Homemade halogenated tofu
By VicentaLakin
Tofu is rich in proteins, and tofu proteins are full proteins, not only containing the eight amino acids necessary for humans, but also in proportions close to human needs and of high nutritional value; they have the effect of reducing blood resin, protecting vascular cells and preventing cardiovascular diseases. In addition, tofu is good for post-disease management, diet, and fine skin. Tofu is a common food for the old and the old, but it's almost impossible to buy it on the outside of the market, and it's sour and sour, and I rarely buy it, and sometimes I miss it, so I have to make it myself. Do it
Recipe Recommendations
- Ingredients: appropriate amount
- dried soybeans 200 grams
- Excipients: appropriate amount
- qingshui
- seasonings appropriate amount
- Marinated tofu king 1 Pack
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Homemade halogenated tofu
1
I'm using five times the above amount of 2,000 grams of dried soybeans for seven to eight hours
2
I usually go to bed at night and wake up the next morning to make tofu. It's soybeans. They're full. Based on the amount of dry soybeans you're using this time, you have to measure the amount of water you have to use for soybean milk in advance。
3
The soybeans can be turned into soybean on an electric high-power soy machine, so you can hit them a little more and break them as much as you can
4
I used to do soybeans three times in three, three times filtered, filtered in a basket of bamboo with a little gauze, filtered as much as I could
5
After the soy milk is filtered, it can be boiled as soon as possible, before the soybean is boiled, it can be boiled with a spoon of fresh water on the bottom of the pan, it can be boiled with a big fire, the soybean cannot leave the soybean, it has to leave the soybean foam clean, it has to pass away a few times, and it can also mix it as often as possible, so that the soybean is evenly warm, it is seen that the foam is starting to come up again. The little fire lets the soy sauce boil for five minutes, the uncooked soy sauce smells, it has to be boiled, it smells good, you can smell the soy sauce when you're standing next to the pot, and you have to cool it for a while
6
Halogen tofu: Dissolve halogen with a glass of half a measure of water (approximately 150 ml) When the soybean soybean is boiled, the dissolved halogen water is poured around the soybean soybean when the soybean is vortexed with a spoon, and then, five minutes later, the soybean brain is halogenated with a spoon。
7
AS FOR TOFU TOFU GRINDERS, I DON'T PERSONALLY THINK THEY'RE USED EVERY DAY. THEY CAN BE USED AS READY-MADE DIYS. THEY'RE USED IN THIS STORAGE BOX. THEY CAN BE USED AS TOFU. IT'S EASY FOR EVERYONE TO PICK UP STUFF. THE SIMULATORS WERE PURCHASED IN SUCH A WAY THAT THEY LOOKED LIKE TOFU, BUT, CONSIDERING THAT EVERY MEAL WAS MADE IN THE SAME WAY, THERE WAS NO ROOM FOR THEM。
8
A box of the same size filled with water pressure for an hour, perfect demography
9
Split tofu into small pieces on average and spread a little bit of salt on the surface
10
I didn't film the process of making meat and tofu... cutting meat and mushrooms into the proper amount of salt, sauce and pepper. I can't do it alone
11
Dig a little bit in the middle of the little tofu and then boil the meat in it.
12
Pumps into tofu. This place is easier to decompose than tofu, and it's hard to tell。
13
The tofu is sour, the fire can turn up, because the tofu is sour
14
If you don't want to blow up that old, you'll get out of the fire
15
IT'S STANDARD FRIED TOFU. IT LOOKS GOLDEN. IT'S TEMPTING. THE NEW ONES CAN MAKE SOME GARLIC AND VINEGAR AND EAT THE SAUERKRAUT
16
It's common practice for me to put a hot pot in a hot pot before it's ready to go, and then put in another one of the greasy onions. The height of tofu is 15 minutes for a little fire stew, and the garlic seed is smoothed in front of the fire, and a proper amount of starch is made out of the pot, and some celery ends are served。Homemade halogenated tofu Make Tips
Watch the soy milk closely while cooking to make sure it doesn't burn; otherwise, the resulting tofu will have a scorched smell and all your efforts will be wasted. If you want tender tofu, don't press it for too long; if you want firm tofu, press it longer.