Chinese Wolfberry Tofu
1.
Soybeans soaked a day in advance
2.
Goji berries soaked in warm water 15 minutes in advance
3.
I used a juicer to squeeze the pulp this time, and put the soybeans and water together at a ratio of 1:1 to the machine for beating.
4.
One hole produces pulp, one produces okara
5.
This is squeezed wolfberry soy milk
6.
Take a small bowl of bittern and melt it with warm water
7.
Pour the soy milk into the pot, because the best ratio of tofu is between 1:5-1:8 of beans and water, and 1:1 when squeezing the milk. Add 2000ml of water and cook together.
8.
Cook for another 10 minutes after boiling
9.
After turning off the heat, wait for the temperature to drop to 85 degrees
10.
Start with some bittern, add slowly, add while stirring until it thickens and become cottony, stop adding
11.
Add the lid and let stand for 20 minutes
12.
Prepare the tofu mold covered with gauze, pour the tofu flowers into
13.
Press a heavy object for 1 hour
14.
Open the gauze and take out the tofu
Tips:
The tofu is the same as before, because the puree machine is used to make the tofu, and the ratio of beans to water is 1:1, and then an appropriate amount of water is added during the cooking process!
