Home-made Bean Curd

Name: Home-made Bean Curd
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g soy; 1 kg water; 2g Internal fat powder

by 83 hours

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Tofu flower is said to be a creature, it is said that southerners only eat sweet, and northerners only eat salty. Southerners can’t understand how to eat salted bean curd? Northerners say, what the hell is sweet tofu flower? Because of the problem of salty and sweetness, there have even been many rants on the Internet. In fact, at this time, as a Wuhan native in the center of the motherland, he would have a face of disdain: if you like sweet, you can eat sweet bean curd, and if you like salty, you can eat salted bean curd. What’s controversial. Coquettish! ! ! As long as it is a bowl of high-quality bean curd. . . However, in terms of high quality, I think there should be no production that can compare to our own DIY products, right? Protect the original flavor of the ingredients. Such a good thing, how can you compare it to a takeaway?

Ingredients

Home-made Bean Curd

1. Wash the soybeans, soak them overnight in advance, and remove them for later use

2. Pour into the soymilk machine, add about 1000g of filtered water, close the lid of the soymilk machine, and press the soymilk button

3. When the soybean milk maker is finished, filter out the bean dregs with gauze or a strainer (filter twice), and pour the pure soybean milk into the soup pot

4. Skim off the surface foam, put it on the stove and boil until it boils and turn off the heat. Remove the soy coat on the surface and let the soy milk dry to about 85 degrees

5. Add a teaspoon of clean water to the internal fat and mix thoroughly, add it to the cooled soy milk, and stir it in one direction with a spoon.

6. Cover the pot and simmer for about 15 minutes.

Tips:
1. The ratio of soybeans to water is about 1:10, 100g soybeans use 1000g water, 80g soybeans use 800g water, and so on;
2. It is better to use gauze when filtering. It has a high density and makes the bean curd smoother;
3. If there is no thermometer, just wait until the soy milk is boiled, boil thoroughly for two or three minutes, and then remove from the heat. At this time, prepare the internal fat and adjust the water. Then, after a short pause, pour it into the soy milk.
4. To make bean curd, these are the basics. When the soy milk is ready, if you want to eat sweet, you can add sugar or honey or jam directly. If you want to eat salty, add mustard, dried shrimp, green onions, salt, light soy sauce and all the seasonings you like, even chili oil. It is difficult for a daughter to buy the love of her heart, as long as she likes it, everything else is a cloud.