Homemade Tofu Pudding(Douhua）
Douhua, also known as tofu pudding or tofu brain, is a traditional Chinese food made from coagulated soy milk. It is a famous and characteristic snack in China, often sold in the morning. Depending on regional preferences, it can be savory in northern China and sweet in southern regions. Certain areas, such as Sichuan, also enjoy it with a spicy and sour flavor.
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Douhua is a distinctive Chinese delicacy enjoyed with variations from savory in the south to sweet in the north. It boasts high nutritional value, a silky-smooth texture, and a delicious taste that helps quench thirst and nourish dryness. It's particularly suitable for breakfast. While the recipe for douhua is straightforward and its preparation simple, there are a few key points to consider:
1.About Douhua:
Douhua, as a traditional Chinese snack, is characterized by its smooth and aromatic texture. Its main ingredient is soybeans, which go through processes such as soaking, grinding, cooking, and solidifying to create. Douhua itself has a mild taste, but its versatility in preparation methods provides a rich variety of flavor experiences.
2.The difference between different coagulants used in douhua:
①Glucose acid lactone (GDL): Douhua made with GDL typically has a higher yield and a tender texture. It is known for its delicate taste, making it particularly delicious when served cold or in salads.
②Gypsum (calcium sulfate): Douhua made with gypsum tends to have a slight bitter taste and a firmer texture. It is commonly used in soups or savory dishes.
③Brine (salt solution): Douhua made with brine tends to be firmer in texture. It is commonly used in tofu production, contributing to the firmness, elasticity, and resilience of the tofu formed.
3.Homemade Douhua Recipe:
①Soak 150g of dried soybeans for at least 12 hours.Blend soaked soybeans with 1200g of water using a blender until smooth.Strain the soy milk and bring it to a boil, simmering for about 6-10 minutes, then turn off the heat.Dissolve 3g of glucono delta-lactone in a small amount of warm water. When the soy milk cools to around 80 degrees Celsius, pour the GDL solution into the soy milk without stirring.Cover and let it sit undisturbed for about 15-20 minutes until set.
②Using gypsum (calcium sulfate):Soak 400g of dried soybeans for 4-6 hours.Blend the soaked soybeans and cook them until boiling.Prepare the gypsum solution (use 15 grams of gypsum per pound of soybeans, dissolved in clear water).When the temperature of the cooked soy milk drops to around 85 degrees Celsius, add the gypsum solution and let it sit undisturbed for 10-20 minutes to coagulate.
③Using brine (salt solution):Soak the soybeans and blend them after soaking, then boil them. Prepare the brine (6 grams of brine with four times the cool water).
4.Ways to enjoy douhua:
①Cut douhua into pieces, boil it in hot water, then season with salt, black pepper, and sugar to taste.
②Cook douhua with other ingredients such as douhua chicken or douhua beef. These dishes typically involve cooking douhua together with other ingredients to achieve specific textures and flavors.
③Douhua can also be used to make desserts, such as red bean douhua. This dessert typically uses douhua as a base and combines it with red beans, sweet red sugar syrup, and other sweet ingredients to create a delicious and sweet flavor.
5.Where to buy coagulants:
Generally, the coagulants needed to make douhua can be purchased at Asian markets or on Amazon. You can choose a coagulant based on your preferences and needs.
How about trying a simplified version of douhua today? Learning this will definitely give you a delicious and quick breakfast option. The method I'm sharing today is really simple, so for those who like it, let's learn it together right away!
INGREDIENTS
MAIN INGREDIENTS
- 150g of dried soybeans
ACCESSORIES
- 3g of glucono delta-lactone
SEASONINGS
- 30 milliliters of warm water
- 1200 milliliters of water
- 10g of brown sugar
DIRECTIONS
STEP 1
Soak 150 grams of soybeans overnight. Prepare a small packet of glucono delta-lactone (3 grams) and 1200 milliliters of water.
STEP 2
Put the soaked soybeans into a food processor and add 1200 milliliters of water. Select the "vegetable" or "juice" setting to blend.
STEP 3
Ignore the foam on the surface for now. Prepare a bowl and secure a cheesecloth with a clip, then pour the soy milk through the cheesecloth to strain it.
STEP 4
Pour all the soy milk into the cheesecloth bag and squeeze out the soy milk. You can filter it twice if needed.
STEP 5
Pour the soy milk into a non-stick pan and bring it to a boil over medium heat. Maintain a boiling state for about 6-10 minutes.
Tip:
While boiling the soy milk, stir constantly to prevent it from overflowing or sticking to the bottom of the pan. Boil until you can smell the soy fragrance.
STEP 6
Prepare 30 milliliters of warm water. Mix one packet of glucono delta-lactone into the water and stir until dissolved. Pour this mixture into the rice cooker and set it aside.
STEP 7
After turning off the heat, let the soy milk cool for about one minute until it reaches around 80 degrees Celsius. Pour the soy milk into the rice cooker containing the glucono delta-lactone mixture.
Tip:
If the temperature of the soy milk when mixed with glucono delta-lactone is too high, or if the glucono delta-lactone solution is too diluted, it may result in a slightly sour taste in the douhua.
STEP 8
No need to stir. Set the rice cooker to the "keep warm" setting and let it sit for 20 minutes.
STEP 9
Serve on a plate, add 10 grams of brown sugar, and it's ready to eat.
Tip:
You can adjust the ingredients according to your taste preferences.
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