Homemade Old Tofu

Name: Homemade Old Tofu
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g soy; 30g warm water; 2200g Shimizu; 3.5g Lactone

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

When I bought baking ingredients a year ago, I also bought a bag of internal fat, but I never thought about how to use it. After the year, my sister sent soybeans several times, and the family was about to be in trouble. I thought that there was still another bag of internal fat. Where, let’s learn how to make tofu; I checked the Internet and found that many netizens are equipped with special tofu molds or something, and the Lao Fang does not have them; in case the tofu is not made, they have to post the mold money. This business It’s not cost-effective; so Lao Fang thought of using his own cabbage to make tofu molds. It is good to shape and easy to drain. The key is to save money. The final facts proved that Lao Fang’s idea is absolutely feasible. I don’t believe it. Dear, you can read the recipe below~~~

Ingredients

300g Soy
30g Warm Water
2200g Shimizu
3.5g Lactone

Homemade Old Tofu

1. Prepare all ingredients

2. Weigh 300 grams of soybeans

3. Add clean water to soak overnight and wash it off

4. Together with 2200 grams of water, pour it into the soymilk machine in batches, and start the fruit and vegetable cold drink program 2~3 times

5. Pour out and filter after completion, it is best to filter again with gauze squeeze

6. Pour the filtered raw soy milk into the pot, bring to a boil over medium-low heat, and continue to boil until it is completely boiling, then turn off the heat

7. Use 30 grams of warm water to dissolve the internal fat

8. When the soy milk cools to about 80 degrees

9. Use chopsticks to pick up the tofu skin

10. Pour the internal fat water and stir quickly and evenly

11. Cover the pot and let it sit for about 15 minutes

12. After uncovering, the soy milk will condense into tofu flowers, and then use a wooden spatula to crush the tofu flowers, the more crushed the better

13. Pour the crushed bean curd into a container covered with gauze

14. Fold the surrounding gauze to the middle

15. Press the heavy object for about 30-40 minutes, open it and pour out the old tofu

Tips:
1. It's better to filter the soy milk twice to make it more delicate. Those with a juice machine can drift through
2. When cooking the soy milk, you must be guarded by the side and not to leave, in case the soy milk overflows the pot by accident, otherwise half a day of work will be wasted
3. The solidified tofu flower must be crushed, and the more crushed the better, because the more crushed, the more water will be produced.
4. It is best to have a thermometer on hand, if not, you can only rely on your feelings; it is best to melt the lactone when the soy milk is boiled, turn off the heat and let cool
5. Lao Fang did not make tofu molds, so he directly used the small Fang Lanzi for washing vegetables at home, which is convenient for draining and easy to shape. It feels pretty good.