How much water is added to 500g soybeans to make bean curd jelly served with sauce

To make 500g bean curd jelly served with sauce with soybeans, 2500ml to 3000ml water is usually added. The consistency of bean curd jelly served with sauce is mainly related to the soaking time of soybean, grinding fineness, coagulant dosage and other factors.

The ratio of soybean to water directly affects the texture of bean curd jelly served with sauce. In traditional craftsmanship, dried soybeans need to be soaked for more than 8 hours in advance, fully absorbed and expanded, and then ground into a slurry. The amount of water added during grinding accounts for about half of the total amount, and the remaining water is used for subsequent slurry boiling and concentration adjustment. When using lactones as coagulants, a high concentration of the slurry can result in a rough texture, while a low concentration can make it difficult to form.

In special circumstances, the water volume needs to be adjusted. If using aged soybeans or low-temperature environment for production, it is advisable to reduce the water content by 10% to enhance the solidification effect. When using a wall breaking machine for fine grinding, due to the low residue of soybean residue, it is necessary to increase the water content by 15% to avoid the finished product becoming too hard. The gypsum slurry method is sensitive to the hardness of water quality. In northern regions, it is recommended to use purified water and reduce the usage by 5%.

It is recommended to use fresh and plump soybeans when making bean curd jelly served with sauce, and change water during summer soaking to prevent deterioration. The temperature of soybean milk shall be controlled at about 85 ℃ before the milk is ignited, and it is better to keep it warm for 20 minutes after solidification for molding. People with gastrointestinal sensitivity can pair it with a small amount of ginger juice or honey to avoid excessive intake on an empty stomach.