Deep-fried tofu puff

Fried tofu puff is a very common traditional food in daily diet. It is mainly made of tofu. After being fried at high temperature, the taste becomes very good and it is rich in nutritional value. Regular consumption can supplement the protein needed by the body. It can also play a role in preventing diseases. The method is also very simple and you can easily make it at home.

How to make fried tofu puff?

Preparation method

Homemade recipe

Oil choice: Frying oil is mainly soybean oil, rapeseed oil and peanut oil.

Making deep-fried dough:

practice

Grind 8.5 to 9 kilograms of pulp from one kilogram of dry beans. Mix the second and third pulps together and cook them. Do not boil them. Stop heating and serve when the temperature reaches between 85 and 90 degrees.

Tofu Pudding

Then mix the first batch of raw slurry (the raw slurry is relatively thick) with the slurry out of the pot, rinse it evenly and then rinse it with a coagulant;

After the brain has been cooked for about 15 minutes, put it on the frame and press it down about halfway. The water content of the fried tofu is between that of tofu and dried tofu.

The water content of fried tofu is between tofu and dried tofu.

Method 2

1. The concentration of soy milk is the same as that of making dried tofu. After filtering the slurry, add cold water when the slurry temperature drops to about 80℃. When it drops to 70℃, add the brain;

White tofu

2. For every 100 kg of soy milk, add 10 kg of cold water and 100 g of soda and add brine to it; or do not add soda to the soy milk, but add 15 kg of cold water for every 100 kg of soy milk and add brine to it;

3. Add the brine slowly and stir the pulp slowly. The brain should be tender and the brain should be cooked for a little longer;

4. After the beans are dotted, put them into the mold for pressing. The surface of the pressed dough should be bright and free of pits. One pound of dry beans can produce about two pounds of dough.

The frying method uses a two-step process:

1. The first stage of deep-frying tofu puffs is to use a lower oil temperature to fry them. Put them into the pan when the oil is warm.

The internal moisture vaporizes and expands, and the surface

Tofu puff

Slow water loss makes the tofu expand slowly;

2. The second stage is the high-temperature shaping stage. Its purpose is to make the dough fully expand on the basis of the initial expansion. The oil temperature is generally controlled between 160 and 180 degrees. After frying, take it out.

Note after frying:

1. If the water content of the tofu is too low, or the tofu is stirred too much during frying, or the surface of the tofu is not smooth, or the frying time is too long at the oil temperature, it is easy to cause the tofu to soak up the oil;

2. The oil temperature must be controlled well. If the oil temperature is too high, it will be difficult to bubble, causing "bubbling", which is very unsafe.

Industrial practices

Tofu puff

Adding soy milk: The soy milk used to make tofu can be a little lighter, and it is appropriate to make 10 kg of soy milk for every kilogram of soybeans. To promote the foaming of tofu puffs, add 10% cold water to the cooked paste. When making soy milk, the temperature should be controlled at around 85℃. The coagulant should be 27% brine, diluted to 10% with water before use. The method of making soy milk is the same as that of dried tofu.

Swelling: time 5 to 10 minutes, method is the same as other soy products.

Turning the泔 or removing the泔: The method of turning the泔 is the same as that of turning the泔 with dried tofu, but you must insert the board into the bottom of the tofu pudding jar and turn it twice and enough to make the tofu pudding turn over thoroughly. Only by dotting and bending the tofu flower enough can the tofu be fully soaked and fully expanded. The process of removing the swill means that after the brine stops being added into the soy milk, the copper spoon should continue to stir left and right to make the tofu pudding continue to turn up and down, until a large amount of swill is discharged and the tofu pudding sinks completely. This process is commonly known as "Tai". The tofu puffs made by the "Taigan" process are more thoroughly and fully fermented than those made by the "Banigan" method, but the quality is slightly lower.

Suck out the swill: The method is the same as that of sucking out dried tofu, that is, to suck out the yellow pulpy water on the surface of the tofu pudding.