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怎样自制新鲜豆腐?

How To Make Tofu (with just soymilk, lemon and water!) | DIY

Hi guys, today I’m gonna show you
大家好 今天我想给大家
how to make your own fresh tofu!
展示下如何自制新鲜豆腐!
Fresh tofu is so different from store-bought.
自制新鲜豆腐完全不同于店里买的
The taste is so much nicer, cleaner, milder.
口味更好 更清爽 更柔和
And the texture is just..well, you have to try it!
口感十分……好吧 你一定要试试
To start you’re going to need a batch of soy milk.
首先你要准备一些豆浆
Click on this video to learn how to make it.
点击这个视频学习如何制作豆浆
It’s just soybeans and water…and it’s easy, I promise.
实际上就是大豆和水…… 我保证很简单
You’re also going to need a coagulant.
还需要一种凝固剂
This is just something that will curdle the soymilk.
凝固剂是一种能让豆浆凝结的物质
Mine is just made with a half cup of water
我的凝固剂是用半杯水
mixed with a tablespoon and a half of fresh lemon juice.
加上一勺半新鲜柠檬汁混合而成的
And that’s all the ingredients!
这就是所有配料!
So take your soymilk and heat it up to 160 degrees farenheit.
然后把豆浆加热到160℉
That’s about 71 degrees celsius.
大约是71℃
If you don’t have a thermometer, that’s ok too.
如果你没有温度计 那也没关系
Just heat it up to boiling,
只需要把豆浆煮沸
then turn off the heat and let it cool for about 3 minutes.
然后关火 冷却大约3分钟
Just make sure to stir it constantly
因为锅底容易结皮
as soymilk tends to form a skin on the bottom
还容易溢锅
and is prone to bubbling over.
所以一定要不断搅拌
Once it’s hot enough, take it away from the heat
当达到足够温度 离火
and stir in half your coagulant liquid.
边搅拌边倒入一半的凝固液
Stir it in really well with a wooden spoon or spatula for a few seconds.
用木勺或抹刀搅拌充分搅拌几秒钟
Now, place your spoon straight down,
现在 把勺子放直
stopping the spinning motion of the milk.
让豆浆停止转动
Pour in the rest of your coagulant.
把剩下的凝固剂倒进去
This time stirring the gentle back and forth motion.
这次前后轻轻地移动勺子
You can also use a figure eight motion.
划8字也行
The thing is to be gentle but thorough
这里要注意 要慢慢的搅拌
in incorporating all the lemon juice mixture.
但要让柠檬汁和豆浆充份地混合
You’ll find that the soymilk will start to form these lumps.
你会发现豆浆开始凝结成这些小块
Once you’re getting quite a few lumps like this,
当你看豆浆凝结出不少块状
cover the pot and let it sit for 10 to 15 minutes.
盖上锅盖 让它静置10到15分钟
In the meantime, prepare a colander, a sieve over a bowl
与此同时 准备一个过滤器 筛子底下放个碗
or be like me and improvise with the steamer pot.
或者像我一样 用蒸锅临时代替
Just line it with a few layers of cheesecloth
里面放几层薄纱布
or use a clean, lint-free muslin cloth.
或用一个干净不起毛的棉布垫里面就行
As you can see, now the soymilk has curdled quite a bit.
可以看到 现在豆浆凝结了不少
Lots of floaty white bits and the liquid is kind of yellowish
液体是黄色的 里面浮着很多白色小块
but it’s clear and no longer milky looking.
但很清澈 不再是乳白色
If yours is milky looking,then you gotta
如果你的还是乳白色 你就要
add a little bit more lemon juice. And stir it.
再加入一些柠檬汁 然后搅拌
Just ignore the fact that it kinda looks like brains.
请忽略这个看起来像脑髓这件事
Now you can scoop up the brains..
现在你可以挖出脑髓了……
er..I mean the soybean curds into your prepared cheesecloth.
我是说把豆腐花放到事先准备好的纱布上
Just make sure you have something underneath to catch the liquid.
下面一定要放个容器来接液体
I got lazy and just started to pour th e whole thing in.
我比较懒 一开始就全部都倒进去了
If you do like me,
如果你也要像我一样
please be careful as it can overflow if there’s not enough drainage.
一定要小心 如果水不能及时排出会溢出来
Once the curds are in, gather up the sides of the cloth,
豆腐花都倒进去以后 把纱布收口
move around a little bit,so more the water can drain,
转几圈 能排出更多水
then twist up and squeeze the excess water out.
然后拧一拧挤出多余水分
The curds and liquid may still be quite hot so be careful
豆花和水可能还很热所以要小心
and don’t burn yourself!
不要烫到!
Once we’ve squeezed out all we have patience for, undo the twist
当我们耗尽所有耐心后 解开纱布
and kind of rewrap the cloth
重新包起来
so that the curds are formed into a rectangle shape.
包成长方形
Pull the cloth in quite tightly, so it will hold its shape.
包紧一些 让它能保持这个形状
Then we can place something on the top
然后我们可以在上面放一些东西
and weight it down to force more water out.
放上重物可以挤出更多水
Finally, take off the weights, gently unwrap and there’s your tofu.
最后 拿下重物 慢慢打开纱布 你的豆腐就完成了
The final step is to place the tofu in some fresh cold water.
最后一步是把豆腐放入新鲜的冷水中
The colder the better.
越凉越好
This helps the tofu firm up even more.
