①
②
③
豆腐制作方法
How to Make Tofu
建议比例:
泡好的黄豆500克,水1000 ,石膏粉2.7
克
克
Suggested amounts of ingredients:
Soybeans having been soaked in water: 500g; water:
1000g; gypsum powder: 2.7g
3.将榨好的豆汁用纱布过滤
後
,放入锅内慢慢搅拌煮
至沸腾(约97~98℃)。
黄豆泡发,按一定比例放入水将黄豆浸泡,建议泡
1.
豆
12小时,冬季
时间:夏季6-9小时,春秋季8-
11-16小时。(附图①)
将浸泡好的黄豆带水(质量比为1:2,例:500 黄豆,
1000克水)一起用汤匙舀出,一起倒入慢磨机的输送管
口,运行榨豆汁。
克
2.
(附图②③)
将调匀待用的凝固剂慢慢倒入装有豆汁的盆中,
轻轻搅拌
5~10
圈。
並
(附图⑤)
5.
大约冷
5
分钟(温度约
74~85
℃左右,豆汁应呈现
出豆花状)。(附图⑥)
卻
6.
将过滤纱布平铺在豆腐盒里,将凝固好的豆浆倒入框中。(附图⑦)
7.
4.
克
克
豆汁立即放入另一个盆中。(附图④)
将2.7 的石膏粉加30
水调匀待用,然
将煮好的
後
8.
在上面放上
约1公斤重物压住10-30分钟,挤压多 的水份。(附图⑧⑨)
倒完豆浆 用过滤纱布包好,上面放好豆腐盒压块,
後
並
餘
④
⑤
⑥
⑦
⑨
Soak the soybeans in water at a certain soybean-water ratio. Suggested soaking
time: 6-9h in summer, 8-12h in spring and autumn, and 11-16h in winter. (See
Picture
①
Use a soup spoon to scoop out the soybeans together with water (at a ratio of 1:2,
for example: 500g soybeans and 1000g water); pour them into the feeding tube
mouth of the juicer; start the machine to extract soybean juice. (See Pictures
②& ③
Filter the finished soybean juice through the gauge, and then pour the juice into a
pot; stir it slowly and bring it to a boil (about 97-98
℃)。
Add 30g water into the 2.7g gypsum powder; mix them evenly for subsequent
use; then pour the boiled juice into another pot immediately. (See Picture
④
)
Slowly pour the evenly mixed coagulant into the juice pot; gently stir the mixture
for 5~10 circles. (See Picture
⑤
Cool it down for about 5min (at the temperature of 74-85
℃
, the soybean juice will
turn to a state like tofu pudding). (See Picture
⑥)
Spread the filtering gauge in the tofu box, and pour the coagulated soybean juice
into the box. (See Picture
⑦)
After pouring, wrap the coagulated soybean juice with the filtering gauge, and
place the tofu box and the compressing plate on it. Apply a weight of about 1kg
onto the plate, and keep the pressure for 10-30min to squeeze out excess water.
(See Pictures
⑧⑨)
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