手工豆腐 石磨豆漿【不用鹽滷石膏】享受100％無添加的天然豆香 Handmade Tofu [No Need for Salt or Gypsum] Enjoy 100% natural bean flavor

 

　

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毛豆的豆莢成熟，豆粒由翠綠變為金黃，質感不再柔嫩，就是黃豆。黃豆累積了更豐厚的植物蛋白質，含有幫助孩子大腦發育的卵磷脂、多種礦物質及維生素。整粒黃豆不容易消化，最好磨豆漿飲用。即使購買豆漿很方便，肥丁還是喜歡自己磨製豆漿，用新鮮豆漿製作豆腐，只用檸檬汁和白米醋作凝固劑，不使用鹽滷及石膏。自己做的豆腐黃豆味濃郁，檸檬汁和白米醋的酸味在轉化蛋白質時會自然消失，所以豆腐不會有酸味的唷 ~

材料 （ 木箱 18 x 8 x 8 cm )  

• 有機黃豆 Organic Soy Beans  270 g
• 浸泡用的清水 Water for Soaking Soy Beans   900 ml

• 攪打豆漿的清水 Water for Blending  1600 ml
• 後加煮豆漿的清水 Water for Boiling  560 ml

檸檬白醋液

• 鮮榨檸檬汁 Lemon Juice 40 ml
• 白米醋 Rice Vinegar   1 大匙
• 清水 Water  170 ml

白醋液

• 白米醋 Rice Vinegar   1 大匙
• 清水 Water  1 大匙

豆漿 • 做法

1. 黃豆搓揉洗淨，用清水浸泡至發脹，夏天只需浸泡 3 ~ 4 小時。倒掉泡過的水，挑走泡不開或蟲蛀的壞豆，用攪拌機分 2 次打成豆漿，攪打次數視乎攪拌機的馬力與容量

2. 把豆漿注入大鍋裡，加入 560 ml 清水，持續攪拌，大火煮沸，豆漿會產生大量泡沫，小心溢滿，調至小火，再煮 10 分鐘，泡沫漸漸消退，豆漿沸騰，關火。把棉布袋放在濾網上，注入豆漿，扭緊口袋，隔除豆渣，雙手擠出豆漿

豆腐 • 做法

1. 混合檸檬汁、白米醋及清水，拌勻。待豆漿降溫至 45ºC，一邊攪拌豆漿一邊倒入檸檬白醋液，拌勻後切記不要再攪拌，靜置 15 分鐘讓蛋白質凝結成豆花

2. 倒入白醋液，不用攪拌，加速豆漿的蛋白質分離，蛋白質凝固成絮狀沉底，把整鍋豆花加熱至75～80ºC。

3. 將棉布鋪在模具上，底下預備大盤承接濾出來的水分。把豆花狀的凝結物舀進模具中，盡量不攪散豆花，用棉布包起，放一塊平面物體，輕輕壓勻，擠出多餘水分，靜置 15 ~ 30 分鐘

4. 把整個豆腐模放進冰水裡，靜待 15 分鐘，將棉布打開，小心取出豆腐放入另一個已裝開水的容器內，即可食用。未即吃可用淡鹽水浸泡，放進冰箱可保存 2 ~ 3 天

【豆漿】小叮嚀

• 煮豆漿適合用較深的不鏽鋼鍋子，不容易殘留異味，又容易清洗。
• 豆渣、豆漿一起煮熟再過濾，豆漿更濃郁
• 未煮熟的大豆含有皂毒素，對人體有害。剛沸騰的豆漿其實是未熟透的，必須以小火再煮沸 10分鐘，待泡沫消去後，才算完成

【豆腐】小叮嚀

• 黃豆泡水可讓大豆吸收水分鬆軟組織，打磨時更容易釋出蛋白質和豆香，容易吸收消化
• 泡豆時間須視乎氣溫調整： 夏天：3 ~ 4 小時 冬天：7 ~ 8 小時
• 如豆漿無法凝結，可能是豆水比例不對、凝固時間不對、或溫度不對。如果成品有鬆散可試再提高溫度，或直接拿去蒸～
• 檸檬汁的凝固力跟品種有關，肥丁用美國進口的黃檸檬，如用其他品種，分量可能需要調整
• 豆腐的軟硬度視乎壓力重量和擠壓時間
• 一般豆腐木箱只有正方形，因為體積太大，豆腐做太多我吃不完。所以肥丁用蜂蜜蛋糕的木箱，烘培店有售，蓋子自製。底部有洞的塑膠盒或免洗便當盒，都可以做豆腐模。用尖銳的東西刺穿塑膠盒底部，製造排水口，剪去盒蓋圍邊。在網勺上鋪棉布也可以，缺點是外觀不美，壓力不均，豆腐容易鬆散

豆渣的食譜

豆渣意式餅乾 https://www.beanpanda.com/6790

素豆渣香鬆 https://www.beanpanda.com/47611

豆渣芝麻麵包 https://www.beanpanda.com/6430

https://youtu.be/J2H6tG3UMhk[:en]https://youtu.be/AP34nd0JKSI

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When the pods of edamame mature, the green beans turn into golden yellow beans. The texture is no longer tender, and they become soybeans. Soybeans accumulate richer plant protein, contain phospholipids that help children’s brain development, various minerals, and vitamins. Whole soybeans are not easy to digest, and it is best to grind them into soy milk and drink them. Even though buying soy milk is convenient.

