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豆腐卜是怎样做的
更新时间: 2020-10-26 00:00:00  

1、一斤干豆子磨9斤豆浆,把第二遍浆和第三遍浆混合一起煮,最好用蒸汽煮,不会烧糊豆浆;

2、每100斤豆浆加入凉水10斤,苏打1两,再点卤水,制坯凝固温度70到75度;

3、点好卤后上模压榨成型,然后用标准栅格进行分割;

4、选好油,可以用粽油,大豆油,菜籽油,按2比1比1的比例混合,还可加入适量山茶油;

5、首先用较低的油温分批入锅,油温要掌握在120度左右,使坯子内部的水分气化膨胀,表面缓慢失水,使豆腐坯徐徐膨胀,然后是高温定型,油温一般控制在160度到180度之间,在初膨胀的基础上,使豆腐坯充分膨胀起泡;

6、炸好后捞出控油,冷却即可。

关键词: 豆腐 怎样

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