Marinated Tofu(lu shui dou fu )

Marinated Tofu

Introduction:

"As we all know, the protein content of bean curd is higher than that of soybean, and bean curd protein is a complete protein. It not only contains eight kinds of amino acids necessary for human body, but also has a proportion close to human body's needs, and it is easier to be absorbed by human body. Moreover, it is rich in calcium, and has the effect of clearing fire, benefiting qi and protecting liver. It is very suitable for the needs of light diet in spring. It can be said that it is the best choice in spring Good for health. The tofu made by yourself is more delicious, and it has a strong flavor that you can't buy. And as long as you try it once, you will find that it's not so difficult to make tofu. I always think brine is the best food. I used to go to the vegetable market behind my home to buy brine tofu. I think it tastes great. I come back to wash it, blanch it in boiling water, or steam it before cooking. I have done more than several times. The cooking method of tofu should also choose such light methods as boiling, stewing and steaming, so as not to lose the original flavor. The tofu you make can be eaten at ease. You can open the bag and take it up directly. Simply put some seasoning to make it delicious. "

Production steps:

Step 1: dry beans to pick up impurities and not full beans, soak in water overnight, make it expand to full foam. (need to put in the refrigerator in summer) prepare an appropriate amount of clean water (a filter tank with soybean milk machine is enough); take half a bowl of soaked soybeans into the cooking machine, and then put in two-thirds of the water in the cooking machine barrel to make soybean milk;

Step 2: filter the beaten soybean milk with cotton cloth; (store the filtered soybean dregs in the refrigerator, which can be used for steamed bread, pancakes, etc.)

Step 3: bring to a boil in a thicker pan; skim the froth and turn off the heat for about 2 minutes

Step 4: Boil the bittern with 4 times the amount of water, and wait until the soymilk cools to 80-90 degrees

Step 5: add brine drop by drop while stirring

Step 6: stop until there is bean blossom

Step 7: spread the wet cotton cloth on the bean curd mold, scoop the bean curd into the mold, and wrap the bean curd with cloth

Step 8: add the cover of the mold, put a heavy object on it (this is more conducive to the forming of tofu) and press it for about 20 minutes. Open the cover of the mold and demould it

Step 9: complete

Materials required:

Soybeans: 500g

Bittern: 8g

Water: moderate

Note: love nagging: 1, beans to completely bubble hair, which is more conducive to the milk; 2, when filtering soybean milk, it is best to use cotton cloth with dense cloth, so that the tofu is more delicate; 3, the longer the tofu molding time, the lower the moisture content of tofu, that is, the older the tofu, you can press the tofu with tender taste for a shorter time.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Lu Shui Dou Fu