Homemade tofu flower

Homemade tofu flower

Introduction:

"In fact, I always have an indescribable complex for tofu. This is my grandmother's highest reward for being fostered in the countryside when I was a child. But in the countryside, in the era of material shortage, my grandmother not only rewarded me with bean curd, but also with bean curd. In a few years, I gradually changed from liking, longing to habit and numbness, and then I fell in love with bean curd because of its faint bean flavor. Later, I went to school and went back to the county. Every summer, my mother was still used to giving me tofu, but I couldn't get the taste of grandma's tofu. Gradually, I didn't like it very much. Later, my grandmother died when I was in high school, and I began to look for tofu flowers to eat. But I don't know why, in the past, the peddlers who used to carry the burden to sell tofu flowers seldom appeared in the street. Later, when I worked, every time I saw the tofu flowers, I always wanted to eat them, but I worried about the hygiene problems. Therefore, tofu flowers have always been hidden in my mind, Miss it, miss the past..... Yesterday, when chatting with my mother, my mother told me that the tofu flowers made by my grandfather in the past were very good, tender and smooth. Then my mother began to ponder again. When I was old, I always like to miss the past..... So I bought inner fat on the Internet. Although my mother said that my grandfather made tofu flowers with brine at that time, I still had the experience of making tofu flowers For me, I'd better try to use the internal fat first, and then use the halogen salt after finding out the experience. The materials and methods are not very difficult. I found some methods on the Internet, combined with my own situation, and started to do it. I didn't expect to succeed the first time. I told my mother that I could make tofu flowers, too. My mother was very happy. "

Production steps:

Step 1: get all the materials ready.

Step 2: wash the soybeans, select the moldy soybeans and soak them in water.

Step 3: soak for about 5 hours until all the soybeans are swollen and full, and the surface is smooth.

Step 4: wash the soybean with water again.

Step 5: start grinding soymilk, put the soaked soybeans into the soymilk machine, add appropriate amount of water, and grind them into soymilk paste.

Step 6: pour the ground soybean dregs into the asphalt cloth, and extrude the soybean milk water by hand.

Step 7: filter soybean milk with filter.

Step 8: start cooking soybean milk. Boil the soybean milk over high heat. Keep stirring during cooking to prevent sticking to the bottom.

Step 9: after boiling, turn off the heat and air to about 80 degrees.

Step 10: dissolve the inner fat in 30ml warm water for standby.

Step 11: start to order bean curd, and pick out the skin of soybean milk floating on it.

Step 12: stir quickly while adding the inner fat. The method of stirring is like stirring the cake paste. Use a spoon to scoop up from the bottom of the pot. Be sure to evenly stir.

Step 13: cover the pan and keep it dry for about 15 minutes.

Step 14: 15 minutes later, the white, tender, fragrant and smooth tofu is ready.

Step 15: tender and smooth. It's healthy and reassuring. Mother likes it and children like it very much.

Materials required:

Soybeans: 300g

Inner fat: 3.5g

Water: 2200ml (excluding water for soaking soybean)

Note: because fish is the first time to make tofu, experience is not a lot, but it is very serious drop, after reference to online practices and their own operation summary: 1, the ground soybean milk must be filtered, because many soybean milk machine although there is a filter, but in pouring soybean milk, it is difficult to avoid some very delicate bean dregs will flow into the soybean milk, mixed with bean dregs tofu flower mouth I feel rough. 2. The ground soybean milk should be boiled as soon as possible, so as to avoid the loss of protein, and the tofu flowers will lose the flavor of beans. 3. When adding the inner grease, be sure to stir while adding, and the speed should be fast and uniform. 4. It is said on the Internet that the temperature of bean curd should be controlled at about 80-90 degrees. I don't have a thermometer, so according to my personal feeling, when there is a thin layer of soybean milk skin on the surface of the cooked soybean milk, I can start to pour in the inner fat. 5. It's said on the Internet that the water ratio is generally about 1:7 or 8, and the fish cup is 300ml. I thought it was very easy, but I'm really sorry, because it's the first time to do it. I'm a bit in a hurry. I accidentally forgot whether I poured 7 or 8 cups, so I'll change the water quantity to 2200ml. Next time, I must remember the ratio. 6. Do not put more fat, put more tofu will make a sour feeling. 7. In addition, the reason why the ground soybean milk dregs are poured into the asphalt cloth is that there will be a lot of soybean milk in the soybean dregs, which can be squeezed out with the asphalt cloth to separate the dregs without waste. 8. When cooking soybean milk, you should stir while boiling to prevent the bottom from scorching. In the process of cooking, you should skim off the floating foam. If there is floating foam that has not been skimmed, you can clearly see the traces of floating foam after condensation, just like mine, because there is a small amount of floating foam that has not been skimmed, which affects the beauty of the finished product. In addition, soybean milk must be fully cooked.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original