Home-made Black Bean Curd

Name: Home-made Black Bean Curd
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Green Heart Black Bean; Some Bittern; Some Shimizu

by Love braised pork

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

I have made tofu a few times since the tofu mold came in. I saw my friend made tofu skins the other day, and I was tempted, so I bought a bean-wrapped cloth, and used an old-fashioned sewing machine to smash the cloth into long strips to make tofu skins. Yes, I finally used my craft, which only hits the big straight line, this time, stunned, hehe. In addition, I also smashed a vertically high bag by the way to filter the bean dregs. I used to use a piece of cloth to accidentally leak some of the bean dregs. This saves trouble. The bean dregs are very easy to squeeze out in the pocket. If you want If you make this pocket, you must smash a few more times, otherwise the bean dregs will be squeezed out of the interface line, and I smashed it 4 times on each side. Nothing at all, the bean dregs were honestly not squeezed out of it. To be honest, making tofu skins is much more difficult than making tofu. I made this one with uneven thickness because my mold is too small to spread the cloth, and the tofu skin needs a lot of pressure to make it dry. I started using a bottle of water, but it didn’t work at all. Later, my husband put it under the sofa and pressed it to make a very dry tofu skin. Next time I do it, it looks like I will find something heavy to press it, but I ate it in the end. It's very strong and delicious, and it's finally worthy of my hard work. "

Ingredients

Home-made Black Bean Curd

1. Green heart black beans soak overnight

2. The water used for soaking black beans contains a lot of anthocyanins. Don't throw it away. Use it when filtering out the beans.

3. Fill the cooking machine with black beans, add some water, and beat for three minutes

4. Stop for a while in the middle, or don’t be afraid that the machine won’t burn.

5. Pour the beaten bean mixture into a basin, fill up with water and stir

6. Wet the long pockets made by yourself with water and put them on the top of the steamer

7. Hold the pocket with one hand and the plate with the other hand and slowly pour the mixture in

8. After pouring them in, the pocket is bulging like a pig. Tie the mouth of the pocket and let it slowly filter out the soy milk.

9. Finally, squeeze the water with your hands, pour the bean dregs into a basin, don't throw it away, it can be used to make steamed buns and buns, which are also very nutritious.

10. After all the beans are processed in this way, a big pot of soy milk is obtained, which is boiled on the gas stove

11. Bring to a boil and simmer for 5 minutes, then turn off the heat and pour in a basin of cold water

12. Test it with a thermometer until the soy milk becomes 80 degrees

13. At this time, slowly pour the blended salt brine until you see the bean curd appear and stop pouring the salt brine.

14. Cover the cooked bean curd and let it settle for 20 minutes

15. Cover the tofu mold with a damp cloth

16. Use a spoon to fill the tofu in, it is best to fill the same amount each time, the tofu skin out of this way is basically the same thick

17. Take another long piece of cloth. Spread on the bean curd

18. Continue to put the bean curd in, and then spread a long strip of cloth on it, and spread the cloth back and forth like a folding fan. And so on, until the bean curd is used up, and finally wrap it with the outermost cloth, cover the lid of the mold, and press it under the sofa (you know where to suppress it, the heavier the better)

19. After pressing for 2 hours, open the lid and you will see tofu skins one by one

20. Slowly peel off the tofu skin. You're done, I just made eight of them

21. Stack up all the tofu skins and fix the four sides with a knife

22. Don't lose the cut edges, they can be used for cooking

Home-made Black Bean Curd

Ingredients

Home-made Black Bean Curd

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