White vinegar and tofu
Ingredients: soybean,water,rice vinegar
Recipe Recommendations
- soybean 1 kg
- water 6 pounds
- rice vinegar a big spoonful
Steps for White vinegar and tofu
1
Practice: Soak soybeans in water overnight and beat them into soy milk with a soymilk maker.
2
Filter off the bean dregs, and then pour the soy milk into the pan.
3
Bring to the boil over high heat.
4
Turn down the heat and cook for 10 minutes, use a spoon to stir frequently, without burning the ground. Watch the heat cool to about 80 degrees,[that is, 5-6 minutes] and then add white vinegar.
5
Pour rice vinegar into a large spoon.
6
Slowly pour into the pan and gently stir with a spoon. Don't move when you find it suitable for separation of bean dregs. Let the tofu settle for a while, and then scoop out who is on top. If you want to eat tofu pudding, you don't have to press heavy objects. Just pour it into a large bowl and pour the juice.
7
This is pouring tofu into a prepared container [I use a Zheng drawer in an electric rice cooker with a layer of drawer cloth on it.
8
Cover the drawer with cloth.
9
Put heavy weights on top of it.
10
It was opened in 10 minutes and I had tofu for lunch.