Preparation Method of Physalis Tofu and Physalis Water
by Yingyu
Favorite
Difficulty
Easy
Time
1h
Serving
2
Homemade physalis to make tofu is the greenest tofu. Physalis tofu is the syrup produced in the process of making tofu, and it becomes sour by the fermentation of its own lactic acid bacteria. It is called "physalis". Tofu is made with physalis. It is called "physalis tofu". It can be recycled once tofu is made once and physalis is left.
What is physalis? It is the juice drained after making tofu with brewed white vinegar for the first time. It is commonly known as syrup. When the temperature is right, it becomes sour by the action of its own lactic acid bacteria. The physalis uses the lactic acid contained in it to make tofu, avoiding chemistry. The contamination of items reduces the coldness of tofu itself and increases the use of beneficial bacteria. It is also called green food.
Tofu made from physalis is the use of the characteristics of tofu that become sour after fermentation, and the difference in pH value makes the protein precipitate. This is also a traditional method. Once the tofu is fermented, the biggest change is the production of a large amount of vitamin B12. If the human body lacks vitamin B12, it will accelerate the aging of the brain. Therefore, we must often eat some fermented tofu, which is good for preventing the aging of the brain and Alzheimer's disease.
The principle of making tofu with physalis is similar to steaming steamed buns with "yinzi" or "noodle fertilizer". There are no additives and chemical substances. It can be said that "the original soup is the original food", so physalis tofu is "green tofu". Real green food, healthy life!
Making tofu is simple and mainly consists of soaking beans, refining, boiling, ordering, and squeezing.
The key to making tofu is the fermentation of physalis, the production of physalis, the changes when ordering the syrup, the last time the syrup is kept for fermentation, and the next time you can order tofu.
After I make the tofu, I weigh it every time, soy tofu, 250 grams of soybeans can make 650 grams of tofu---770 grams, which is 2.5 kilograms of soybeans to 3.1 kilograms of tofu.
The first time I made physalis tofu, the remaining physalis was a little bit. After ordering the milk, the soy milk had just a little reaction. There was no way to blend a little white vinegar to make the tofu, and the second time I left more physalis Water, this time the experiment with physalis tofu is very successful. The tofu made is very tender, fragrant and delicious. I can make physalis tofu. Don’t eat tofu made with chemical raw materials anymore. It’s the original and true green food. Oh, after making physalis tofu successfully, I am very excited, especially when I use physalis to order the milk, the moment the soy milk changes, I really feel it’s amazing and a sense of accomplishment. Write down the process of doing it and share it with everyone, oh, the level is limited, it took two days to write it, and then I tinkered with it.
When making physalis tofu for the first time, you need to mix white vinegar with water for a little bit of syrup."
What is physalis? It is the juice drained after making tofu with brewed white vinegar for the first time. It is commonly known as syrup. When the temperature is right, it becomes sour by the action of its own lactic acid bacteria. The physalis uses the lactic acid contained in it to make tofu, avoiding chemistry. The contamination of items reduces the coldness of tofu itself and increases the use of beneficial bacteria. It is also called green food.
Tofu made from physalis is the use of the characteristics of tofu that become sour after fermentation, and the difference in pH value makes the protein precipitate. This is also a traditional method. Once the tofu is fermented, the biggest change is the production of a large amount of vitamin B12. If the human body lacks vitamin B12, it will accelerate the aging of the brain. Therefore, we must often eat some fermented tofu, which is good for preventing the aging of the brain and Alzheimer's disease.
The principle of making tofu with physalis is similar to steaming steamed buns with "yinzi" or "noodle fertilizer". There are no additives and chemical substances. It can be said that "the original soup is the original food", so physalis tofu is "green tofu". Real green food, healthy life!
Making tofu is simple and mainly consists of soaking beans, refining, boiling, ordering, and squeezing.
The key to making tofu is the fermentation of physalis, the production of physalis, the changes when ordering the syrup, the last time the syrup is kept for fermentation, and the next time you can order tofu.
After I make the tofu, I weigh it every time, soy tofu, 250 grams of soybeans can make 650 grams of tofu---770 grams, which is 2.5 kilograms of soybeans to 3.1 kilograms of tofu.
The first time I made physalis tofu, the remaining physalis was a little bit. After ordering the milk, the soy milk had just a little reaction. There was no way to blend a little white vinegar to make the tofu, and the second time I left more physalis Water, this time the experiment with physalis tofu is very successful. The tofu made is very tender, fragrant and delicious. I can make physalis tofu. Don’t eat tofu made with chemical raw materials anymore. It’s the original and true green food. Oh, after making physalis tofu successfully, I am very excited, especially when I use physalis to order the milk, the moment the soy milk changes, I really feel it’s amazing and a sense of accomplishment. Write down the process of doing it and share it with everyone, oh, the level is limited, it took two days to write it, and then I tinkered with it.
When making physalis tofu for the first time, you need to mix white vinegar with water for a little bit of syrup."
