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Tofu is the most common ingredient in our lives, and it is also a popular ingredient.
Tofu contains a variety of trace elements necessary for the human body, and it is also rich in High-quality protein, known as”plant meat”. Regular eating can invigorate the qi, clear away heat and moisturize dryness, promote body fluids and quench thirst, and cleanse the stomach and intestines.
Tofu can increase nutrition, help digestion, and increase appetite In addition to its functions, it is also beneficial to the growth and development of teeth and bones.
my country is the country where tofu was invented. The production of tofu is quite legendary. Tofu was not originally used for eating, but for alchemy. According to legend, King HuainanInvented by Liu An (177-122 BC) in organizing alchemists to practice alchemy.
There are many ways to eat tofu. The more classic ones are fish head tofu soup, spiced tofu, dried tofu, tofu brain, and soy milk.
Compared with other ingredients, the price of tofu is relatively low. It used to be 1 yuan per piece, but now it has risen to 2 yuan per piece. Even so, tofu is still one of the cheapest ingredients.
We all know that the main raw material of tofu is soybeans. Generally speaking, in addition to soybeans, you also need to add gypsum, bittern, gluconic acid lactone, etc., among which gypsum has For the effect of coagulation, the amount added should be just right. If you add too much, the taste of tofu will become astringent, and the tofu with gypsum will have certain toxic and side effects to the human body, which is harmful to health.
Today we share The home-made tofu method is purely hand-made without any additives, without adding gypsum, bittern and internal fat, just ordinary white vinegar. It is very simple. The tofu is white and tender, just like the one you bought, let’s see how it is made.
Ingredients:dried soybeans (need to soak one night in advance), white vinegar
Tools to be prepared:clean strainer , Gauze (or sandbag), cooking machine (wall breaking machine)
The first step:prepare high-quality dried soybeans and go to Supermarkets must pay attention to buying, do not choose the kind of genetically modified soybeans. The amount of soybeans depends on the family members, but it can be more or less. Let’s prepare 400 grams of soy beans. Pick out the deflated and bad beans. These will affect the taste of tofu. After picking, put the soybeans in clean water and wash them once.
After washing it again, add water again and soak the soybeans overnight.
After 12 hours, we can see that the soybeans have absorbed enough water and become very full
At this time, we take the soybeans out of the control water, put them into the wall breaking machine or cooking machine, add 2000ml of water, the ratio of soybeans to water is about one to five. Select the fruit and vegetable keys and type them into delicate soy milk.
Step 2:Put the gauze bag in the pot, and pour the beaten soy milk into the gauze bag prepared in advance
Use your beautiful and clean hands to squeeze hard to squeeze out the soy milk
The inside of the gauze bag Tofu residue can be fed to pigs, and our villages also use it to make delicious delicacies.
Then add about 3000ml of water to the pot. It is said that too much tofu is soaking in water. This is also reasonable.
We use a slotted spoon to skim off the floating powder on the surface of the soy milk. If it is not skimmed, it will affect the taste of the tofu.
Wear clean and cook on medium heat. When cooking, we need to use The spoon keeps stirring soy milk, because corn beans are easy Sink bottom paste pot
When the soybean milk is boiled, there will be scum. We use a colander to remove the scum. Let’s use medium heat again, we will change to low heat and boil it slowly. Simmer for 5 minutes and cook the beans.
After 5 minutes, the soy milk is almost cooked. We turn off the heat and let it sit for 2-3 minutes.
Step 3:Pour 100 grams of white vinegar and 100 grams of water into the bowl. The ratio of soybeans to white vinegar and water is about 4 to 1 to 1. Use Stir evenly with chopsticks.
After 2 minutes, we skim off the film on the surface of the tofu. Don’t throw away this film. This is what we usually eat.Yuba. We use a spoon to slowly pour the white vinegar into the soy milk in 6 times
It should be noted that we have to slowly let the vinegar water and soy milk contact , The advantage of doing so is that bean curd will knot a lot and evenly. The white vinegar water here is the coagulant. After adding the white vinegar and water, we let it stand for another 3-4 minutes.
After 3-4 minutes, we can see that the bean curd has become lumpy. Let’s turn on a low heat and cook for 2 minutes to let the bean curd fully solidify
After 22 minutes, turn off the heat and use a strainer to scoop out the upper layer of water with a spoon
The scoop is almost done, we prepare a clean gauze, spread the gauze in a square frame, and pour the bean curd in
Fold up the corners of the gauze, and then use a flat wooden board to press on it. Press a basin of water or slate and press it for 1 hour
After one hour, we opened the gauze and you can see that the tofu has been successful Up
Cut into small cubes, just like the tofu bought outside
Nutritious , Home-made tofu without any additives is ready, it is tender and smooth, and the soup and pan-fried are very delicious.
The main reason is to eat at ease, the method is also simple, you can try it if you like it.
1. The soybeans must be soaked for more than 6 hours in advance, preferably overnight, so that the soybeans are full of water and the tofu is delicious.
2. The vinegar and water must be added in proportion.
1..Tofu although Well, there are disadvantages to eating more. Tofu is a plant-based protein. Excessive amounts can also harm your health. For example, causeIndigestion, tofu is rich in protein, eating too much at one time not only hinders the human body Absorption of iron, and prone to symptoms such as bloating, diarrhea.
2.gout patients and patients with increased blood uric acid concentration Eat less tofu, and more will increase the onset of gout.