How to make bean curd jelly served with sauce with vinegar

It is a traditional method to use vinegar to dot bean curd jelly served with sauce. soybean milk is solidified into bean curd jelly served with sauce through acidic substances. Soybean milk, edible vinegar and other raw materials need to be prepared during the production. The key step is to control the temperature and proportion.

I. Preparation of raw materials

Sugar free soybean milk with moderate concentration is required for making vinegar bean curd jelly served with sauce. It is recommended to use freshly ground soybean milk to ensure protein content. It is better to use rice vinegar or white vinegar for edible vinegar, and avoid using dark aged vinegar that affects the color of the finished product. Also, clean containers, gauze filters, and insulation tools need to be prepared to ensure a hygienic production environment.

II. Temperature Control

soybean milk is most suitable for spot preparation when heated to 80-85 ℃. Too high temperature will lead to excessive denaturation of protein and rough taste of the finished product; If the temperature is too low, it is difficult to form uniform solidification. Food thermometer can be used for monitoring, or soybean milk can be heated to a slight boiling point and then left for 2 minutes to cool down to a suitable temperature.

III. Pointing method

Slowly pour the vinegar into the hot soybean milk in the proportion of 1% -1.5% of the soybean milk amount, and stir with a spoon in the same direction at a constant speed. In the initial stage, rapid stirring disperses the vinegar solution, and when flocculent substances appear, slow stirring is changed to help form a fine tissue. The whole process lasts about 1-2 minutes.

4. Static setting

Stop stirring immediately after the spot preparation is completed, cover and let stand for 15-20 minutes to fully form the protein network. During this period, avoid shaking the container and wrap it with a towel for insulation. The successfully solidified bean curd jelly served with sauce will separate from the edge of the container, leaving clear yellow green grout.

V. Demoulding seasoning

Use a flat spoon to gently cut along the edge of the container and scoop bean curd jelly served with sauce into a bowl. The traditional way of eating is to pair it with salty and fresh seasonings such as soy sauce, shrimp skin, and seaweed. Sweet ingredients such as sugar water and osmanthus honey can also be added according to taste. It is recommended to eat freshly to ensure the best smooth and tender taste.

Fresh raw materials should be selected for self-made vinegar bean curd jelly served with sauce, and all utensils should be strictly disinfected during the production process. Individuals with gastrointestinal sensitivity should control their single consumption and avoid consuming acidic soy products on an empty stomach. If the coagulation fails, you can reheat the soybean milk and adjust the proportion of vinegar to try again. The successfully ordered bean curd jelly served with sauce can be stored for half a day in cold storage, but the taste will gradually harden. Suggest pairing with fresh vegetables and fruits to increase dietary fiber intake and promote digestion.