I still likes to grind soy milk herself and use fresh soy milk to make tofu. Only lemon juice and white rice vinegar are used as coagulants, without salt or gypsum. Homemade tofu has a rich soybean flavor, and the acidity of lemon juice and white rice vinegar naturally disappears during the protein conversion process. Therefore, there is no sour taste in the tofu.

Ingredients （ Box 18 x 8 x 8 cm )  

• 270 g Organic Soy Beans
• 900 ml Water for Soaking Soy Beans

• 1600 ml Water for Blending
• 560 ml Water for Boiling

Lemon Vinegar Liquid

• 40 ml Lemon Juice
• 1 tbsp Chinese Rice Vinegar
• 170 ml Water

Vinegar 

• 1 tbsp Chinese Rice Vinegar
• 1 tbsp Water

Soy Milk • Recipe

1.

1. Rub and wash the soybeans, soak them in water until they swell. In summer, soaking for 3-4 hours is sufficient. Drain the soaked water, pick out the bad beans that do not open or have insect damage, and blend the soybeans twice in a blender until smooth. The number of blends depends on the blender’s horsepower and capacity.

2. Pour the soy milk into a large pot, add 560 ml of water, stir continuously, and bring to a boil over high heat. The soy milk will produce a lot of foam, be careful not to overflow. Adjust to low heat and simmer for another 10 minutes until the foam gradually subsides and the soy milk boils. Turn off the heat. Place a cotton cloth bag on a strainer, pour the soy milk into the bag, twist the bag tightly, and squeeze out the soy milk while removing the bean dregs.

Tofu • Recipe

1. Mix lemon juice, white rice vinegar, and water together and stir well. When the soy milk cools to 45ºC, pour the lemon vinegar mixture into the soy milk while stirring. After mixing well, do not stir again and let it stand for 15 minutes until the protein coagulates into tofu curds.

2. Pour the white vinegar mixture without stirring to accelerate the separation of the protein in the soy milk. The protein will solidify into a lumpy bottom. Heat the entire pot of tofu curds to 75~80ºC.

3. Place a cotton cloth on the mold, prepare a large plate to catch the filtrate. Scoop the tofu curds into the mold, try not to disperse the curds, wrap them in the cotton cloth, put a flat object on top, gently press and squeeze out excess water, then let it stand for 15-30 minutes

4. Put the entire tofu mold in ice water and set aside for 15 minutes. Open the cotton cloth carefully, remove the tofu, and place it in another container filled with boiling water for consumption. If not eaten immediately, soak it in lightly salted water and store it in the refrigerator for 2-3 days

Soy Milk Tips

• When making soy milk, it is best to use a deeper stainless steel pot. It is less likely to retain odors and is easy to clean.
• Cook the soybean dregs and soy milk together and then filter them to make the soy milk richer.
• Raw soybeans contain saponin, which is harmful to the human body. Just-boiled soy milk is actually not fully cooked and must be boiled again on low heat for 10 minutes until the foam disappears before it is considered done.

Tofu Tips

• Soaking soybeans in water allows them to absorb moisture and soften tissue, making it easier to release protein and soybean flavor during grinding, and easier to absorb and digest. The soaking time should be adjusted according to the temperature: Summer: 4-6 hours; Winter: 7-9 hours.
•  If the soy milk cannot coagulate, it may be due to insufficient lemon juice, incorrect coagulation time, or incorrect temperature.
• The coagulation strength of lemon juice depends on the variety. Fat Ting uses yellow lemons imported from the United States. If using other varieties, adjust the amount accordingly.
• The firmness of tofu depends on the pressure weight and the squeezing time.
• Most tofu boxes are square-shaped, but they are too large in volume, and I cannot eat too much tofu. Therefore, I uses honey cake wooden boxes, which are sold in baking shops, and the lid is homemade.
• Plastic boxes with holes at the bottom or disposable lunch boxes can also be used as tofu molds. When making them yourself, use something sharp to pierce the bottom of the plastic box to create a drainage hole, and cut off the edges of the box cover.
• Cotton cloth can also be used on a wire strainer, but the disadvantage is that the appearance is not beautiful, the pressure is uneven, and the tofu is easily loose.

More Recipe for Soy Bean Dregs

Soy Beans Dregs Biscotti https://www.beanpanda.com/6790

Vegan Soy Bean Floss  https://www.beanpanda.com/47611

Soy Beans Dregs Sesame Bread https://www.beanpanda.com/6430[:]