Homemade tofu
By VicentaLakin
Most of the tofu you eat is salt and plaster, white vinegar can replace these chemical additives, make pure tofu, I've made salt tofu, this white tofu is better than halogen tofu, there's no halogen tofu, and this tofu is completely free of chemical additives
Recipe Recommendations
- soybean 250 grams
- white vinegar 35ml
- qingshui 3000ml
Steps for Homemade tofu
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One, soybeans pick up impurities, bad beans, wash them, bathe them with water for one night, then wash them after full bubble hair
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2. Pumping soybeans into raw soy milk with a blender, with a ratio of soybeans to water of 1:5
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3. White vinegar prepared
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Four: Pour your well-boiled soybean on the gauze, squeeze it out with your hands, boil it in a filtered soybean, extract the foam from the surface, and boil it for about five minutes
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Five, boiled soy milk pours into a clean container, cools the temperature down to 80 degrees, pours vinegar a little evenly on the spoon, mixs it in one direction with a soft spoon, and when the soybean starts to glitter and separate from the water, it stays warm for about 20 minutes
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6. Prepare a filtration container with clean gauze
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And draw the tofu flowers into the gauze, and spread them out, and wrap them up
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8. Put heavy weight on it to help squeeze the water out for about 20 minutes. The time and strength of pressure tofu are determined by personal taste
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9. Tofu is done
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10, fresh tofu better be eaten as soon as possible. If you can't eat right away, put it in the fridge
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Freshly made tofu