Homemade Tofu
1.
Soak the soybeans in water one day in advance
2.
Prepare ingredients and tools: soybeans, white vinegar, bittern (buy on Taobao), molds, gauze
3.
Prepare the machine and start grinding soy milk (the soymilk machine is best, convenient and simple), just like using a juicer to make steel! 750 grams of soybeans with 3750 ml of water, the ratio of soybeans to water is 1:5, the following methods have been weighed separately
4.
Fresh Soy Milk Juice
5.
Find a basin and spread gauze, pour the squeezed out soy milk on the gauze to filter the residue
6.
Squeeze the soy milk clean with your hands, and save the remaining bean dregs for making cakes and steamed buns.
7.
Start the pot, pour the filtered soy milk into the pot, cook the soy milk on medium and low heat, boil the soy milk in three times, that is, boil the pot three times; during the period, be sure to stir it from time to time to prevent the pot from sticking; pick out the boiled tofu skin (dry After that is the yuba), turn off the heat after cooking
8.
When the temperature drops to between 80 degrees and 90 degrees, add bittern and white vinegar (preferably with a thermometer, if not, wait about 5-8 minutes)
9.
The bittern is boiled with water, and the ratio of bittern to soybeans is 1:50, 750 grams of soybeans and 15 grams of bittern;
The ratio of white vinegar to soybeans is 1:10, 750 grams of soybeans are mixed with 75 ml of white vinegar. White vinegar needs to be diluted with water. The ratio of white vinegar to water is 1:5; 75 ml of white vinegar is diluted with 375 ml of water.
10.
Start ordering tofu. The bittern should be evenly mixed. Stir it with a spoon as you tap it to make it fully mixed;
When starting to order the vinegar, it must be slow. Add the soy milk drop by drop while gently stirring in one direction with a spoon to observe the changes in the soy milk.
11.
Start to clump
When the white vinegar or brine is poured, you don’t expect to see the picture you want to see right away. Wait at least two minutes. Be sure to stir slowly within two minutes. Don’t use it vigorously, don’t be too impatient. A little bean curd will appear soon. After forming a large piece of bean curd, heat for 1-2 minutes to help the bean curd to set. Now it can be observed that the soy milk begins to appear flocculent sediment and separates from the water
12.
After ordering, let stand for 15 minutes; the left picture shows the effect of salted tofu, and the right picture shows the effect of white vinegar.
13.
Find a pot, put the mold in the pot, spread gauze (as flat as possible), scoop the bean curd into the mold, control the moisture, and flatten it with the mold
14.
Place a heavy object on the mold, compact, and press for 10-20 minutes. The tenderness of the tofu depends on the weight of the heavy material and the length of the pressing time. If you like an older taste, you can press it more, and if you like tenderness, press it less.
15.
This is tofu made with bittern, the taste is great, the taste is full of beans
16.
If you don’t have a mold, you can use a water-controlling basket at home. The method is the same. The picture on the right is tofu made with white vinegar. Compared with the bittern, the taste is looser and has a distinct acetic acid taste. The texture is softer than the tofu.
17.
Marinated tofu
18.
Tofu with white vinegar
Tips:
1. The ratio of soybeans to water when grinding soy milk should be 1:5. The soy milk produced by this ratio has a very strong soy flavor. If more water is added, the taste may be relatively weak;
2. When making the bittern, use a spoon to push the soy milk into a small vortex, slowly drip the brine along the surroundings, and then reduce the frequency of pushing until you see the bean curd;
3. The aging and tenderness of tofu is determined by the amount of brine, the weight of the weight and the pressing time. The longer the pressing time, the firmer the taste of the tofu;
4. The tofu brains from the brine are relatively large, and are firmer after pressing, with a strong bean flavor and a strong taste. The tofu brains in the white vinegar are relatively fragmented, and the taste is loose and soft after pressing, and you can taste the sour taste. In daily home production, you can produce according to personal preference;
5. When making soymilk, it is recommended to use a juicer or cooking machine. This type of machine has a higher juice yield and a larger amount of soymilk. Generally, the capacity of household soymilk is limited, so you still need to make tofu according to the required size. Choose cooking tools.
