio is 1:3) soak, soak time and temperature is related to the winter to soak more than 24 hours. Summer soak three or four hours on it.

What degree of soaking is best? With two fingers to pinch the beans gently a handful of bean membrane off the bean flap apart at this time can be. When you need to pay attention to soak, not too long, if the soaked beans have a layer of white foam on the surface of the water, indicating that the beans have been soaked too much. This is the first time I've ever seen such a thing, and I'm sure it's a good thing.

Step 2: Do soybean juice beans soaked well out of the soybean milk machine, add three times the water boot into soybean milk. Find a clean container, lay a fine gauze on it. Pour the soybean milk on the gauze to filter dry soybean juice, put the dregs back into the soybean milk machine and add twice the amount of water to beat the pulp again, pour on the gauze to filter out the soybean juice.

Pour the soybean juice in a pot, open medium or high heat to boil (the bottom of the pot will have a slight pot, it does not matter, as long as you do not use a spatula to turn the bottom of the pot will not affect the flavor, small fire to cook the soybean juice is not right, especially in the summer, and so you cook the soybean juice has been precipitation deterioration). In the process of cooking bean juice will continue to bubble, which is about to boil, to take a dew spoon constantly to the side of the foam. The first thing you need to do is to turn off the heat right after it boils (too much foam will overflow).

Step 3: make tofu brain (soybean flower), point brine this step is also the most important step. Remove the foam from the cooked beans and pour them into a pot with a lid (to prevent them from getting cold). In a bowl, mix a tablespoon of gypsum powder with half a bowl of water and stir well (to make the marinade). When the gypsum precipitation will be above the water (brine) slowly poured into the bean juice, to the same time to use a spoon to the bean juice constantly upward floral (even sticky brine), brine to half stop, continue to turn the bean juice for ten seconds, with the back of the spoon gently lifted the bean juice, the back of the spoon, if it is dense particles, the rest of the brine does not need to be added. If there are sporadic particles (bean curd is too tender), add a little bit of brine to see how the particles change (can not add a lot, add more than the back of the spoon will appear filigree, so that the bean curd is too old) this operation must be fast, the bean juice into the bean curd is also a very fast time. When the back of the spoon is densely covered with particles, keep it still and leave it for two minutes to finish.

The last step: press the tofu, with a basket lined with fine gauze set up on the basin, the tofu brain broken and poured into the gauze knot sealing, put on the flat, with a heavy weight placed on it. 20 minutes or so to move away from the weight, with a finger gently pressed gauze, if there is a jelly like Q-bouncing feel can be. Undo the gauze mouth, invert the basket on the plate, remove the gauze smooth and delicious tofu is finished.

I'm super like soy products, but worried about buying soy products used soy, so decided to do it yourself, today I'm here to share how to make healthy and hygienic tofu at home, but at the same time the flavor is excellent.

Ingredients: 150 grams of organic soybeans, water 1200ML, 3 grams of fat

Method: 1. 150 grams of organic soybeans in advance of the night soak, summer attention to change the water, washed, filtered water into the soybean milk machine, add 1200ML of water.

2. Here it should be noted that the use of soybean milk machine juice function, playing three times, so that the highest rate of pulp, not recommended to use soybean milk machine soybean milk function. The juice function consumes a very short time, and three times does not take much time.

3. Then filter, filter cloth fine, filter out the pulp is more delicate, and finally squeezed by hand, this time filtered out of the raw soybean milk on the stove to cook.

4. Soybean milk boiled and then boiled for 3 minutes, during which time must be stirred, after the pot remembers to be sure to small fire, soybean milk is very easy to overflow after the pot, skimming froth.

5. Soymilk boil boil, turn off the heat, wait a minute, prepare the fat, put a packet of 3 grams of fat with warm water.

6. Pour the melted inner fat water into the inner pot of the rice cooker.

7. Cooked off the heat after a minute of soymilk poured into the inner fat water containing the rice cooker liner, do not need to stir, skimming off some foam,

8. Rice cooker heat preservation function, 15 ~ 20 minutes, it can be. After opening, has been coagulated is tofu brain, with shrimp nori pick vegetables sesame oil and so on can be eaten directly. If you want to make into tofu, then you need to continue to do.

9. Put a combination of tofu water filtration, with a pot and steam drawer combination of a water catcher is quite good.

10. Put a grinder on top of the water filter combination for tofu brain, put a filter cloth in the grinder, pour the tofu brain in, then wrap the bean brain, press a weight on it, and wait for the water in the bean brain to go out, and the tofu is done.

