How to make tofu with soy milk
In the past 10 days, healthy eating and DIY food have become the focus of everyone's attention among the hot topics and content on the Internet. Tofu brain, in particular, is very popular as a traditional delicacy that is rich in nutrients and has a delicate taste. Today, we will introduce in detail how to make tofu with soy milk, and attach structured data for your reference.
1. Material preparation
| Material | Dosage |
|---|---|
| soy milk | 500ml |
| Gluconolactone | 3g |
| clear water | 50ml |
2. Production steps
| steps | Operation |
|---|---|
| 1 | Heat the soy milk to about 85°C and maintain the temperature for 5 minutes. |
| 2 | Dissolve gluconolactone in 50 ml of water. |
| 3 | Pour the dissolved gluconolactone into the soy milk and stir evenly. |
| 4 | Let it sit for 15-20 minutes until the soy milk solidifies into tofu curd. |
3. Precautions
1. The temperature of soy milk must be controlled at around 85°C. Too high or too low will affect the coagulation effect.
2. The dosage of gluconolactone must be accurate. Too much or too little will cause the tofu to taste bad.
3. Do not stir or move the container during the standing process to avoid affecting solidification.
4. Frequently Asked Questions
| question | Answer |
|---|---|
| The tofu is not solidified | It may be that the soy milk is not warm enough or the amount of gluconolactone is insufficient. |
| Tofu brain tastes rough | It may be due to uneven mixing or insufficient standing time. |
| Tofu brain has a sour taste | It may be that too much gluconolactone was used or it was left for too long. |
5. Nutritional value
| Nutritional information | Content (per 100g) |
|---|---|
| protein | 5g |
| fat | 2g |
| carbohydrates | 3g |
| Calcium | 150mg |
Through the above steps and precautions, I believe everyone can easily make delicious tofu puffs. Tofu not only has a delicate taste, but is also rich in protein and calcium, making it an excellent choice for a healthy diet. Come and try it!
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