How to make tofu or tofu brain with juicer

Tofu brain: Also called old tofu, it is made of syrup. After boiling, add wet powder, add soaked oil noodles, add appropriate amount of bean curd, and season with onion, salt and pepper. Its color is golden red, translucent and slightly thick. In a bowl, you can add dried seaweed, kelp, lily, diced leek, pepper and sesame oil, which is very fragrant.

There are many ways to make tofu. The basic principle is to coagulate protein in soybean milk by adding coagulant. There are many coagulants. Usually we use three kinds in our daily life and market: gypsum, lactone and brine. Tofu brain is mainly made of gypsum or lactone.

Family mode of production:

1. Soymilk production: Grind clean soybeans into watercress, peel them and soak them in clear water. Take out watercress when it swells and turns white (soak dried soybeans for 3-4 hours in summer and 7-8 hours in winter). After soaking, put the beans into the soybean milk machine and follow the instructions of the machine to make soybean milk soon.

2. Paste application: stir a proper amount of gypsum or lactone with a small amount of water (the coagulant can be bought from the shelf, and the dosage will be indicated on the package. Generally, the amount of gypsum powder is three thousandths to five thousandths of the amount of soybean milk, and the amount of lactone is one thousandth to two thousandths). Put it in a container filled with tofu and pour out the cooked soybean milk while it is hot (it takes about 85 degrees Celsius to make lactone tofu and 95 degrees Celsius to make gypsum tofu). If you think that soybean milk and coagulant are not completely mixed,

New technology of tofu making

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.

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.

3. Filtering: the bean flour and water are stirred into paste according to the ratio of 1: 5, and poured into a 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.

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.

6, point the 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.

Method for making bean curd

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.

Method (1) Remove impurities from soybeans, wash them, soak them for 4-8 hours, grind them into thick pulp with a water mill (water is injected while grinding), pour them into a fine basket, and filter them. At the same time, add about 15 kg of water, and filter the pulp 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.

Features: the marinade is delicious, the bean brain is soft and tender, the color is bright, the nutrition is rich, and it is suitable for all ages. It is unique to eat with sesame cakes and fried dough sticks.