Many thanks to Goku for the invite! I am the creator of the food field, Kimiko Sisters Food Interpretation of Beauty.

Tofu is rich in protein, calcium, zero cholesterol, and high in fat, but also contains B vitamins, especially vitamin B2 content is relatively high. Rich in phosphorus, sodium and potassium, it is a good source of minerals. Tofu is affordable, soft, smooth and melt-in-your-mouth, making it a favorite among young and old, especially the elderly and children. Eating method is also simple and casual, can be fried, can be fried, can be stewed, can be boiled, can be done alone, can also be done with other vegetables, fish or meat, can be made into a lot of tasty and nutritious dishes, such as fish head tofu, ma po tofu, homemade tofu, cabbage and tofu, cold tofu, tofu, dried and so on.

The production of such a family table "regulars" began in our childhood memories - the rural stone grinding tofu. At that time, it was not easy to eat a meal of fragrant tofu, the family always have to be busy for half a day, mom first to pick and choose the soybean soaking well, dad pick three or four quarts of well water, the heavy stone mill clean and start grinding. Grinding time, dad pushed, mom with a pre-saturated water and soybean small wooden ladle stood next to the stone mill, according to the rhythm of the dad pushed the mill, a grinding and a ladle, in a short time, milky white soybean milk flowing down the mill to the barrel. Soybean milk after grinding into a large iron pot to boil, soybean milk boiling foam quickly rose high about to overflow the edge of the pot, mom will be in the scoop of cold water along the foam sprinkled down to prevent the soybean milk overflow pot. Once again on low heat to cool down a bit, the soybean milk ladle by ladle into a wooden bucket with a gauze bag. Close the saran wrap and squeeze the soy milk repeatedly until the residue is pressed out. Soybean milk poured into the pot, open the stove sparks, mom began to point pulp to start brine, one hand pick up the bowl with brine (put a chopstick on top), will be slightly slanted bowl, in the iron pot above the non-stop circle, brine along the chopsticks ticking fall into the pot, the other hand to take a spatula in the pot and keep stirring, not a few minutes, soybean milk into the soybean flower, with a bamboo skewer press, and then use a kitchen knife to cut into small pieces, tofu flavor overflowed the entire kitchen.

Nowadays, stone grinding has gradually faded out of our sight, how to eat the flavor of pure nutritional assured brine tofu? The first is to soak soybeans, pick round full of soybeans with warm water soaking, soaking until the thin soybean skin feel smooth and soft, a whirl on the fall can be. With clean water, rinse well and set aside. Then use a soybean milk machine with water to grind into soybean milk. Strain the soybean milk and pour it into a pot on medium heat, turn off the heat and point brine. Point brine is a vital step in the process of making bean curd, slowly add the right amount of pre-prepared brine, stirring constantly to prevent paste, so that the brine is more uniform. Until the soybean paste is congealed into a bean curd, then pressed and molded. This makes the tofu strong and smooth. Note that the brine should be a small amount of time to slowly add, the formation of soybean flower separated from the water to clarify that stop, otherwise, brine too little soybean flower is too tender, will not be molded; brine is too much soybean flower is too old, bitter taste. In this way, a simple and easy to learn home version of the brine tofu on the production is complete.

Friends, how do you make tofu there?

I'll tell you roughly how the tofu is made, so you'll know if you can make it at home.

1:Soak the soybeans a day in advance, until you can make soy milk.

2:Beat the soybeans into soy milk.

3:Heat the soymilk until boiling, be careful not to paste.

4:Serve the heated soymilk in a container, such as a bucket or jar, add the brine, and wait for the soymilk to coagulate into tofu brain.

5: Lay a cloth inside the tofu basket, get the tofu brain inside, cover it with a cloth, cover the tofu basket with a lid, and put something heavy on top to press it down.

6: wait until the water in the tofu brain is pressed out, the tofu is basically made.

The above is the brine tofu traditional production process of the approximate steps, which is the biggest difficulty is to heat the soybean milk and the degree of fire, and the addition of brine, need to add the side of the stirring observation, add less coagulation can not be added more than the tofu on the bitter, the general public can not master, to have more than enough experience.

So, make your own tofu at home is not realistic, buy a few blocks to eat on the line.

The tofu in the north of the old family are made by themselves, do a pot basically to most of the day, but eat very thick, than outside the sale of too much good. This is probably the most traditional way to make tofu!