Halogenated tofu

1. Slurred the first night of the soybeans with a shredder, about one bean and five water

2. Pour the soybean into a bucket and poach it in a pot of water

3. Put the slurry in a gauze

And then he pulls the four angles of the gauze and squeezes them in one direction, filtering out the plasma

5. When squeezed, some cold water was squeezed into the soybean slag, so many times that the largest amount of slurry could be squeezed. Squeezing the rest of the slag is edible, like making bean cakes and making pasta with flour..

6. The filtration of the slurry is cooked with fire. It must be watched, because soybean boils with a lot of foam that can easily spill. The soy sauce will be boiled for more than five minutes, or it will smell. The soybean is ready while it's hot. My soybean is made in two pots, but then a big pot, guess why?

7. The following is halogen, which must be kept at a temperature of around 80 degrees and two households with too little tofu, so that the tofu is slow or easy to grow old; the halogenated water must be even, otherwise the tofu of the tofu is old. The amount of halogenated water added to the soybean soybean soybean, a drop of soybean, and the amount of soybean mixed in one direction with a spoon is determined by the eye, and when the soybean soybean begins to bloom (i.e., a slurry of sediment), the halogenation is used to control the old and young tofu

Eight halogens with a lid still for half an hour, so that the sediment is fully reactioned.

Get ready for tofu boards, clean the gauze, tofu flowers in the gauze

10. The top was then pressed on a plate and a large stone was placed on the plate to facilitate the extraction of water. My house has a rock on it for about 30 minutes

That's the new tofu. Look at it. It's hot! Ha ha..