Homemade tofu
By VicentaLakin
tofu is the most common tofu product, also known as tofu. one of the main production processes is the manufacture of soybeans into soybean soybean soybean soybean; and the other is the condensation of soybean soybean form, i.e. the condensation of the soybean in a combination of heat and condensantants into gels containing a large amount of moisture, i.e. tofu。
Recipe Recommendations
- soybean 300 grams
- visfatin 6 grams
- cold water
Steps for Homemade tofu
1
Food and tools for bean curding are prepared, soybeans bubble one night in advance (over 6-8 hours)。
2
The soybeans and the water is soybean. I usually hit the soybean twice in order to make the tofu more subtle。
3
The soy milk is filtrated, the slag is filtrated, twice。
4
The filtration of soybean fires is opened, and the process of cooking is constantly mixed in order not to make a pot, but to boil the soybean in five minutes。
5
The boiled soybean is still in place for five minutes, and when the soybean temperature is reduced to 80-90 degrees, 6 grams of lactone is turned off with 30 grams of water, poured into the soybean soybean solute, which is quickly torn。
6
Soy sauce filled with impregnant is pouring into the food table, opening the thermostats, covering the lid for 20 minutes, and it's the tofu brain that we normally eat。
7
The tofu brain fell into the mold。
8
There's a filtration basin down there, a weight on the lid for an hour, a little less pressure when you like tofu, a little longer if you like tofu, and you adjust the time to your preference。
9
Okay
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