Chinese recipe: How to make bean curd?

This piece teaches you to make bean curd at home. We will shows you steps by steps of making it. The bean curd produced by this method is fragrant and tender. The key method is simple. Then we will tell you how to cook it.

bean curd

Bean curd is a yummy food that everyone eats often, and bean curd is used to make a variety of delicacies, but has anyone tried to make bean curd at home? Generally speaking, gypsum or brine is used to make bean curd, and the production process is more complicated. Therefore, most people choose to buy ready – made bean curd at the vegetable market to cook. Today, I will share a method of making bean curd. There is no need for gypsum or brine. You can make delicious bean curd by adding a little bit of common stuff at home, and the bean curd produced in this way is fragrant and tender, and the main production method is very simple.

Bean curd is the main raw material of vegetarian dishes in our country. It was unpalatable in the memory of the ancestors. After continuous transformation, it has gradually become popular with people and is known as “plant meat”. Bean curd is rich in nutrients, can prevent a variety of diseases and cancers, and is easier to become a dish; Cold salad, fried stew are good ways to eat.

Hand-made bean curd is clean, safe and very pure. Hand-made bean curd is actually very simple. Today, I used two methods to make it, one is bean curd with brine and the other is bean curd with white vinegar.

Bittern, a kind of food additive, is a commonly used coagulant for bean curd in the northern part of our country, which can condense the protein solution into a gel. Bean curd made with bittern as a coagulant has strong hardness, elasticity and toughness, and is called old bean curd, or northern bean curd or hard bean curd. The ingredients used in the bittern bean curd are: 750 grams of soybeans, 3750 ml of water, and 15 grams of bittern.

tofu bean curd

Steps for making bean curd:

Some bean curd with white vinegar, ingredients used: 750g soybeans, 3750ml water, 75ml white vinegar, 375ml diluted white vinegar water.

Step 1: Soak the soybeans in clean water for one day in advance, and let the soybeans soak to about 600g. At this time, everyone will find that there are some soybean grains that can’t be soaked. First, pick out these soybean grains and put them aside.

Step 2: Pour 1300ml of water into the bowl of soybeans, then pour the water and soybeans into the cooking machine and grind it into soy milk. Note that the soy milk should be polished a little longer, so that it will help to polish the soy milk more finely, and the resulting bean curd will be tender and delicious.

Step 3: After the soy milk is polished, you will find a lot of foam on it. Firstly, use a spoon to skim the foam on the soy milk, and then prepare a western gauze and put the soy milk on the western gauze to filter it bit by bit. After filtering twice, you will find a lot of bean curd residue on the gauze. After the bean curd residue is removed, you will get a pot of fine and fragrant soy milk.

Step 4: Pour the filtered soy milk into the pot and boil it on high heat. When the soy milk is boiled, turn it to a low fire and slowly simmer. When there are no bubbles on the surface, turn to the high heat and boil again, then turn off the heat and cool it aside.

Step 5: After the soy milk is cooled for a while, you will find a thin layer of soy skin on it. After picking it out, prepare 50ml of rice vinegar and pour it into the soy milk several times. Each time you pour the rice vinegar, use a spoon to gently stir. Once the rice vinegar is poured into the soy milk, put it aside and let it sit for about 15 minutes.

Step 6: After about 15 minutes, you will find that the soy milk slowly takes on the shape of bean curd. Pour it into a square container, cover it with a layer of gauze, and slowly press out the water and pour it out.

Step 7: After the water in the bean curd pressed almost at largely, put a heavier item on it (such as a water bottle or unopened milk). After standing for about half an hour, you will find that the bean curd is ready.

The bean curd produced in this way is exactly the same as the one bought outside, and it tastes more soy. People can try it by themselves if interested. The ingredients are easy to obtain, and there is no technical difficulty, and it can be made successfully in one time.

Chinese bean curd

Cooking tips for homemade bean curd:

  1. The ratio of soybeans to water when grinding soy milk should be 1:5. The soy milk produced by this ratio has a very strong soy flavor. If more water is added, the taste may be relatively weak;
  2. When making the bittern, use a spoon to push the soy milk into a small vortex, slowly drip the brine along the surroundings, until you see the bean curd, then reduce the frequency of pushing;
  3. The aging and tenderness of bean curd is determined by the amount of brine, the weight of the weight and the pressing time. The longer the pressing time, the firmer the taste of the bean curd;
  4. The bean curd brains from the brine are relatively large, and are firmer after pressing, with a strong bean flavor and a strong taste. The bean curd brains in the white vinegar are relatively fragmented, and the taste is loose and soft after pressing, and you can taste the sour taste. In daily home production, you can produce according to personal preference;
  1. When making soy milk, it is recommended to use a juicer or a cooking machine. This type of machine has a higher juice yield and a larger amount of soy milk. Generally, the capacity of household soy milk is limited, so you still need to make bean curd according to the required size.