Marinated Tofu

Name: Marinated Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g soy; 8g Bittern; Some water

by Kitchen Love Private Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

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, but its proportion is also close to human body needs, and it is easier to be absorbed by the body, and its calcium content is also very rich. It also has the effect of clearing fire, nourishing qi and protecting the liver, which is very suitable for the needs of light diet in spring. It can be described as a good health product in spring.

The tofu made by yourself is more delicious, it has a rich flavor that you can't buy, and as long as you try it by yourself, you will find that making tofu is actually not that difficult. I always think that bittern is the best. I used to go to the vegetable market behind my house to buy bittern tofu. I think the taste is already great. I came back to wash it and blanch it in boiling water, or steam it before cooking. What I did by myself is more than several times better. The cooking method of tofu should also choose a light method such as boiling, braising, and steaming, so as not to lose the original taste. The tofu made by yourself can be eaten with confidence. Open the cloth and eat it directly. Simply add some seasonings and it will be delicious. "

Ingredients

500g Soy
8g Bittern
Some Water

Marinated Tofu

1. Dried beans are picked to remove impurities and not full beans, soak them in clean water overnight to swell them until they are fully foamed. (It needs to be placed in the refrigerator in the summer) Prepare an appropriate amount of water (the filter tank of the soymilk machine is sufficient); take half a bowl of soaked soybeans into the cooking machine, and then put two-thirds of the water in the cooking machine bucket. Beaten into soy milk;

2. The beaten soy milk is filtered with cotton cloth; (the filtered bean dregs are stored in the refrigerator and can be used for steaming steamed buns, pancakes, etc.)

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

4. The bittern is boiled with 4 times of hydration, and the bittern is started when the soy milk cools to about 80-90 degrees

5. Add the brine drop by drop while stirring

6. Stop until there is bean curd

7. Spread the tofu mold with damp cotton cloth, scoop the bean curd into the mold, and wrap the bean curd with cloth

8. Put a lid on the mold, put a heavy object on top (this is more conducive to shaping the tofu), press for about 20 minutes, open the mold lid and release the mold.

9. carry out

Tips:
Love nagging:

1. The beans should be fully soaked, which is more conducive to the production of pulp;

2. When filtering soymilk, it is best to use a denser cotton cloth, the more delicate the tofu will be;

3. The longer the tofu is pressed, the lower the moisture content of the tofu, the older the so-called tofu. If you want to eat softer tofu, you can press it for a shorter time.