Homemade family healthy black bean curd -- black bean series 1

Homemade family healthy black bean curd -- black bean series 1

Introduction:

"Black beans are produced by my mother, while tofu is produced by Miss Xiao. One of the advantages of tofu made by herself is that it is more tasty and healthier. It won't produce a lot of water when frying. Tofu is rich in crude fiber and is a good product for weight loss ~ ~"

Production steps:

Step 1: prepare the materials and pick out the bad black beans and pods;

Step 2: wash the black beans and soak them in water for about 6 hours;

Step 3: the black beans are full and smooth;

Step 4: rinse the soaked black beans twice with clean water;

Step 5: add the black soybean milk and beat it twice, the better;

Step 6: pour the beaten black soybean milk into the asphalt cloth, wrap the extruded soybean milk water, and then filter it through the filter screen;

Step 7: start to boil the soymilk. First, boil the soybeans to the quick boiling state with high heat, stir while boiling to prevent sticking to the bottom, and then boil them to the overflow state with medium low heat (i.e. boiling state) and turn off the heat;

Step 8: cool to 85 ℃, pick out the skin floating on the surface of soybean milk with chopsticks;

Step 9: pour 35ml warm water into the cup with lactone, stir with chopsticks until dissolved;

Step 10: add lactone into black soybean milk, and stir while adding lactone solution (which can be added twice, and then added every 5 minutes);

Step 11: fill the bottom of the pot with a spoon and pull it up. Be sure to stir it evenly;

Step 12: cover the pot and keep it dry for 15-20 minutes;

Step 13: when the time is up, the black soybean milk coagulates into bean curd, and use the egg beater to smash the bean curd, the more smashed the better;

Step 14: take advantage of the time spent in boring black beans, turn the steaming rack of the electric rice cooker over the pot of the electric rice cooker;

Step 15: put on the cake mold and spread the bean curd gauze for making bean curd;

Step 16: pour the crushed bean curd in step 13 into the mold, wrap it with extra spun cloth, and put on the cake bottom;

Step 17: press a basin of water on it and demould it for 1 hour;

Step 18: the tofu is ready.

Materials required:

Dry black beans: 300g

Glucolide: 4 g

Clear water: 2400lm (for grinding soybean milk)

Warm water: 35ml (for lactone)

Precautions: 1. Add some lactones in step 10, cover the pot for 5 minutes, and then add the rest. Stir well; 2. Filter the soybean milk twice to make the tofu more delicate; 3. When pressing the tofu, the higher the pressure, the harder the tofu will be pressed out; 4. If the soybean milk boils quickly, it will overflow. Change the appearance of boiling over medium low heat for 2 to 5 minutes; 5. No problem Thermometer: turn off the heat at 85 ℃ for about 3-5 minutes, and add lactone when the surface is skinned; 6. If the soybean milk is ground by soybean milk machine, it should be put into the pot and boiled again after it is finished, so as to reach 85 ℃. Nutritional value of black bean: black bean is the black seed of glycinemax (L.) Merr, also known as black bean. It is a kind of soybean, and its skin is composed of dark vegetable and fruit pigment anthocyanins. Black beans have the characteristics of high protein and low calorie. The protein content is as high as 36% - 40%, which is equivalent to 2 times of meat, 3 times of eggs and 12 times of milk. It is rich in 18 kinds of amino acids, especially 8 kinds of acids necessary for human body, which is higher than the high protein standard stipulated by FDA. Black beans also contain 19 kinds of fat, unsaturated acid content of 80%, absorption rate of more than 95%, in addition to meet the needs of human body for fat. In addition, it also contains more calcium, phosphorus, iron and other minerals and carotene, as well as a variety of vitamins B1, B2, B12 and other nutrients needed by the human body. According to traditional Chinese medicine, black bean is a kind of food which is cheap and helpful to anti-aging, and has the special function of treating both medicine and food. "Compendium of Materia Medica" said: "beans have five colors, each for five internal organs, but black beans are water-based cold, can enter the kidney. It can control water, distension, lower Qi and wind heat, activate blood circulation and detoxify. If you often eat black beans, you can avoid all kinds of diseases. " "Black bean has many functions in entering the kidney, so it can treat water, reduce swelling and lower Qi. It can cure wind heat and promote blood circulation and detoxification. " Pharmacological research results show that black bean has the effect of nourishing yin and Qi, and is a strong tonic food. But black beans should not be eaten more. (1) Prevention of arteriosclerosis: every 100 grams of black beans can provide 371 calories, and protein accounts for 36-40%. It is a high-quality plant protein, easy to digest and absorb by human body. Oil accounts for 15%, mainly unsaturated fatty acids (oleic acid, linolenic acid), which can promote the metabolism of cholesterol in the blood. In addition, the phytosterols contained in black beans can compete with sterols in other foods for absorption, thus accelerating the excretion of sterols in feces and avoiding excessive cholesterol accumulation in the body. In the animal model, the feeding of black soybean was more helpful to improve the degree of vascular embolism in hypercholesterolemic rabbits. Recent preliminary studies have confirmed that baking black beans can reduce the concentration of triacylglycerol in human plasma by 23%. (2) anti aging and anti aging: black beans are rich in vitamin E, anthocyanin and isoflavones, which contain antioxidant energy.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: other