Homemade tofu

By VicentaLakin

Homemade tofu
Tofu moulds have been replaced for a long time and have not been free tofu since their maintenance. It took me three or four hours to find out how hard it was for my family to make tofu. The kitchen is small, the beans have to be worn out several times and filtered too slowly with the filter of the machine, and a gauze bag has been sewn. Anyway, it took me a long time to do it, and it took me a little longer to get the final tofu pressure. It still takes experience to make tofu. Next time you do it, you'll notice。

Recipe Recommendations

  • soybean 500 grams
  • Bittern 5 grams

Steps for Homemade tofu

  • Make Homemade tofu step 0
    1
    500g dry soybean picks out bad beans to wash their hair clean
  • Make Homemade tofu step 1
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    And then I'm going to make soybean with a cuisine machine. I'm going to make a big pot of soybean
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    add 2500 g of hot water to the soy milk
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    Then we'll even out the soybean
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    I've got a bag to filter the slag. I've sewn it in two layers of gauze
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    Under the gauze, there's a little pot of soy sauce
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    Pick up the bag and filter out the soy milk
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    And then squeeze the rest of the soy milk with your hands
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    It's all the soy milk that's filtered out
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    Filtered tofu can make pasta or food
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    Light fire boils the soybean. Turn it off
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    I'll have tofu when the soy sauce cools to 80 degrees
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    It's a little bit thicker in the soy milk
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    A little tofu will be slow until there's a tofu-sized grain of corn and water of tofu
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    Guy, stop. It's half an hour. I'm not waiting that long
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    Get ready for molds. Tofu cloth washes with tofu water
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    Put some good tofu in the mold, put a little spoon on it
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    Cover the lid
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    With heavy pressure, I've been on it for about an hour
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    The tofu is done

    • Homemade tofu Make Tips

    Tips: The bittern solution is prepared at an 8% ratio. Cook the soy milk over low heat; high heat will cause it to stick to the pot. When adding the coagulant, do so slowly until curds the size of corn kernels form and whey appears; then the tofu is ready.

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