Homemade salt tofu
By VicentaLakin
For the first time, tofu was tried, soybeans were soaked the first night before sleeping, and in the morning they started grinding soy sauce, halogenating water, placing it in a tofu box and then working and returning from work. The only thing that's not enough is that it's too long, it's a little old, and it'll be improved next time。
Recipe Recommendations
- soybean 200g
- Bittern 5g
Steps for Homemade salt tofu
1
The soybeans were immersed in water for 8-10 hours and water was washed clean again。
2
the soybeans are placed in a wall breaker and added to 1600 ml, and the fruit and vegetable juice is made into soy sauce。
3
Plugged soybean is put in the tarp bag and squeezed out soybean。
4
The soybean has been punched twice, and the soybean slag is fine enough to keep it for cooking or cake。
5
The small and medium fire opens the soybean soybean and is mixed with spoons in the course of the cooking in order not to make a pot。
6
In order to prevent spills, the fumigation in soy sauce should be removed in a timely manner and boiled for 5 minutes。
7
Turn off the fire, hang up to about 80 degrees, and extract the condensed bean skin from the top。
8
prepare 5g salt for halogenation with 45g hydrolytic。
9
Slurred in the direction of a clockwise and slowly into melted halo。
10
Stop stenching when soybean is formed。
11
It's 10 minutes of static condensed tofu brain。
12
And immerse the tofu cloth in tofu boxes, and sowing the tofu brain。
13
Cover the tofu。
14
Press heavy objects and suppress them for about an hour。
15
It smells good, but this time it's too long and it's getting a little old, and it'll be better next time。