这样可以让豆腐更结实
Now you can use this right away!
现在你可以马上尝一下!
It’s so much better than store bought tofu in taste texture
它的口感比商店里买的豆腐好多了
and you know exactly what went in it!
并且你知道是用什么做的!
This recipe is pretty small
这个食谱的量很小
but you can multiply this recipe to make larger batches.
但你可以按食谱量倍数增加做更大量
In the next videos, I’ll show you what I did with this batch of tofu
下一期视频 我将向你们展示我用这些豆腐做的菜
and what I did with the soy milk pulp.
以及如何处豆渣
Thank you so much for watching this video.
非常感谢大家收看本期视频
Please give it a thumbs up if you liked it
如果你喜欢 请帮忙点赞
and let me know if you try the recipe.
如果你尝试了这个食谱 请告诉我
Don’t forget to subsribe if you haven’t already
如果你还没订阅 别忘了订阅
for new easy vegan recipes every friday.
每周五更新简单的素食食谱
Bye for now!
现在再见了!
YOUTUBE DESCRIPTION Make your own tofu at home with only soymilk, fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff and super easy to make. And don’t worry, it doesn’t taste like lemons at all. You don’t need anything special other than cheesecloth. Store bought soymilk usually contains a bunch of additives so you won’t want to use that for this recipe. Use homemade soymilk or brands that only contain soybeans, water and maybe salt. Soymilk is really easy to make too. Just check out this video: https://www.youtube.com/watch?v=wDdzSr7RqC8 You may have heard some rumours about soy, but this legume been consumed in China for centuries! Soy is one of the “5 Sacred Grains” and is one of the most healthful sources of complete protein. Just try to get non-GMO, organic soy. DIY TOFU RECIPE Printable recipe coming soon. Makes about one 8.5oz block (250g) INGREDIENTS 5 cups plain soymilk (One batch of this recipe: https://www.youtube.com/watch?v=wDdzSr7RqC8) [1180ml] 1/2 cup water [118ml] 1 1/2 tablespoons [22ml] DIRECTIONS Combine the water and lemon juice. Separately, heat the soymilk to 160F (71C) in a large pot. Be sure to stir constantly to keep the soymilk from burning on the bottom. If you don’t have a thermometer, you can bring it just to a boil, then remove from heat and stir for 2-3 minutes to cool. Remove the soymilk from heat and stir half of the lemon mixture into the soymilk for 1 or 2 minutes with a wooden spoon or spatula. Stand the spoon or spatula straight down into the milk to cause the spinning motion of the milk to stop. Add the rest of the lemon mixture and stir the spatula in a back and forth motion or a figure eight motion. The intent is to mix the lemon juice coagulant in thoroughly but gently. After a minute or two, the soymilk should start to separate and curds will begin to form. Stop stirring and cover the pot with a lid. Let sit for 10 to 15 minutes. Afterwards, the soymilk will have completely separated into bits of soybean curd and liquid. The Liquid should be rather clear and yellowish. If it is still milky looking, it has not completely curdled. In that case, add a few drops of lemon juice and stir them in well. Prepare a colander or seive lined with a few layers of cheesecloth over a bowl, or use a steamer pot. Ladle the soy curds into the cheesecloth. Pull up the sides of the cloth to allow most of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze out more water. Untwist the cloth and re-wrap the curds so that it forms a loaf shape. With the curds securely wrapped in the cheesecloth, place a a couple pounds of weight on top. You want to press the curds evenly to force the water out. A cutting board with a few books on top would work well. Alternatively, use a tofu press device. Let sit for 30 minutes to an hour. Carefully unwrap the tofu and place in a bowl of very cold water. This will help the tofu firm up further. Now it’s ready to use! Otherwise, store it in water, in the fridge, for 1 to 2 weeks.
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视频概述

你喜欢吃豆腐吗?只需要豆浆、柠檬和水就能在家做出新鲜的豆腐!和我一起来尝试一下吧!

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一叶知秋

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视频来源

https://www.youtube.com/watch?v=IdGwL5dFgCQ

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