Tofu is one of the cheap foods that we can often see and eat in daily life, and it is said that it appeared during the Han Dynasty, and it is also rich in protein, amino acids and fats. Can replenish qi, help digestion, moisturize and dry, usually we eat appropriately or relatively good.
We have a lot of common tofu to eat, there are many delicacies, Sichuan has the famous mapo tofu
Mapo tofu
Mapo tofu is Sichuan cuisine, mainly spicy, is the traditional famous dish of Sichuan Province, whether in school or outside can almost eat this dish, it is said that this dish was available during the Qing Dynasty, it is also a long history, but also a good food culture. There are many ways and videos about the production of mapo tofu on the Internet, netizens who like to eat can learn on their own, and here is no text to explain the practice of gourmet mapo tofu.
stinky tofu
Stinky tofu made of tofu is one of the snacks with Chinese characteristics, and the main production areas are Changsha and Nanjing, which are mostly loved by many people. There is a "smell of smell and eat incense" in the production method of the south and the north of the production of each have their own advantages, it is said that stinky tofu appeared during the Ming Dynasty, but the edible method of stinky tofu is fried, fried food we still need to control the amount of daily use, although things are fragrant, but we want to be healthy.
Moldy tofu
Many people may have seen moldy tofu, there are many kinds of colors (red, white), mold tofu belongs to the class of curd milk, through mold to make traditional cuisine, rich in amino acid minerals, with appetizing effect, the production method is quite simple, southern China eaters mostly, whether it is flavor characteristics or nutritional value are unique, friends who have not tried can personally taste it.
Tofu production process is not difficult, we can also make it at home, prepare beans, before making tofu, we must put water to soak the beans, prepare the refiner, filter, induction cooker, magnesium chloride, and other tools
Refining
The ratio of beans to water can be added to the soybean milk machine in a ratio of 1 to 3 points to grind, and the okara after the first filter can continue to add water to grind again, and then filter, effectively use the beans, and maximize the benefits.
filtration
We must be careful when filtering, do not pour okara into the soy milk, affect the quality of the tofu, filter many times, and then put the soy milk into the induction cooker to heat for 5 minutes
Order tofu
Soy milk boiled for 5 minutes after adding 3 percent of magnesium chloride (the amount of magnesium chloride is a percentage of the weight of beans, magnesium chloride needs to add the right amount of tap water), while adding while stirring, we can see the tofu flower on the picture, very beautiful tofu flower is done
Press the tofu
If you want to make chunky tofu, you can filter out the water of the slurry tofu
Finished product after pressing
After filtering the filter cloth, wrap it with a filter cloth, press it with a heavy thing to form it, and then cut it with a knife after the end, forming a lump of tofu.
(The above content is my practice and opinion)