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      老陳家豆腐腦講解豆腐腦不凝結的原因

      來源:http://www.surfaceknow.com/ 發布時間:2022-04-06 次數瀏覽:111

        現在很多人都喜歡在早上吃一碗豆腐腦,鮮美又好吃,當然也會碰到豆腐腦做的不好的情況,比如說豆腐腦不凝結,看著稀稀拉拉的。那么下面老陳家豆腐腦講解豆腐腦不凝結的原因。
        Now many people like to eat a bowl of tofu in the morning, delicious and delicious, of course, there will be a bad situation, such as bean curd does not coagulate, looking sparse. So the following Chen tofu to explain the reason why tofu does not coagulate.
        豆漿濃度值不足,做不了老豆腐。如果用豆漿機做,山泉水和黃豆的比例要控制好,黃豆和水的比例要高于1:8。
        Soya-bean milk is not thick enough to make tofu. If the soybean milk machine is used, the proportion of spring water and soybean should be well controlled, and the proportion of soybean and water should be higher than 1:8.
        粘合劑用量不對,1斤豆漿上下放5克內酯。如果放得太少,會引起一部分凝固。放多了會酸。你需要調整豆漿的用量。
        The amount of adhesive is not correct, 5 grams of lactone on 1 jin of soybean milk. If you put too little, it will cause some to solidify. Too much will sour. You need to adjust the amount of soy milk.
        內酯要用少量冷開水溶化。不要使用溫水或沸水。無需添加過多的水即可為稀釋劑提供內酯濃度值。添加一點可以去除內酯。
        The lactone should be dissolved in a little cold boiling water. Do not use warm or boiling water. Lactone concentration can be provided for the diluent without adding excessive water. Add a little bit to remove the lactones.
        點漿前一定要先把豆沙煮開,一般煮3到5分鐘。煮開后不要馬上點糊,等溫度降到80-90度。立即將豆漿從高處沖入裝有內酯的碗中(尋找更大的碗)。這樣就可以利用沖擊力使豆醬和內酯均勻融合。
        Make sure to boil the bean paste before ordering the paste, usually for 3 to 5 minutes. After boiling, it is best not to paste immediately, and it is best to wait for the temperature to drop to 80-90 degrees. Immediately rush the soy milk from a height into a bowl of lactones (look for a larger bowl). So you can use the impact force to make the soy sauce and lactone even.
        沖洗完果肉后不要搖晃。將老豆腐蓋上外蓋,使其保持一定溫度,靜置15分鐘。凝固的豆腐用勺子一碰就不容易露出來。
        Don't shake the pulp after rinsing it. Cover the tofu with the lid and leave to cool for 15 minutes. The congealed tofu does not show easily when touched with a spoon.
        在家怎么做豆腐腦?老陳家豆腐腦為您簡單介紹下:
        How to make bean curd at home? Lao Chen's bean curd will give you a brief introduction:
        制作豆漿:建議大家購買豆漿機,干黃豆浸泡3-4小時(夏季),冬天浸泡7-8小時,黃豆浸泡后放入豆漿機,并按照設備的實際使用說明進行操作,可以快速制作熱豆沙。
        Making soybean milk: it is recommended to buy soybean milk machine, dry soybean soaked for 3-4 hours (summer), winter soaked for 7-8 hours, soybeans soaked in soybean milk machine, and according to the actual use of equipment instructions to operate, you can quickly make hot bean paste.
        抹灰:用熟石膏或內酯加少量水適當煮漿(現有膠粘劑可購買,包裝上注明使用量。一般填縫石膏的使用量為3/1000豆醬量5.內酯用量為1/1000至2.放入老豆腐的容器中,趁熱放入煮好的豆漿沖進去(注意不要攪拌太多或太快,一般不用攪拌)。
        Plaster: with plaster of Paris or lactone add a small amount of water to cook pulp properly (existing adhesive can be purchased, indicating the amount of packaging. Generally, the amount of gypsum used for caulking is 3/1000 of soybean paste 5. The amount of lactone is 1/1000 to 2. Place in the tofu container and pour in the cooked soy milk while it is still hot (be careful not to stir too much or too fast, generally not stir).
        豆腐腦:糊做好后,蓋上容器,靜置5-10分鐘,就變成嫩嫩爽口的老豆腐了。
        Tofu curd: After paste, cover the container and let it sit for 5-10 minutes to become tender and refreshing tofu.
        調料:北豆腐腦會有點奇怪的味道,用熟石膏做的老豆腐有點澀??梢愿鶕约旱牧晳T調味。如果喜歡吃甜的,還可以在造紙的時候加糖。
        Seasoning: The tofu has a strange taste, and the tofu made with plaster of Paris is a bit astringent. Season as you like. If you like sweet food, you can add sugar to paper.
        所以不管是做生意還是在家自己做豆腐腦,需要對各方面的因素多加注意才對,畢竟一不小心就會讓豆腐腦出現不凝結等問題,更多內容就來這里www.surfaceknow.com咨詢了解吧。
        So whether it is business or at home to do their own tofu, need to pay more attention to the factors of all aspects of the right, after all, not careful will make tofu do not coagulate and other problems, more content to come here www.surfaceknow.com consultation to understand it.

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