Homemade Japanese Tofu
By VicentaLakin
When it comes to to tofu, which can be said to be a regular on my table, it happens once in a few days, and there's a tofu-coloured, yellow-haired, yellow-haired tofu that's all there is, but I can't say it's real tofu, but it's like tofu, because it's made out of eggs for primary tofu, and it's called Japanese tofu, and I've been buying Japanese tofu to cook at first, and then I'll try to taste it a few times with soy milk。
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Homemade Japanese Tofu
1
First, eggs and cold soy sauce ratio 1:1。
2
Egg fluids with salt。
3
Egg fluids。
4
Add the soybean mix。
5
Filtered in a container with a red film。
6
A few holes were placed on the top of the film。
7
Put it in the pot for 20 minutes。
8
Steamed and cooled into blocks。
9
Here's some green bean curry。