Don't Worry about Making Tofu Yourself-homemade Tofu
1.
Get all the materials ready.
2.
Wash the soybeans and pick out the moldy soybeans, soak them in clear water.
3.
Soak for about 5 hours, soak until all the soybeans are bulging, full of soaking, and the surface is smooth and smooth.
4.
Rinse the clothes again with water to clean the soaked soybeans.
5.
Begin to grind the soy milk, put the soaked soybeans into the soy milk machine, add an appropriate amount of water, and grind into a soy milk paste.
6.
Pour the bean dregs after grinding the soy milk into the leaching cloth, and squeeze out the soy milk by hand.
7.
Then filter the soy milk with a strainer.
8.
The soy milk is beginning to be boiled. Bring the soy milk to a boil over a high fire. Stir constantly during the cooking process to prevent the bottom from sticking.
9.
After boiling, turn off the heat and let it dry to about 80 degrees.
10.
I started ordering tofu. Pick out the soy milk skin floating on top of the soy milk.
11.
Add the internal fat dissolved in 30ml of warm water, and stir quickly while adding the internal fat. The mixing method is like mixing cake batter. Use a spoon to scoop up from the bottom of the pot, and it must be even.
12.
Cover the pot and let it sit for about 15 minutes.
13.
After 15 minutes, the soy milk will condense into tofu flowers. Crush the tofu flowers with a spoon, the more crushed the better.
14.
I started to press tofu. I didn't buy a special tool for pressing tofu, so I used a steaming rack for steaming buns and an eight-inch cake mold. The cake mold was removed from the bottom and placed on the steaming rack.
15.
Spread the gauze cloth.
16.
Pour in the crushed tofu.
17.
Cover with fine gauze and cover the bottom of the cake mold.
18.
Finally, put a pan filled with water and press for 1 hour.
19.
The warm tofu is out.
20.
The tofu made by myself is delicate, cut into pieces, and boiled any way it will taste fragrant.
21.
The first time I did it, the experience was not enough. Please give me your advice.
Tips:
1. The solidified tofu flower must be crushed, and the more crushed the better, because the more crushed, the more water will be produced.
2. Be sure to find a heavy object of the same size as the cake mold, because the pressure will force out the water and make the condensed soy protein stick. The greater the pressure, the harder the finished tofu will be.
