Chinese Wolfberry Tofu in Brine

Name: Chinese Wolfberry Tofu in Brine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g soy; 50g Wolfberry; 5g Bittern; Some Shimizu

by Love braised pork

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have been making tofu for two years. The tofu made by myself is not only delicious, but also assured. From the selection of the material to the production, I take care of myself. Only myself in the world is so concerned about my own diet, so I try to make everything by myself. Do it yourself, you enjoy the deliciousness and the process of making it. Today, I tried to make a colorful tofu with wolfberry juice for the first time. The color of the final product was not very yellow, but the taste was good and the nutrition was richer. If you are interested, you can try it.
I used to make tofu at a frantic pace, because the cup of the cooking machine was too small, and a pound of soybeans had to be divided into 10 or 20 times to make soy milk. Now with the wall breaker, a 2 liter cup can satisfy me. I have a wish to make tofu. I made a pound of soybeans four times, and it was about to be beaten very delicately, which is very good. "

Ingredients

500g Soy
50g Wolfberry
5g Bittern
Some Shimizu

Chinese Wolfberry Tofu in Brine

1. Pick 500 grams of soybeans, wash away impurities, and soak in cold water overnight

2. Divide the soaked soybeans into four portions, add 1,300 ml of water to each portion and put it into the bowl of the wall breaker.

3. Use the grain file to polish once

4. Then pour the beaten soy milk into a cotton bag to filter the bean dregs. The steamer I use has a drawer in the pot and a cotton pocket on the drawer.

5. When making soy milk for the last time, add 50 grams of wolfberry soaked in warm water for 20 minutes, crush it and filter out the bean dregs.

6. Soy milk boil on low heat and continue to cook for 10 minutes, then turn off the heat

7. When the soy milk is dried to 85 degrees, you can order the bittern

8. The bittern and water are blended in a proportion of 8% and placed in a mineral water bottle. When ordering tofu, add a little bittern and stir up and down with a spoon, and add it slowly.

9. Stop adding salt and brine until you see that the soy milk is thick and flocculent, and let it stand for 20 minutes with a lid.

10. Spread a damp cotton cloth on the tofu mold, and then use a spoon to scoop the bean curd into the mold.

11. After covering the bean curd with cotton cloth, cover the lid of the bean curd mold, press a heavy object on it, and leave it for about 1 hour.

12. Finally, pour the tofu out of the mold, then remove the cotton cloth, and then you can cut into pieces for cooking, or cut into small pieces while hot and eaten.

Tips:
1 When adding salt and brine, be sure to add a little bit and stir, see the changes in soy milk before adding, don't worry.
2Soak the unfinished tofu in cold water and put it in the refrigerator.