Homemade tofu skin
By VicentaLakin
Tofu skin contains a wealth of high-quality proteins of high nutritional value; tofu skin contains a large amount of egg phosphorus, preventing vascular sclerosis, preventing cardiovascular disease and protecting the heart; and it contains a variety of minerals, supplementing calcium, preventing osteoporosis due to calcium deficiency and promoting bone development, which is extremely beneficial for the growth of the bones of children and the elderly. A couple of days ago, when they saw a delivery on the Internet, they made soybeans, arrived in the afternoon
Recipe Recommendations
- soybean 250 grams
- water 2500ml
- Physalis 500ml
Steps for Homemade tofu skin
1
Soybeans: one night soybeans immersed, soybean water weighs 1:3, and soybean is about twice as heavy as the original soybean, 6-8 hours in the summer, or about 12 hours in the spring and winter, if the soybreath is too long
2
Plumbing: I used a Philip's machine to add soft soybeans to 2,500 grams of water (the ratio of beans and water is less than 1:10), and I did it twice in order to increase the slurry rate
3
Filters: prepare a bag of soybean soy sauce, pour it in a bag, squeeze the soybean soy milk out with your hands, filter the soybean milk in the pot, preferably the one that's a little bit more dense, filter the soybdenum, and if the soybean isn't dense, then filter it twice
4
Boiled soy sauce: filtration boils in the pot, extracts the foam from the surface, then boils the soy sauce for about five minutes, boils the smell of the soy sauce so that it doesn't leave, and looks at the pot to prevent spilling
5
The filtration soybean is boiled in the pot, the surface foam is extracted, the soybean is boiled for about five minutes, the soybean is boiled through the incense, so don't leave and watch over the pot to prevent spilling
6
Slurries: 500 grams of acid to 500 grams of water to halogen. Cooked soybean soybean, cooled to 80 degrees, added about 450 grams of cold water to the pot, then I measured the temperature, 80 degrees, slowly pouring a spoon of sour water into the pot, and then slowly and gently stir it with spoons. It brings together scattered protein pellets. When the soybeans begin to glitter and separate from the water, it's about 20 minutes to stay warm
7
Ogurt 500 g to water 500 g to halogen. Cooked soybean soybean, cooled to 80 degrees, added about 450 grams of cold water to the pot, then I measured the temperature, 80 degrees, slowly pouring a spoon of sour water into the pot, and then slowly and gently stir it with spoons. It brings together scattered protein pellets. When the soybeans begin to glitter and separate from the water, it's about 20 minutes to stay warm
8
Simulator: Buying tofu mold to clean up hot water
9
I bought a tofu mold and washed it up
10
The mold is covered in tofu
11
The mold is covered in tofu
12
Prepare a long cloth for the tofu skin
13
Prepare a long cloth for the tofu skin
14
The soybean is condensed
15
Smuggle: Slurry condensed together with hand pumped into small particles
16
It's a slurry with a flat spoon in the mold, covered with a spoon full of beans
17
Cover one layer, cover it, cover the second layer of soybean, cover it, and push it until it's run out
18
And finally, wrap it in the outermost cloth
19
The more you've got, the more you've got
20
Very thin tofu