As the saying goes, "BrinePointTofu, one thing replaces another", brine, scientifically known as salt brine, is the residual liquid remaining in the salt pool after seawater or lake water is used to make salt. It is a common coagulant used in northern China for making tofu. Tofu made with salt brine is strong in terms of hardness, elasticity, and toughness.

Method for Making Brine Tofu

IngredientsPreparation

Soybeans3000g, 1 bowl of brine.

Steps

1. First, wash the prepared soybeans and soak them in water overnight.

2. After soaking for a day, grind the beans into a paste and cook in a large pot.

3.Bean pasteAfter boiling, turn off the heat and let it cool for half an hour.

4. Add brine.Pour a few drops of brine into a spoon with bean paste, and slowly rotate the spoon in the pot. After a few minutes, replace the spoon, and continue until you feel that the spoon cannot move the bean paste in the pot, which takes about half an hour.After adding the brine, cover the pot and let it stand for half an hour.

5. Prepare a sieve and a cloth, pour in theTofu pudding, cover it with a cloth, and drain the water.You can also put slightly heavier things on top, like a small plate.

6. After 20 minutes, the brine tofu is made this way.

Method for Making Brine Tofu

1. Soak the soybeans in water, and after they soften, grind them into bean paste, and then filter outBean dregsand cook.

2. At this time, the protein in the soybeans, which is surrounded by water, moves and forms a "colloid".3. To make the colloid solution into tofu, you must add brine.4. Brine can be made with salt brine or gypsum. Salt brine mainly contains magnesium chloride, and gypsum contains calcium sulfate. They can quickly gather the dispersed protein particles into a mass, forming white and fluffy tofu.

5. After squeezing out the water, the tofu is formed.

Tofu and tofu pudding are condensed bean protein.

Principle of Making Brine Tofu1. The principle of making brine tofu is that the tofu ingredients, soybeans, contain a large amount of protein. After soaking in water, grinding, removing dregs, and heating, the protein becomes a colloid (a mixture between a solution and a suspension or emulsion).

The purpose of making tofu is to make the protein condense and separate water.

2. Salt brine is a water solution of crystalline magnesium chloride, which is an electrolyte solution. It can neutralize the electric charge adsorbed on the surface of colloid particles, and make the protein molecules condense to form tofu.3. In fact, brine is not necessarily only salt brine. Other materials also have the same function, such as gypsum, ester acid,

Lemon

acid, etc., can all be used to make tofu.Finally, it is worth mentioning that in recent years, there is a box-packaged tofu on the market. It is white and delicate, and its quality is significantly higher than that of tofu made by traditional methods. The reason is that its coagulant is a new chemical substance –Grapetartaric acid, which is also an example of new technology used in food processing.GrapeSugar acid ester, which is also an example of new technology used in food processing.