How to make bean curd
Douhua, also known as tofu curd, is a traditional delicacy that is loved by the public. The production process is simple, but requires certain skills. This article will introduce in detail how to make bean curd and attach relevant data tables to help you easily make delicious bean curd at home.
Steps to make bean curd
1.Prepare materials: The main material for making beancurd is soybeans, supplemented by gypsum or lactone as coagulant.
2.soaked soybeans: Soak the soybeans for 6-8 hours to fully absorb water and swell.
3.Refining: Add water to the soaked soybeans and grind them into soy milk.
4.filter: Filter the soy milk with gauze to remove the bean residue.
5.Cook soy milk: Boil the filtered soy milk, taking care to prevent overflowing.
6.Point paste: Dissolve the gypsum or lactone and pour it into the soy milk, stir gently and let it stand to solidify.
7.Forming: After letting it sit for 15-20 minutes, the tofu curd will take shape.
Ratio of ingredients for making bean curd
| Material | Dosage |
|---|---|
| soybeans | 500g |
| water | 3000ml |
| Gypsum | 10 grams |
| Lactone | 3 grams |
Bean curd making schedule
| steps | time |
|---|---|
| soaked soybeans | 6-8 hours |
| Refining | 15 minutes |
| Cook soy milk | 10 minutes |
| Point paste | 5 minutes |
| Leave to form | 15-20 minutes |
Nutritional value of bean curd
Beancurd not only has a delicate taste, but is also rich in various nutrients. The following is the main nutritional ingredient list of bean curd:
| Nutritional information | Content per 100g |
|---|---|
| protein | 5 grams |
| fat | 2 grams |
| carbohydrates | 3 grams |
| Calcium | 150 mg |
| iron | 2 mg |
Common ways to eat tofu pudding
1.sweet tofu pudding: Add sugar water, honey or fruit for a sweet taste.
2.Salty Tofu Pudding: Add soy sauce, chili oil, chopped green onion and other seasonings to create a unique flavor.
3.Bean curd hotpot: Use tofu pudding as a hot pot ingredient to absorb the soup and become more delicious.
Tips
1. When making tofu curd, the temperature of soy milk should be controlled at 80-90°C. Too high or too low will affect the coagulation effect.
2. Stir gently when ordering the paste to avoid destroying the delicate taste of the bean curd.
3. The tofu pudding can be refrigerated after being prepared, but it is recommended to eat it as soon as possible to ensure the best taste.
Through the above steps and table data, I believe you have mastered the method of making bean curd. Why not try it at home and enjoy the fun of homemade bean curd!
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