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Pan-fried Spiced Beancurd 老家常常会这样煎制豆腐，以前地摊很流行煎豆腐，配上沾酱。
There are 3 types of coagulant in tofu-making
1. Nigari- Magnesium Chloride - 氯化镁-盐卤，这种在日本豆腐制作用的最广泛。
2. Gypsum - Calcium Sulfate - 硫酸钙 – 石膏，国内的豆腐大都用的石膏。胆结石钙结石的病人就只能避而远之了。 不过这里的石膏可不是医院给骨折病人用的石膏，而是食用石膏。
3. Glucono Delta Lactone – GDL - 葡萄糖酸內酯，它在水中溶解後會變酸性，而凝固豆漿中的蛋白質。这个豆腐就算结石患者也不会有问题的。现在超市有较多软绵绵的豆腐，都用的是葡萄糖酸內酯制作的。不过有些软豆腐制作各添加石膏和GDL，口感比较适中。
4. Vinegar-----我用的是醋，使用原理和GDL有些相似。所以豆腐口感也稍软，醋也不敢放多，因为太酸会失去豆腐的豆香味的。每次在这里中国超市买的豆腐，都是超级酸。。。。即使先蒸过，也是酸溜溜的。用醋做的豆腐，最好事先蒸熟，这样能去掉酸味，再就是因为不是使用石膏，所以比较软身，蒸过后，比较好处理。
Equipment: box (plastic, wood or bamboo-made) with holes) I used tea leaves filter of my black tea set to make a tube-shaped tofu, and colander to make a balloon tofu.
工具的话，用塑料，木质，或是竹材料的，带小孔的筐子都可以派上用场。我连泡红茶的茶漏也使用的，或是漏勺。自己吃的，形状可以不必太讲究，当然了，若条件许可，还是可以买整套的豆腐工具，方便些，而且做出来的豆腐也比较美观。
Balloon-shaped
Tube-shaped
Here is the link provided by emmainthesky about home-made soja drinks and tofu-making. Quite interesting and convenient....and of course expensive.
Tofu-Set - Tofu selber herstellen
http://www.perfektegesundheit.de/Katalog/Sojamilch/
300克 黄豆
适量 清水
20毫升 沙拉醋
300 g Soya beans
Water
20 ml Salad vinegar extract
1. 黄豆洗干净放入一个稍深的大锅，加入6杯左右的清水。浸泡12-18小时。浸泡期间要换2-3次水。夏季就把浸泡的豆子放在冰箱里。黄豆会很明显涨大，滤掉水份后冲洗一遍。准备个2大深锅，各倒入5杯左右的水放到炉上小火加热。
Place the soya beans in a large deep pot after rinsing and fill in 3 times of the amount of water, about 6 cups. Soak for about 12-18 hours until soya beans Change the water 2-3 times during the soaking period and in summer keep them in the fridge. Soya beans should become larger after proper soaking. Drain the soy beans and rinse. Prepare 2 large deep pot, each filled with 5 cups of water. Start heating up over the low heat.
2. 泡好的黄豆分2-3次放进搅拌机内，加入适量水，没过豆子即可。搅打约3分钟。将其分倒入2个深锅。容量尽量控制在锅一半深度。中火煮滚豆浆，用漏勺拂去表面的泡沫。调低火势，用小火继续煮约15-20分钟。要边搅拌，别糊锅。煮的时候人不要离开厨房，豆浆很容易溢出的。最后你会看见奶一样的豆浆和豆渣分开了。
Blend the soaked soya beans with some water (just enough to cover the beans) until smooth, about 3 minutes. You properly need to puree them in 2-3 batches, depends on the blender. Divide the mixture evenly between the two prepared pots you previously. The mixture should not come up higher than halfway up of the pot. Adjust the heat to medium and bring the soya mixture to a boil. Turn the heat lower and continue cooking for about 10 minutes. Don’t leave your kitchen and watch the pot. Soya mixture can boils over easily any minute. Continue to cook this for about 15-20 minutes, stirring frequently. Finally the soya mixture looks kind of grainy as milk has separated from okara.
煎得香香的，配豆渣粥。。。 :lol:
3. 取个带孔木制容器（塑料或不锈钢都可以）铺上纱布。纱布要长些，翻出容器边沿。醋放入一个大盆，加入2大勺水稀释。过滤豆浆到另外一个干净的锅。然后冲入稀释醋里头。注意一定要将豆浆冲入醋里而不是稀释醋倒入豆浆里。一会儿就能看到有类似豆腐脑的凝固体了。将有凝固物豆浆倒入铺好纱布的容器内，翻上纱布包好。压上一个大碗或盖子，让其渗出些水份。重物越重，加压时间越长，豆腐口感就会越结实。
Line the plastic mold with holes, (bamboo, wood or stainless steel work too) with long cotton muslin. Place the vinegar in another large bowl and dilute with 2 tablespoons of water. Strain the soya liquid into another clean pot. Pour the strained soya liquid into the diluted vinegar. Shortly you would see the soya milk start curdling. Then pour those curds into the prepared molds. Fold the muslin over to cover. Weigh it down with a bowl or lid, so that some water can be pressed out. The heavier the weight, the longer the soya curds are pressed, the firmer tofu have you.
[ 本帖最后由 angelinatan_cn 于 2008-6-17 10:47 编辑 ] |
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发表于 2007-8-4 15:28
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