How to make physalis tofu and physalis water

Overview

Making tofu with homemade physalis is the greenest tofu. During the process of making tofu, the slurry water is turned sour by the fermentation of its own lactic acid bacteria, which is physalis. The tofu made with physalis is called physalis tofu. Once you make tofu, you will retain the physalis, which can be recycled. What is physalis? It is the juice drained out after brewing white vinegar for the first time to make tofu, commonly known as slurry water. When the temperature is suitable, it becomes sour due to the action of its own lactic acid bacteria. Physalis uses its lactic acid to make tofu, avoiding chemical contamination, reducing the coldness of tofu itself, and increasing the use of beneficial bacteria. It is also called a green food. Tofu made from physalis uses the characteristics of tofu to become sour after fermentation, and uses the difference in pH value to cause protein sedimentation. This is also a traditional and commonly used method. Once the tofu is fermented, the biggest change is the production of a large amount of vitamin B12. If the human body lacks vitamin B12, it will accelerate the aging of the brain. Therefore, we should often eat fermented tofu, which is good for preventing brain aging and Alzheimer's disease. The principle of using physalis to make tofu is similar to using starter or dough to steam steamed buns. There are no additives or chemicals. It can be said that the original soup is the original food, so physalis tofu is green and environmentally friendly tofu. Real green food, healthy life! Making tofu is simple and mainly consists of soaking the beans, grinding the beans, cooking the beans, boiling the beans, and pressing them. The key to making tofu is the fermentation of the physalis. When making the physalis, keep the fermentation water from the last time and use it to order tofu next time. After I make the tofu, I weigh the soybeans and tofu every time. 250 grams of soybeans can make about 650 grams to 770 grams of tofu, which means that one pound of soybeans yields between 2.5 pounds and 3.1 pounds of tofu. The first time I made the physalis tofu, there was a little bit of physalis left. After adding the soy milk, there was a slight reaction to the soy milk. I had no choice but to blend a little white vinegar into the slurry to make the tofu. The second time I left more physalis water. This time I tried the physalis tofu very successfully. The tofu I made was very tender, fragrant and delicious. I know how to make physalis tofu. I will never eat tofu made from chemical raw materials again. It’s rotten, the original and authentic green food. After successfully making physalis tofu, I was very excited, especially when I mixed it with physalis. The moment the soy milk changed, I really felt magical and had a sense of accomplishment. Haha, I wrote down the process of making it and share it with everyone. Haha, my level is limited. It took me two days to write it before I figured it out. When making physalis tofu for the first time, you need to mix white vinegar with water to make the paste,

Tags

• snacks
• home cooking
• common dishes
• vegetarian
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• dinner
• soybeans
• white vinegar
• water

Ingredients

Steps

1. 1 Soak the soybeans overnight. The weight ratio of beans to water is 1:3. The soaked soybeans are about twice the original size. The soaking time is 6-8 hours in summer and about 12 hours in spring and winter. If the soaking time is too long, the pulp yield will be affected.

   

2. 2 The Philips food processor I use adds 2500 grams of water to the soaked soybeans (the ratio of dry beans to water is within 1:10). In order to increase the pulp yield, I grind them twice.

   

3. 3 Prepare a cloth bag for high-power soy milk. Pour the raw soy milk into the cloth bag and squeeze out the soy milk with your hands. Put the filtered soy milk in the pot. It is best to use dense gauze. If the filter is not good, it will easily stick to the bottom of the pot when cooking. If the gauze is not dense, filter it twice

   

4. 4 Boil the filtered soy milk in a pot and remove the foam on the surface. After the soy milk is boiled, continue to simmer for about five minutes until the milk is thoroughly cooked and fragrant. Be careful not to leave and watch the pot to prevent it from overflowing

   

5. 5 For the first time, use 25 grams of white vinegar and 50 grams of water, stir well and mix it into acid brine. Turn off the cooked soy milk, lower the temperature to 80 degrees, and add about 450 grams of cold water to the pot. After adding it, I always measure the temperature. It is exactly 80 degrees. Pour the white vinegar mixed with water into the pot in three to five times. At this time, use a spoon to stir slowly and lightly in the pot. Clumping together dispersed protein pellets. When the soy milk begins to form floc-like sediment and separates from the water, it is ready. After ordering, it should be kept warm for about 20 minutes

   

6. 6 If you keep the physalis, you can use a spoon to scoop out the amount of physalis you need next time. For 250 grams, you need about 500 grams of physalis. Use it as physalis for later use. Put it in a covered bottle for fermentation and store it for about 48 hours. It will become sour over time, and this sour water is the real "Physalis Water". The next time you make "Physalis Tofu", use this "Physalis Water" and add water to blend in a ratio of 1:1, and you can make "Physalis Tofu" again. If the acid value is too high, it cannot be used. Over time, bacteria will develop and produce odor. The current fermentation temperature is 3 days. The temperature in my house is relatively low. I always put it next to the heater. I use chopsticks and dip a little to taste the acidity. It is not very sour, so I order the tofu directly with the physalis. When the soy milk starts to form floc sediment and separates from the water, it is ready. Then heat it for 1 to 2 minutes. After ordering, keep it warm for about 20 minutes

   

7. 7 Prepare a container that can filter water. This is the box for the pasta sauce. Drill holes at the bottom

   

8. 8 A container that can filter water, lay it with clean gauze and cover it with gauze,

   

9. 9 Douhua: ordered bean curd,

   

10. 10 Scoop the tofu into the gauze,

    

11. 11 Lay out the tofu pudding, wrap it with gauze, and cover it with the lid a little smaller than the mold,

    

12. 12 Pressing: Use heavy objects to press the top to squeeze out the water. Press for about 20 minutes. The time and intensity of pressing the tofu are determined according to your personal taste. If you like to eat tender tofu, press it for a while less

    

13. 13 The cooked tofu has no sour taste at all. The ratio is very important. Making food by yourself saves money and is safe. A good physalis is a very sour, slightly yellow, transparent and fragrant liquid. If it is turbid, it is bad