How to make tofu curd for breakfast
As one of the representatives of traditional Chinese breakfast, tofu pudding has once again become a hot topic on the Internet in recent years. Whether it is the dispute between north and south about salty and sweet foods, or the trend of healthy eating, tofu nao occupies an important position. This article will give you a detailed introduction to the production method of tofu nao based on hot topics in the past 10 days, and provide structured data for reference.
1. Analysis of the popularity of tofu brain
According to the data of the entire network in the past 10 days, the search volume and discussion of tofu nao-related topics have shown an upward trend, mainly focusing on the following aspects:
| keywords | Search volume (10,000) | focus of discussion |
|---|---|---|
| How to make tofu noodle | 28.5 | Homemade methods |
| Sweet and salty tofu curd | 35.2 | Differences in taste between North and South |
| Healthy tofu curd | 18.7 | Low sugar and low salt formula |
| Instant Tofu Pudding | 12.3 | Convenient way to make |
2. Traditional preparation method of tofu curd
To make tofu puffs, you need to prepare the following materials and tools:
| Material | Dosage | Remarks |
|---|---|---|
| soybeans | 200g | Fresh and full |
| water | 2000ml | Filtered water is better |
| Glucolactone | 3 grams | coagulant |
| Tools | Soybean milk machine, filter cloth, thermal insulation container |
3. Detailed production steps
1.soaked soybeans: Wash the soybeans and soak them for 6-8 hours, which can be shortened to 4 hours in summer.
2.Grind soy milk: Grind soy milk according to the ratio of soybeans to water 1:10. It is recommended to grind it in stages.
3.Filter soy milk: Use fine gauze to filter to ensure the soy milk is fine and residue-free.
4.Cook soy milk: Bring to a boil over low heat and continue cooking for 5 minutes to remove the beany smell.
5.Add coagulant: When the soy milk cools down to about 85℃, add the dissolved glucolactone.
6.Insulation and solidification: Pour into an insulated container and let sit for 15-20 minutes to take shape.
4. Popular innovative formulas
According to recent hot discussions on the Internet, the following innovative formulas have received widespread praise:
| Recipe name | Main features | popularity index |
|---|---|---|
| Low calorie tofu curd | Use sugar substitute and low salt soy sauce | ★★★★☆ |
| Colorful tofu curd | Added fruit and vegetable juice for natural coloring | ★★★☆☆ |
| Instant tofu powder | Quick in 3 minutes | ★★★★★ |
5. Frequently Asked Questions
Q: Why doesn’t the tofu noodle take shape?
A: It may be due to improper temperature control or coagulant ratio problem. It is recommended to use a thermometer to ensure that the coagulant is added to the soy milk at 85-90°C.
Q: How to preserve the prepared tofu?
A: It is recommended to cook it and eat it now. If you need to store it, please refrigerate it for no more than 24 hours and reheat it before eating.
6. Comparison of flavor differences between north and south
| area | main ingredients | Taste characteristics |
|---|---|---|
| north | Soy sauce, coriander, chili oil | Strong salty aroma |
| South | Sugar water, red beans, osmanthus | Sweet and delicate |
| innovative | Fruit, nuts, chocolate | Combination of Chinese and Western |
Conclusion
As a national breakfast, tofu brain not only carries traditional culture, but also constantly introduces new ones. Through the structured data and detailed steps in this article, I believe you can easily make delicious tofu puffs. Whether it's traditional flavors or innovative ways to eat it, it can add a heart-warming choice to your breakfast.
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