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做豆腐怎么点浆点浆的技巧

更新时间: 2020-10-04 00:00:00     

点浆一般用盐卤作凝固剂,1千克干黄豆需配用盐卤约10克,将盐卤溶解成25%-30%浓度的液态盐卤水30克。

点浆的方法:

把煮沸的豆浆舀出锅后稍冷,待温度降至80℃时即可点浆。点浆时用小勺将豆浆向前不断搅动,慢慢加入盐卤水。如果卤水下面如有沉淀物,其沉淀物不能加入。当豆浆粘勺后,搅动放慢加盐卤水的速度也相应放慢,直到豆浆出现玉米大小的豆腐粒时停止搅动,盖上锅盖保持约半小时就可以进行包浆工序。

关键词: 豆腐 怎么 技巧

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