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1. Soak the soybeans for 9-12 hours in advance, preferably overnight, shorten the time in summer
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2. Put 320 grams of soaked wet soybeans into a food processor and beat them. According to the ratio of soybean to water 1:5
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3. Start the machine to make soy milk
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4. Filter the beaten raw pulp with a gauze bag and squeeze the gauze bag dry by hand. Okara can be used to make cakes.
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5. Pour the filtered soy milk into the pot and cook over medium-low heat
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6. During this period, keep stirring to prevent the pot from sticking, soy milk needs to be boiled three times
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7. 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
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8. Dilute 15ML of white vinegar with 75ML of water in advance
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9. Wait until the temperature drops to between 80-90 degrees
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10. Add white vinegar water little by little
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11. While adding, stir them with a spoon to fully mix them. When the brine is poured in, you will not be able to see the changes immediately. Wait for about 2 minutes, and stir slowly between 2 minutes. When the bean curd appears, let it stand for 15 minute
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12. Find a pot, put the mold in the pot, spread gauze, and scoop the bean curd in
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13. 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.
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14. This is the pressed tofu
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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
