Homemade Healthy Tofu Skin
1.
Soaking beans: Soak the soybeans overnight. The weight ratio of soybeans to water is 1:3. Soaked soybeans are about twice as large. It takes 6-8 hours in summer and 12 hours in spring and winter. If the soaking time is too long, it will affect the pulp yield.
2.
Refining: In the Philips cooking machine I use, I add soaked soybeans to 2500 grams of water (the ratio of dried beans to water is less than 1:10). In order to increase the rate of pulping, I grind it twice.
3.
Filter residue: prepare a cloth bag of power soymilk, pour the beaten raw soymilk into the cloth bag, squeeze the soymilk out by hand, and put the filtered soymilk in the pot. The gauze should be denser. It is not easy to cook. It is easy to paste the bottom of the pot when it is pulping. If the gauze is not dense, filter twice
4.
Boil the milk: Put the filtered soy milk in a pot to boil, remove the foam on the surface. After the soy milk is boiled, continue to simmer for about five minutes to cook the milk through and fragrant. Be careful not to leave, watch Pan in case it overflows
5.
The filtered soy milk is boiled in the pot, and the foam on the surface is removed. After the soy milk is boiled, continue to boil on a low heat for about five minutes to cook the milk thoroughly. Be careful not to leave, watch the pot to prevent overflow
6.
Dot the pulp: 500 grams of physalis is mixed with 500 grams of water to make acid bittern. The boiled soy milk is turned off, and the temperature is lowered to 80 degrees. Add about 450 grams of cold water to the pot. After adding it, I always check the temperature. It is just 80 degrees. Pour a spoonful of physalis water into the pot slowly. At this time, stir slowly and gently in the pot with a spoon at this time. Gather the dispersed protein pellets together. When the soy milk starts to appear flocculent sediment and separate from the water, it should be kept warm for about 20 minutes after ordering. The tofu skin should be softer.
7.
500 grams of physalis is mixed with 500 grams of water into acid brine. The boiled soy milk is turned off, and the temperature is lowered to 80 degrees. Add about 450 grams of cold water to the pot. After adding it, I always check the temperature. It is just 80 degrees. Pour a spoonful of physalis water into the pot slowly. At this time, stir slowly and gently in the pot with a spoon at this time. Gather the dispersed protein pellets together. When the soy milk starts to appear flocculent sediment and separate from the water, it should be kept warm for about 20 minutes after ordering. The tofu skin should be softer.
8.
Mold: Wash the tofu mold in warm water
9.
Wash the tofu molds in warm water
10.
Mold with tofu cloth
11.
Mold with tofu cloth
12.
Prepare a long cloth strip for pressing the tofu skin
13.
Prepare a long cloth strip for pressing the tofu skin
14.
Soy milk has solidified
15.
Stirring: stir the solidified slurry into small particles by hand pumping
16.
After stirring, pour the paste evenly into the mold with a spoon, spread it all over, and use a spoon to hold the tofu in, preferably the same amount each time, the tofu skin will be almost the same thickness
17.
Spread one layer and cover the cloth strips on it, then spread the soy milk over the second layer, cover the cloth strips on top, and so on until the bean curd is used up.
18.
Finally wrap it with the outermost cloth,
19.
Put on the lid of the mold and control the pressing by yourself. In short, the heavier the better. After pressing for about 90 minutes, open the lid and you will see sheets of tofu skins. You must slowly uncover the thin tofu skins.
20.
Very thin tofu skin
