Homemade Marinated Tofu

Name: Homemade Marinated Tofu
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g soy; 2000g Shimizu; 5g Bittern

by Pretty horse po

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Sweep the house twenty-four, make tofu twenty-five, cut meat twenty-six, slaughter chicken twenty-seven..." Every day has a specific "year" to be busy until New Year's Eve. When I was young, making tofu for the New Year is a major event in the New Year. It’s often a busy day, drinking tofu brain, drinking soy juice, deep-fried tofu, making dried tofu, soft tofu mixed with pickles, really enjoyable years. Nowadays, there are few people who make tofu by themselves, one is that there is no stone grinding. Beans, it’s hard to buy bittern at 20. But since the juice machine is available, the problem is not difficult. I bought some bittern slices from the tofu seller, and everything is fine."

Ingredients

200g Soy
2000g Shimizu
5g Bittern

Homemade Marinated Tofu

1. Soak the soybeans overnight for at least 10 hours in winter.

2. Add 10 times the water and grind it into soy juice with a juice machine, which can be filtered at the same time.

3. Filter the soy juice with gauze again. The finer the filter, the better.

4. Put the soy juice in the pot and prepare to boil.

5. After it is boiled, the fire is small for a while, and then the fire is boiled again. Repeat three times to remove any foam.

6. Another way to boil soybean juice is to keep about 200ml of raw soybean juice, and pour one third of the raw soybean juice every time the pot is boiled. It does not need a low fire, and there are also some with raw water.