Homemade Marinated Lao Tofu
1.
Soak the soybeans for 9-12 hours in advance, preferably overnight, shorten the time in summer
2.
Put 250 grams of soaked soybeans into a food processor, and beat 500 grams into 2 times. According to the ratio of soybeans to water 1:5, I added 1300ML of water. (The ratio of soybeans to water is from 1:5 to 1:8. Some people make it)
3.
Start the machine to make soy milk
4.
Filter the beaten raw pulp with a gauze bag
5.
Squeeze the gauze bag dry by hand, the bean dregs can make cake
6.
Pour the filtered soy milk into the pot and cook over medium-low heat
7.
During this period, keep stirring to prevent the pot from sticking, soy milk needs to be boiled three times
8.
Turn off the boiled soy milk and pick out the tofu skin on it. It is said that this dried bean curd is dried bean curd
9.
Add bittern when the temperature drops to 80-90 degrees
10.
This is bittern
11.
The bittern is dissolved in water in advance. The ratio of bittern to soybeans is 1:50, so I used 10 grams of bittern, and the ratio of salt to water is 1:4, so I used 40 grams of warm water to dissolve the bittern.
12.
Start adding the bitter tofu, stirring with a spoon to mix them thoroughly
13.
When the brine is poured in, you can’t see the changes immediately. Wait for about 2 minutes, and stir slowly between 2 minutes. After a while, small bean curd will appear. After forming a large piece of bean curd, you can open the fire and heat for 1-2 minutes to help. Congealed. Let stand for 15 minutes
14.
Find a pot, put the mold in the pot, spread gauze, and scoop the bean curd in
15.
Place a heavy object on the mold and press for 10-20 minutes. The shop selling molds said that the tofu made should be within 1 catty, and the weight should be controlled within 2 catties.
16.
This is the pressed tofu
17.
Put it in the basket and steam it on high fire for 5 minutes, you can mix it and eat it, fry it and eat it. . . .
Tips:
The final ageing and tenderness of tofu is closely related to the weight, time, and the amount of bittern used for pressing!
The ratio of soybeans to water ranges from 1:5 to 1:8
