Tofu was called "Li Qi" in ancient times. From ancient times to the present, tofu has been made by soaking soybeans in water, grinding them into soy milk, boiling them, and then ordering them with gypsum or brine.
I accidentally saw on the Internet that you could order tofu with white vinegar, which was environmentally friendly and healthy, so I tried it myself. The finished tofu was a little rough and tasted a little sour, but it had a strong bean flavor, which was okay. It's the first time I tried it, but there are shortcomings that need to be improved in the future.
Making tofu with white vinegar
By SophiaSauer
Recipe Recommendations
- soybean 100 grams
- water 600 grams
Steps for Making tofu with white vinegar
1
Prepare white vinegar, cake mold, bottom plate of floating cake mold, and flour sieve.
2
Soak the soybeans for more than 5 hours, and beat them with water at a ratio of 1:6 to make soy milk
3
Cook the soy milk, slowly add white vinegar, and stir while dripping until it looks like in the picture
4
Use clean gauze to squeeze out soy milk
5
Lay it flat in a flour sieve, and place the flour sieve in the cake mold.
6
Fold the gauze exposed to the mold neatly and just wrap it around the bean dregs. Put the bottom mold base on it, and add a heavy object to flatten it into a block. After leaking water, it will become tofu.
7
Look at the dish I made with home-made tofu-"preserved egg mixed with tofu"Making tofu with white vinegar Make Tips
1. The flour sieve in my house is slightly smaller than the mold and can be put in the cake mold. The flour sieve is not as high as the cake mold, so that water can be squeezed out in the final step. Some people also make their own tofu boxes out of wood, with eyes at the bottom for easy leakage, and a lid on the top for easy squeezing of water. 2. If you want to eat tender tofu, press it less or weigh it lighter. 3. When ordering white vinegar, be sure to add it slowly and see that it is almost done.