Preparation method of sour milk tofu and sour milk water

自制酸漿做豆腐是非常健康的豆腐了，酸漿豆腐是做豆腐過程中，盛出來的漿水，由自身的乳酸菌發酵作用而變酸即為“酸漿”，用酸漿點制的豆腐叫做“酸漿豆腐”，做一次豆腐留一次酸漿，可以循環使用。

It is very healthy to make tofu with self-made yoghurt. Yoghurt tofu is the pulp water that becomes sour by its own lactic acid bacteria fermentation. The tofu made with yoghurt is called "yoghurt tofu". Make tofu once and leave yoghurt once, which can be recycled.

何謂酸漿，就是初次用釀造白醋制作豆腐后瀝出的汁水，俗稱漿水；溫度適宜的情況下，由自身的乳酸菌作用而變酸，酸漿利用其含的乳酸來制作豆腐，規避了化學物品的污染，減少了豆腐本身的寒涼性，又增加了有益菌的用途，又稱為綠色食品。

What is sour pulp? It is the juice drained after making tofu with brewed white vinegar for the first time, commonly known as pulp water; When the temperature is appropriate, it turns sour by the action of its own lactic acid bacteria. The sour pulp uses its lactic acid to make tofu, which avoids the pollution of chemicals, reduces the coolness of tofu itself, and increases the use of beneficial bacteria. It is also called green food.

酸漿制豆腐是利用豆腐發酵以后變酸的特點，利用PH值的不同使得蛋白質發生沉降，這也是傳統常用的方法，這豆腐一經發酵之后，變化是產生出了大量的維生素Ｂ12，而人體要是缺少了維生素B12，就會加速大腦的老化。所以，我們要經常吃一些經過發酵的豆腐，這樣對預防大腦的老化和老年性癡呆癥是有好處的。

Making tofu with sour pulp takes advantage of the characteristics that tofu turns sour after fermentation, and the difference of pH value makes the protein settle, which is also a traditional and commonly used method. Once the tofu is fermented, it produces a large amount of vitamin B12, and if the human body lacks vitamin B12, it will accelerate the aging of the brain. Therefore, we should often eat some fermented tofu, which is good for preventing brain aging and Alzheimer's disease.

用酸漿做豆腐的原理類同于用“引子”或“面肥”來蒸饅頭，沒有任何添加劑和化學物質，真的健康食品、健康生活！

The principle of making tofu with sour milk is similar to steaming steamed bread with "Introduction" or "flour fertilizer". There are no additives and chemicals. It is really healthy food and healthy life!

做豆腐簡單主要就是泡豆、磨漿，煮漿，點漿、壓榨這幾個程序。

Making tofu is simple, mainly including soaking beans, grinding pulp, boiling pulp, ordering pulp and pressing.

做豆腐的關鍵就是酸漿的發酵了，酸漿的制作，點漿時候的變化，將上次的漿水保留發酵，下次用來點豆腐即可。

The key to making tofu is the fermentation of sour pulp. The production of sour pulp and the change of the time of ordering the pulp. Keep the last pulp water for fermentation and order tofu next time.

以上就是今天帶給大家的知識，老陳家石磨豆腐腦專注行業多年，為用戶不斷的提供有價值的內容，更多內容請繼續關注我們：http://www.lincetecnologia.com

The above is the knowledge brought to you today. Lao Chenjia stone grinding tofu brain has focused on the industry for many years and continuously provides users with valuable content. Please continue to pay attention to us for more content: http://www.lincetecnologia.com