Homemade tofu flowers
By VicentaLakin
In fact, for tofu, I have always had a strange bond. This was the highest prize for my mother-in-law when she was a child in foster care in a country-based grandmother. But in the countryside, in that time of scarcity, my grandmother was a tofu flower, in addition to a reward for me, and after a few years, I grew from love, desire to habit, numbness, and then fell in love with it because of its mild smell. Then, when I went to school, I went back to the county, and every summer, my mother used to give me tofu flowers, but I couldn't taste them, and gradually I didn't really like them. And then when my grandmother passed away in high school, I started looking for tofu flowers, and I didn't know why, a tofu vendor who used to take the burden to sell them rarely appeared on the streets ... And then, working, every time she saw them, she wanted to eat them, but was worried about hygiene... ..for this reason, the tofu flowers were hidden in my head, missing them, thinking about the past ... .. Yesterday, when I had a chat with my mother, I told me that the tofu flowers that used to be made by the grandfather were wonderful, smooth and smooth, and said that the mother began to think, she was old and always missed the past ... so I bought the lint on the Internet, even though Mom said that it was made of halo salt, but for me who had tofu experience, I would try it with it and then use the halo salt. The material and practice were not difficult, and a search of the online approach took place, taking into account its own situation and beginning to do so. I didn't think it was the first time that it worked. It was so smooth. Tell Mom I'd make tofu。
Recipe Recommendations
- soybean 300 grams
- visfatin 3.5 grams
- qingshui
Steps for Homemade tofu flowers
1
Get all the material ready。
2
The soybeans are washed clean and the molded soybeans are selected to be immersed in fresh water。
3
It's about five hours to soybeans, full of bubbles and smooth surfaces。
4
Water again washes clean and soybeans。
5
Start grinding the soybean, putting the soybean in the soybean machine, adding a proper amount of water, and grinding it into a soybean paste。
6
Pour the soybean slag in the tarp and squeeze it out with your hands。
7
We'll use the filter to filter the soy sauce。
8
The soybean is starting to boil, and the soybean is boiled with a fire, which must be constantly mixed during the cooking process in order to prevent viscos。
9
When boiled, it shuts down and hangs around 80 degrees。
10
the internal resin is dissolved with 30 ml of aqueous water。
11
It's starting to get tofu. Pick out the soy skin that's floating on it。
12
It's a quick mix with a fat edge, and it's like a cake paste, and it's got to be even with a spoon coming up from the bottom of the pan。
13
Cover the pan and suffocate for about 15 minutes。
14
In 15 minutes, white and green, smooth tofu flowers are ready。
15
Nice and smooth. It's good to be healthy. Mom likes it and the kids like it。Homemade tofu flowers Make Tips
Because this is the first time fish is making tofu pudding, he doesn't have much experience, but he is very serious. After referring to online practices and my own operations, the summary:
1. Grind soy milk must be filtered, because although many soymilk makers have a filter, it is inevitable that some very delicate and delicate bean dregs will flow into the soy milk when pouring soy milk. The tofu flowers mixed with bean dregs taste rough.
2. Boil the ground soy milk as soon as possible to prevent the tofu flowers from losing the aroma of the beans after the protein is lost.
3. When adding grease, be sure to stir while adding, and the speed should be fast and uniform.
4, online said that the temperature of the tofu flower should be controlled at about 80-90 degrees, I do not have a thermometer, so by personal feeling, when the surface of the cooked soy milk condensed a thin layer of soy milk skin can begin to pour into the inner fat.
5, online said that the proportion of water is generally 1:7 or 8, fish cup is 300ml, I thought this is a very easy thing, but really sorry, because it is the first time to do, a little busy, a careless, forgot to pour 7 cups or 8 cups, so will change the water volume to 2200ml, next time must remember the proportion.
6. Don't put too much inner fat. If you put too much tofu, it will have a sour feeling.
7. In addition, the reason why the bean dregs of the ground soybean milk are poured into the cloth is because there will be a lot of soybean milk in the bean dregs, which can be squeezed out with the cloth, that is, the dregs can be separated without waste.
8. When cooking soy milk, stir while cooking to prevent the bottom from being burnt. During the cooking process, the floating foam should be skimmed off. If there is any floating foam that has not been skimmed off, it will be clearly and clearly seen that the floating foam once existed after condensation. Tracks, just like mine, because a small amount of floating foam has not been cleared, which affects the appearance of the finished product. Also, soy milk must be cooked completely.
1. Grind soy milk must be filtered, because although many soymilk makers have a filter, it is inevitable that some very delicate and delicate bean dregs will flow into the soy milk when pouring soy milk. The tofu flowers mixed with bean dregs taste rough.
2. Boil the ground soy milk as soon as possible to prevent the tofu flowers from losing the aroma of the beans after the protein is lost.
3. When adding grease, be sure to stir while adding, and the speed should be fast and uniform.
4, online said that the temperature of the tofu flower should be controlled at about 80-90 degrees, I do not have a thermometer, so by personal feeling, when the surface of the cooked soy milk condensed a thin layer of soy milk skin can begin to pour into the inner fat.
5, online said that the proportion of water is generally 1:7 or 8, fish cup is 300ml, I thought this is a very easy thing, but really sorry, because it is the first time to do, a little busy, a careless, forgot to pour 7 cups or 8 cups, so will change the water volume to 2200ml, next time must remember the proportion.
6. Don't put too much inner fat. If you put too much tofu, it will have a sour feeling.
7. In addition, the reason why the bean dregs of the ground soybean milk are poured into the cloth is because there will be a lot of soybean milk in the bean dregs, which can be squeezed out with the cloth, that is, the dregs can be separated without waste.
8. When cooking soy milk, stir while cooking to prevent the bottom from being burnt. During the cooking process, the floating foam should be skimmed off. If there is any floating foam that has not been skimmed off, it will be clearly and clearly seen that the floating foam once existed after condensation. Tracks, just like mine, because a small amount of floating foam has not been cleared, which affects the appearance of the finished product. Also, soy milk must be cooked completely.