Home-made mercuric tofu

1

Puffing beans. It takes a day and a night to make it all the way up

2

When you're done, you're ready to start making soybean milk with a juicer, not a soybean machine, with raw soybean milk

3

I need two layers of soy sauce to filter it out

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Make soybean. Make the filtered soybean for three to five minutes. Cook Yes

5

The soybean is boiled, the room will be at about 80°C, then the mercurics will be prepared, and the mercurics will be hydrated in small amounts. Open

6

Then you flush the dry bean soybean into the ester, and you mix it fast and full, and you warm it around 80°C with a cap, and you hold it for 15-20 minutes

7

You can make a pot of water in order to keep warm, and when the soy sauce comes in, you can put it in a big pot, and the little fire will evaporate in 20 minutes

8

Like this. Light the fire

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There'll be a small block in a minute

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Twenty minutes later, it's a bean flower, and now it's a very smooth tofu brain

11

Prepare a holed container below

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Pour the beans

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Cover the gauze

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It's a lot of pressure

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After success, mixed, fried, fried, cooked, fried

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i got 500 milligrams of soy milk to drink, so i have 4,000 milligrams of mercuric ester

When making tofu pudding or tofu in winter, the temperature drops rapidly. You can boil a pot of water using the method above. Immediately after pouring in the soy milk, place the container in a large pot of hot water (water bath), cover to keep warm, or steam over low heat. The key is the temperature, which should be around 80°C. Beans generally need to soak for 6-8 hours. Since it is cold in winter, extend the soaking time; adjust according to the actual situation until the beans are fully expanded. A reference ratio for soy milk and lactone is 500ml of soy milk to 1.25g of lactone; if too much lactone is used, the tofu will turn sour.