Chapter 105 (1/2)

As the stone bear said, bean curd residue is actually a very delicious food. The most important thing is that bean curd residue is also rich in a large number of plant protein, which can effectively supplement the body's plant protein.

Protein is very important to human body. To put it bluntly, if people want to grow strong and strong, then protein is essential nutrition. In this era, whether in the old world or the new world, before the large-scale development of animal husbandry, animal protein is never enough for people.

This is also the main reason why people all over the world are far less strong than people of later generations in this era.

However, animal protein intake is not enough, you can use plant protein to replace ah! Soybean, which is rich in plant protein, has become another important way for human to supplement protein.

However, now the stone bear is not free to Hongyun how to pick up those bean dregs. Compared with bean dregs, both soybean milk and tofu are more delicious and contain more nutrients.

Stone bear put the filtered soymilk into the iron pot, then ignited and began to cook soymilk.

Boiling soybean milk is an essential step in the process of making tofu.

Everyone knows that eating too much soybeans is easy to cause abdominal distension and fart. This is because soybeans contain some harmful substances, such as trypsin inhibitor, saponin, etc. people are prone to abdominal distension and indigestion after eating, which limits the development of soybeans as staple food.

This step of boiling soybean milk is to effectively remove the harmful substances contained in soybean.

Therefore, it takes a long time to cook soybean milk, so as to destroy those harmful substances with high temperature, so as to eliminate those harmful substances. Moreover, through high temperature, the protein in soybean milk will undergo thermal denaturation to prepare for the point of milk.

As soon as the pot was boiling, the soymilk began to boil. At this time, the stone bear began to reduce the amount of fire and control the temperature of soymilk.

When cooking soybean milk, the heat should be controlled. If the heat is not controlled well, the protein in soybean milk will be destroyed. Because the harmful substances contained in soybean milk, such as saponin, will be completely destroyed at 92 ℃, but if the temperature of soybean milk exceeds 100 ℃, the protein will also be destroyed. So it is necessary to control the fire.

The small fire licked the bottom of the pan, leaving the soybean milk in the iron pan always in a state of open, and soybean milk would also produce bubbles until the foam was about to spill over the pot. The stone bear would destroy the fire in the stove.

The next step is to wait for the soymilk to cool slightly, and then start to order the soymilk.

The so-called point milk is about 80 degrees into the soymilk coagulant, finally let the soymilk coagulation process.

There is an old Chinese saying that explains the process of paste - brine and tofu, one thing comes down.

This old saying is actually based on the steps of making tofu.

In order to make the liquid soymilk solidify, coagulant must be added. In ancient China, this kind of coagulant was usually made of brine or gypsum.

There is no gypsum stone bear here, but there is plenty of brine.

Yesterday, when the stone was making a stone mill, the stone bear first asked the old wood to make a wooden box, and then went to xiaoyanshan, where there would be a lot of brine when making salt. It would be enough to scoop back a jar for bean curd.