Homemade Black Bean Tofu

Name: Homemade Black Bean Tofu
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Black beans; Some brine; 3500ml water

by Yingyu

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

The protein content of black beans is as high as 36-40%, which is equivalent to twice the content of meat, three times that of eggs, and twelve times that of milk. Black beans are rich in eighteen kinds of amino acids, especially the eight kinds of amino acids necessary for the human body. In addition to meeting the body's demand for fat, it also has the effect of lowering blood cholesterol. Cholesterol is the culprit of many senile diseases, and black beans do not contain cholesterol, but only contain a kind of plant sterol, which has the effect of inhibiting the body's absorption of cholesterol and lowering the cholesterol content in the blood. For the elderly, it can soften blood vessels, moisturize the skin and delay aging, especially for senile diseases such as high blood pressure, heart disease, liver, and arteriosclerosis. Black beans can soften blood vessels, moisturize the skin, delay aging, and for young women, it also has the effect of beautifying and nourishing the skin."

Ingredients

Homemade Black Bean Tofu

1. 1. Pick out the impurities and bad beans from the black beans, wash them, soak them in clean water overnight, and then rinse after fully soaking the hair.

2. 2. Prepare a cloth bag of power soy milk, and use a blender to beat the soybeans into raw soy milk.

3. 3. Pour the beaten raw soy milk into the gauze, squeeze out the soy milk by hand, boil the filtered soy milk in the pot, remove the foam on the surface, and continue to cook for five minutes after the soy milk is boiled. Left and right, cooked through

4. 4. The brine was requested at the Tofu Workshop. It was blended and it felt a bit thick after cooking. I added some water and put it in the beverage bottle. Two small eyes were pierced with a needle on the bottle cap.

5. 5. Let the temperature of the boiled soy milk drop to 80 degrees, evenly sprinkle the brine into the pot little by little, gently stir in one direction with a spoon, when the soy milk starts to appear flocculent sediment and separate from the water. , After ordering, keep warm and stand still for about 20 minutes

6. 6. Order good bean curd

7. 7. Prepare a container that can filter the water, this is the box for the noodle sauce, and drill holes underneath

8. 8. Spread clean gauze on a container that can filter water,

9. 9. Scoop the tofu flower into the gauze, spread the tofu flower evenly, and wrap it with gauze.

10. 10. Cover the top

11. 11. Use a heavy object to squeeze the water out. Press it for about 20 minutes. The time and strength of pressing the tofu is determined by the taste of the individual. If you like to eat tender, press it less for a while

12. 12. For the tofu made, 250 grams of black beans can make 590 grams of tofu, and soy beans can make more. The 500 grams of soybeans made the day before yesterday yielded more than 1350 grams of tofu.

Tips:
About 3500ml of water (this ratio is actually not very important. I felt that soy milk should be thicker when I made it before. After making it a few times, it is often more than 4000ml. The main thing is to grasp it when making the pulp)