1. Soybeans soaked overnight in advance
2. Soak the wolfberry soft in warm water
3. Put the soybeans in the juice machine to squeeze the soybeans according to the ratio of 1:1 beans to water.
4. One hole produces pulp, one hole produces bean dregs
5. This is squeezed wolfberry soy milk
6. Prepare some bittern, use 10 grams of bittern and melt it with 40 grams of warm water
7. Pour the squeezed soy milk into the pot, because the ratio of beans to water was 1:1 before, and the best ratio of tofu is between 1:5 and 1:8, so I added about 2000ML. Shimizu
8. Wait for the soy milk to boil and continue to cook for about 10 minutes
9. After turning off the heat, wait for the temperature to drop to about 85 degrees
10. Start with some bittern, add bit by bit slowly while stirring, until you see cotton wool after it thickens, stop adding
11. Cover and let stand for 20 minutes
12. Prepare the tofu mold covered with gauze, pour the tofu flower
13. Put a heavy object on it for 1 hour
14. Time is up, open the gauze and take out the tofu
Tips:This is the first time I have used a juicer to squeeze pulp, so in order to save time, squeeze the pulp at a ratio of 1:1 between beans and water, and then add water!
