Homemade Bean Curd
1.
Use a scale to weigh out 500 grams of soybeans (because my mold is three kilograms, his maximum amount of dried beans is 500 grams)
2.
Clean it and soak it in water overnight. When making the tofu skin the next day, pick out the dead beans that cannot be soaked, or the cooking machine will not break them.
3.
Use a small slotted spoon to put six spoons of soybeans into the cooking machine (I use six spoons each time, 500 grams of dried beans soaked in exactly five times)
4.
Add clear water and see that the water level reaches 600
5.
Turn on and stir for 3 minutes (if your machine loves heat, it’s best to stop it once in the middle. Don’t burn the machine)
6.
Pour the stirred soy milk on the plate
7.
Add one and a half times or twice the amount of water and mix it up
8.
The bag of filtered bean dregs is soaked with water and placed on the drawer of the steamer (if you smash the bag yourself, it is best to smash the two sides of the seal a few times, if you only smash the bag, the bean dregs will easily get out of the front line)
9.
Wait until the soy milk basically flows into the pot, hold the upper mouth of the pocket with your hand and press the bottom to squeeze out the soy milk.
10.
Five soy milk squeezed out so much bean dregs (no need to throw away, it can be used for steamed buns rolls, but also very nutritious)
11.
Put the soy milk on the gas stove and boil it, then turn off the heat after boiling it for 10 minutes
12.
At this time, soak the homemade bean curd cloth made of bean curd in water for later use (my cloth is less than two meters long, and I made it myself like the width of the mold)
13.
Just let the soy milk stand at 80 degrees and you can order the brine (if your pot is big enough, you can also add cold water to cool it down to 80 degrees)
14.
Wait until the soy milk is 80 degrees Celsius and start slowly adding the well-blended brine (I am blending the brine at a ratio of 8%)
15.
Slowly add the brine in the left hand, and slowly stir with the spoon in the right hand until you see flocs in the soy milk, then cover the lid and let it stand for about 20 minutes
16.
At this time, spread the tofu cloth in the soaked tofu mold
17.
Lay out the bottom layer of the bean curd cloth
18.
Spoon into the bean curd
19.
Cover the bottom of the mold with bean curd
20.
Fold the beancurd cloth and spread it flat
21.
Then use a spoon to scoop in the bean curd until the mold is covered
22.
And so on until the bean curd is used up
23.
Finally, fold the cloth in and cover the lid
24.
Put a heavy object on top, the heavier the better (the tofu skin is different from tofu, the heavier the pressure, the drier the tofu is better)
25.
After an hour, the mold was disassembled, and after opening the cloth, you could see sheets of tofu skins.
26.
Slowly and carefully peel off the bean curd on the bean curd cloth and put it away (in fact, the four sides are the most difficult to uncover, the trick is to uncover one edge first).
27.
Put all the tofu skins up and put them together and tidy them up with a knife, and cut off the extra edges so that the tofu skins will be more tidy.
Tips:
When uncovering the tofu skin, it must be light, otherwise it will break, and each layer should have the same amount of tofu, or the thickness of the tofu skin will be uneven, and the heavier the weight, the better, I will consider it. Would it be better to use a jack?
