Braised tofu

Overview

It is well known that tofu has a higher protein content than soybeans, and tofu protein is a complete protein. It not only contains 8 essential amino acids for the human body, but its proportion is also close to the needs of the human body, and is easier to be absorbed by the human body. It is also rich in calcium and has the effect of clearing fire, replenishing qi and protecting the liver. It is very suitable for the need for a light diet in spring, and it can be said to be a good health product in spring. Tofu made by yourself is more delicious and has a rich flavor that cannot be bought. And once you try it yourself, you will find that making tofu is actually not that difficult. I have always felt that the marinated tofu is the most delicious. I used to go to the vegetable market behind my house to buy marinated tofu. I thought it tasted great. I would wash it and blanch it in boiling water, or steam it before cooking. What I did myself was several times better. The cooking method of tofu should also be light methods such as boiling, stewing, and steaming, so as not to lose its original taste. The tofu you make by yourself is completely safe to eat. Just open the wrapping and eat it directly. Simply add some seasoning and it will be delicious.

Tags

• private kitchen
• homemade ingredients
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• dinner
• soybeans
• salt brine
• water

Ingredients

Steps

1. 1 Remove the impurities and unsaturated beans from the dried beans and soak them in water overnight to swell them until they are completely soaked. (It needs to be placed in the refrigerator compartment in summer) Prepare an appropriate amount of water (one tank of the filter tank attached to the soy milk machine is enough); add half a bowl of soaked soybeans to the food processor, then add 2/3 of the water in the barrel of the food processor, and beat into soy milk;

   

2. 2 Filter the beaten soy milk through cotton cloth; (the filtered bean dregs can be stored in the refrigerator and can be used to steam steamed buns, pancakes, etc.)

   

3. 3 Then put it in a thicker pot and bring to a boil; after boiling, skim off the foam and cook for about 2 minutes, then turn off the heat

   

4. 4 Dissolve the salt brine with 4 times the amount of water, and wait until the soy milk cools down to about 80-90 degrees before starting the brine

   

5. 5 When ordering the brine, add the brine drop by drop while stirring

   

6. 6 Stop until there are bean curds

   

7. 7 Line the tofu mold with wet cotton cloth, scoop the tofu curd into the mold, and wrap the tofu curd well with the cloth

   

8. 8 Add a lid to the mold and place a heavy object on top (this is more conducive to shaping the tofu) and press it for about 20 minutes, then open the mold lid and demould

   

9. 9 Complete