The method of ordering tofu with white vinegar

White vinegar ordering tofu is a traditional method of making tofu using white vinegar as a coagulant, which is easy to operate and suitable for home production. The key steps such as the concentration of soybean milk, the amount of white vinegar and temperature control should be paid attention to during the production.

I. Boiling of soybean milk

High quality soybeans shall be used for soaking and grinding, and soybean milk shall be thoroughly boiled after filtering the soybean dregs. Raw soybean milk contains harmful substances such as saponins. Boiling it can eliminate toxicity and improve the effect of protein coagulation. continuously stir to prevent bottom sticking, and after boiling, reduce the heat to maintain a slight boiling state.

II. Lower the temperature to an appropriate temperature

The boiled soybean milk needs to be cooled to about 80 degrees. If the temperature is too high, the protein will be excessively denatured. If the temperature is too low, the coagulation effect will be affected. The appropriate temperature range is when a thermometer can be used to monitor or observe the formation of soybean skin on the surface.

III. Dilution and Preparation of White Vinegar

Dilute the edible white vinegar with water in a ratio of 1:4. Every 500ml of soybean milk requires about 5ml of raw vinegar. Excessive concentration can make tofu sour and hard, while insufficient concentration can make it difficult to fully solidify. Suggest adding slowly in stages and observing the solidification state.

Fourth, control the spotting technique

Slowly pour diluted white vinegar along the edge of the container, while gently stirring in the same direction with a spoon. Stop adding vinegar when flocculent coagulation occurs and let it stand for 15 minutes to fully form the protein network. Excessive stirring can damage the tissue structure of tofu.

V. Shaping and pressing

Pour the solidified tofu pudding into the mold covered with gauze, and gently press to discharge the excess water. Adjust the pressing time according to the taste requirements, press tender tofu for 15 minutes, and press old tofu for at least 1 hour. Soaking in cold water after molding can enhance elasticity.

When making homemade white vinegar tofu, non blended brewed white vinegar should be used to avoid using industrial vinegar containing additives. The aging degree of tofu can be changed by adjusting the concentration of soybean milk, the proportion of white vinegar and the pressing force during the point processing. Freshly made tofu is recommended to be consumed on the same day and refrigerated for no more than 3 days. Paired with calcium rich ingredients such as seaweed and shrimp skin, it can compensate for the low calcium content of white vinegar tofu. Individuals with gastrointestinal sensitivity should control their single consumption to avoid excessive acetic acid stimulation of the gastrointestinal mucosa.