Homemade tofu(zi zhi dou fu )

Homemade tofu

Introduction:

"In the past, using white vinegar to order tofu has always been quite successful, but the fly in the ointment is that the tofu is always relatively old. Today, we use lactone to order tofu, which is especially good, tender and suitable. It is especially suitable for Braised Tofu, Mapo Tofu, tofu soup, etc. if you make fried tofu, you have to press it for a while, and the tofu is not easy to break. In order to let you better grasp the proportion, I made a detailed record. I used 350 grams of dry beans, 2100 milliliters of water and 5 grams of lactone to make it coagulate naturally without any sour taste, so the summary is as follows: the ratio of dry beans and water is 1:6, and the ratio of lactone and dry beans is 1.4:100. I use a soybean milk machine to make it. I use gauze to squeeze out soybean milk. I feel that the amount of bean curd is low and there are more bean dregs. If you make more soybean milk, you can slightly increase the proportion of lactone, but it can't exceed 1.8:100. If you do more, it will be sour. "

Production steps:

Step 1: put the dried soybeans into the container, put enough water in, and soak for 8 hours

Step 2: pour out the water for soaking soybeans and rinse it with running water

Step 3: I weighed the soaked beans, 810 grams. I put them into the soybean milk machine three times, 270 grams of wet beans and 700 ml of water each time. (the ratio of water can be increased, the ratio of wet beans and water can be 1:3, my home is mainly because the soybean milk machine is too small.)

Step 4: put in the soybean milk machine, plug in the power, adjust the gear, and the sound will be OK

Step 5: filter with gauze. Larger gauze is recommended

Step 6: use chopsticks to stand up, cool slightly and squeeze hard with your hands

Step 7: after filtering the soybean milk for three times, the mixing temperature of soybean milk is lower than 80 ℃, and then heat it to 80 ℃

Step 8: add 5 g lactone into 30 ml warm water (about 28 ℃) and stir well

Step 9: put salt into the bean juice, stir well, and then pour lactone water while stirring

Step 10: let it stand for 20 minutes to make a pot of bean curd

Step 11: pour the bean curd into the gauze covered net. I don't have any special tools. I use a cake mold

Step 12: wrap the gauze and press the weight on it. It's better to be heavier

Step 13: after pressing for two to three hours, the tofu is ready

Materials required:

Dry soybeans: 350g

Water: 2100ml

Salt: 3 G

Lactone: 5g

Caution: first, the amount of internal fat should be 0.3-0.4% of soybean milk; two: the time of bean soaking, 5-6 hours in summer, 8-10 hours in spring and autumn, 10-20 hours in winter; three: the foam of soybean milk should be removed; four: the best is to make the bean thinner, the higher the tofu is, the higher the water consumption is, the more the water can be dried, the more it can be dried bean, and the ratio of the inner bean curd to the bean curd. About 0.4%, lactone ratio of tender tofu is about 0.3%; 5: just formed tofu do not move, stand and cool.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Zi Zhi Dou Fu