How to make tofu by hand

How to make tofu by hand

Tofu is made from yellow beans, a dish originally from ancient China.
Legend has it that tofu is an ancient alchemy teacher who did it inadvertently when he was alchemy.

The practice of tofu is as follows:

1. Soak the soybeans for one night.

2. Soybean + water is put into the fruit and vegetable machine and made into soy milk.

3. vinegar-brine - prepared from salt and vinegar.
   This ratio, the formula of each family is different, but they all can be used, only the taste of tofu is different.
   You can make your own vinegar-brine.
   At present, there are manufacturers selling vinegar-brine, if you want to save trouble, you can go to the supermarket to buy and see.

4. Pour the soy milk into the cauldron. After boiling, add the vinegar-brine.
   In the boiling, using a spatula, slowly stirring, the protein solution decomposed by the soybeans will slowly condense into a gel after encountering the acid.
   A white piece of flakes will form slowly in the pot.
   Finally formed a pot of tofu.
   This is the Chinese legend "vinegar-brine Point Tofu"
   The formula of this brine and the ratio of tofu are different recipes for different tastes. You can try it yourself.
   After you have done it, put some water in the pot and let the tofu soak in the water, it more will not deteriorate.

如何手工做出豆腐

豆腐是由黄豆所做出来的,原自中国古代的一道菜肴.
传说,豆腐乃是古代的炼丹师,在炼丹的时候,无意之中所做出来的.

豆腐的做法如下 :

1)将黄豆浸泡一个晚上.

2)黄豆+水放入果菜机之中,打成豆浆.

3)调制卤水-由盐和醋所调制而成.
这个比例,各家的配方是不同的,但都能用,只是豆腐的口味不同而已,
大家可以自己调制看看.
目前有厂商在卖卤水的,想省事方便的,可以去超市买看看.

4)将豆浆倒入大锅之中,煮沸之后,加入卤水,
在煮沸之中,用着锅铲,慢慢的搅动,黄豆所分解出来的蛋白质溶液在遇到酸之后会慢慢的凝聚成胶状
一朵朵白白的片状物,就会在锅中慢慢的形成,
最后形成了一锅的豆腐.
这就是中国传说中的"卤水点豆腐"
这卤水的配方和点豆腐的比例, 是各家口味不同的秘方, 大家可自行尝试看看.
做好了之后,锅内要倒放一些清水,让豆腐泡在水中,比较不会变质.