Homemade Tofu
1.
Soak the soybeans one night in advance. It is recommended to put them in the refrigerator in summer to avoid spoiling.
2.
Drain the water. Pick the bad one again.
3.
Pour the soybeans into the barrel of the wall-breaking machine, and add 1600ml of water. To start the soymilk function, Luzhu's wall-breaking machine can be used for half a minute. You can grind in stages according to the power of your own cooking machine or soymilk machine.
4.
Dewdrop didn't buy emery cloth, so he bought a large soup bag to make do with it. Pour the soy milk into an emery cloth bag to filter the soy dregs.
5.
Don't throw the filtered bean dregs. If you have the conditions, you can make a lot of delicious ones. Good for the body.
6.
Sit in the pot and boil on medium heat. Note that the foam will overflow the pot when it is boiling. Turn to the minimum heat immediately and stir with a spoon at the same time. The foam slowly went down and then turned to medium heat, after several alternations. Slowly the bubbles are getting less and less.
7.
About 10 minutes, until the soy milk is cooked, turn off the heat.
8.
Pour 3 grams of internal fat into 30 grams of water and mix well.
9.
When the temperature of the soy milk cools to 80 or 90 degrees, a layer of film appears on the surface of the soy milk for 2 or 3 minutes. This layer is called yuba. Pick up with chopsticks and add the internal fat mixture.
10.
Stir several times with a spoon and mix well.
11.
Stamped. About 20 minutes.
12.
Soy milk is solidified. You can eat a bowl, haha. Mash it with a spoon.
13.
Pour into the tofu box. Wrap tightly with gauze. Put a layer of weight on it. 10 minutes is enough. The longer the time, the older the tofu will be. If you like the tender texture, just press it for a few minutes.
Tips:
1. The ratio of dried soybeans to water is 1:8 or 1:10, personally like 1:8, easy to operate.
2. Cooking soy milk is a very troublesome thing, it is easy to overflow the pot, immediately turn to the minimum heat, and stir with a spoon at the same time. The foam slowly went down and then turned to medium heat, after several alternations. Slowly the bubbles are getting less and less. Until the soy milk is cooked.
3. When the soy milk cools to 80 or 90 degrees, visually observe that a layer of yuba appears on the surface of the soy milk for 2 or 3 minutes, pick it up with chopsticks, and add the internal fat mixture. Stir several times with a spoon and mix well.
4. It is recommended to soak the tofu in clear water and put it in the refrigerator for the time being.
