The color of tofu differs depending on the type of vegetables added, and it is red, yellow, and green. For example, tofu with green juice is green. Add 70-80 ml of vegetable juice to 500 ml of soy milk. The color of the tofu is soft and does not fade after cooking for one hour. First, soaking and grinding. The soaking time of soybean changes with the season, generally 10-18 hours, so as to soak the surface of the soybean without wrinkle skin, the soybean skin is not easy to fall off, the soaked surface is free of white foam, and the cracks on the surface of the watercress are found in the beans, and the fingers are easy to lick. Broken, cross-section has been soaked without a hard heart is appropriate. The tofu production rate increased with the fineness of grinding. Generally, 500 ml of soybean milk is obtained per 50 g of soybeans. Second, mixed. The soymilk is filtered and boiled. Then the boiled soybean milk is rapidly mixed with the vegetable juice. Otherwise, the tofu color is uneven and has a rough feeling. If the juice is used after sterilization, it can extend the shelf life of the product. Third, the coagulant addition method. Vegetable juice can be used directly as a coagulant, but also need to add a small amount of 1% of the gypsum coagulant. According to the ratio of 1:9.5:1.5 of soybeans, water and vegetable juices, grind, boil and mix, add gypsum suspension in turn with the slushing method, that is, take a certain amount of slurry and gypsum suspension together into the milk, so that All pulp churn, the surface of soybean milk flocculent and gradually expanded, protein network structure gradually formed tofu brain, this time the temperature at 80 ° C, stand for 30 minutes, pressure forming. Can also add a small amount of seasoning in the vegetable juice, such as garlic, ginger, leeks, green onions, etc., to make a special flavor vegetable tofu.
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