Homemade Soy Milk, Tofu
1.
First soak the soybeans in water for 5 hours to make the beans full, then start grinding the beans, adding water while grinding, generally 500g beans, 500g water is fine, if you have different tastes, you can put the water as you like
2.
After grinding, filter the bean dregs with gauze, filter the soybean milk into the pot, and wait for it to be boiled. Since the filtering requires two people, no photos were taken. (Remind dears, the filtered bean dregs can be made into cakes, steamed buns, and fried.)
3.
Boil the filtered soy milk until it has been boiled twice
4.
You can make it out, add some sugar according to your own taste, and the thick soy milk will become so delicious.
5.
After the soy milk is boiled, stop the fire and let it dry for a while. The temperature will cool to about 80-90 degrees. Add the brine and stir while adding. A pot of bean curd is ready. Then pour the water and bean curd into the gauze and the tofu mold. Find something and press it on (I forgot to take a picture of this piece, I will fill it up for everyone next time)
6.
Then, if you eat tender, you can press it less (2-5 minutes), and you can press it more (5-10 minutes) if you are old, and the tofu is made
Tips:
Soy milk must be boiled before drinking; add the brine to see the formation of bean curd, just a little bit more; white vinegar can also be used instead of brine
