Ingredients and methods of spring water tofu

The ingredients of spring water tofu soup are related to the taste of spring water tofu, and it is the most important step, so it is recommended that everyone should understand the ingredients needed for spring water tofu. The main ingredients of spring water tofu are salt and water. The method is to boil the soy milk and stir it constantly, then add salt to make it coagulate. The coagulated crystals are tofu. You can try the steps in the article for the specific method.

Spring Water Tofu

Ingredients

Soy milk

Excipients

Pinch of salt

Steps to make spring water tofu

1. Use your own soy milk maker to grind a pot of highly concentrated soy milk.

2. Put the ground soy milk into the pot and cook until boiling. Stir slowly and constantly with a spoon while cooking (because the soy milk is concentrated, so as to prevent it from getting sticky).

3. Prepare a container, sprinkle a small amount of salt on the bottom of the container (not for seasoning, but to make the soy milk coagulate), pour in the boiled soy milk, and the soy milk will coagulate after ten minutes or so. 4. Spring water tofu is ready

People who like sweets can eat it with sugar.

For those who like salty food, you can add hot sauce, onion, ginger, garlic, vinegar, mustard and other ingredients you like.

How to make golden spring water tofu

To make the super practical egg tofu recipe, you only need to master one key point: mix soybeans, eggs, and mineral water in the same proportion.

raw material:

500 grams of soybeans, 500 grams of mineral water, and 8 eggs.

seasoning:

50 grams of seafood soy sauce, 15 grams of salt, 10 grams of MSG, and 10 grams of white sugar.

Pre-made in advance:

1. Select round and plump high-quality soybeans and soak them for 8 hours for later use.

2. Take out the soaked soybeans and put them into the soy milk maker. Add an equal amount of mineral water and beat them into soy milk. Pour it into a bowl.

3. Add egg liquid to soybean milk and mix well. Add salt, MSG and sugar and stir evenly.

4. Pour the prepared soybean and egg mixture into a tray and steam in a steamer for 16-18 minutes until cooked.

Process of serving dishes:

1. Cut the steamed tofu into cubes.

2. Pour a little oil into the frying pan, put in 10 pieces of tofu and fry until both sides are golden brown and the skin is slightly charred.

3. After serving, pour in seafood soy sauce.

Technical key:

The best ratio of soybeans, mineral water and egg liquid is 1:1:1. If there are too many soybeans, the tofu will not be easy to solidify; if there is too much egg liquid, the bean aroma will be lighter.