Homemade tofu
By VicentaLakin
Since the last tofu flower, I've always wanted to try it again. It's nice to get up early and make soybeans at noon, for the first time, and to watch it turn from granular soybeans to white tofu. Make your own bean curd, bean venom, clean and safe。
Recipe Recommendations
- soybean 300 grams
- visfatin 3.5 grams
- qingshui
Steps for Homemade tofu
1
Get all the material ready。
2
The soybeans are washed clean and the molded soybeans are selected to be immersed in fresh water。
3
It's about five hours to soybeans, full of bubbles and smooth surfaces。
4
Water again washes clean and soybeans。
5
Start grinding the soybean, putting the soybean in the soybean machine, adding a proper amount of water, and grinding it into a soybean paste。
6
Pour the soybean slag in the tarp and squeeze it out with your hands。
7
We'll use the filter to filter the soy sauce。
8
The soybean is starting to boil, and the soybean is boiled with a fire, which must be constantly mixed during the cooking process in order to prevent viscos。
9
When boiled, it shuts down and hangs around 80 degrees。
10
It's starting to get tofu. Pick out the soy skin that's floating on it。
11
add a 30-ml corset-dissolved internal resin, while adding an impregnated cortex to it, and mix it as quickly as a cake paste, with a spoon to get it up from the bottom of the pan, so it must be even。
12
Cover the pan and suffocate for about 15 minutes。
13
In 15 minutes, the soybean is condensed into tofu, which is torn with a spoon。
14
The tofu has begun to beam, and no special tofu tools have been purchased, so it's using a steamer for a steamer and an eight-inch cake model, which removes the living bottom and puts it on the steam shelf。
15
Put on the thin gauze。
16
Falling into broken tofu。
17
Cover it with a rag and cover the bottom of the cake。
18
Finally, a bowl full of water is put on an hour。
19
Hot tofu comes out。
20
The tofu you make is fine, cut into pieces, and it smells good。
21
For the first time, experience is not enough。Homemade tofu Make Tips
1. The solidified tofu pudding must be mashed; the finer it is mashed, the better, as the finer it is broken up, the more water it releases.
2. You must find a heavy object roughly the same size as the cake mold to press it down, because pressure forces out moisture and causes the coagulated soy proteins to bind; the greater the pressure, the firmer the finished tofu will be.