1. Soak soy in advance! ! Soaked all night
2. Soybeans are expanded and removed with the inner tube of the food processor to make the soy milk finer. One part of beans, five parts of water at a ratio of 1 to 10! !
3. Put the cooking pot and use a gauze bag to filter the bean dregs! !
4. Soy milk is cooked! ! Ready to have some bittern, I forgot to take photos, I'm depressed! ! Directly put some good halogen photos, this is the bean curd, very tender and delicious. 12 grams of lactone, use a little bit of hydration to open it.
5. In this time period, get the mold ready! ! The gauze cloth is good! !
6. The bean curd needs to be broken, the more broken the better! ! This kind of tofu takes shape faster
7. Crush it like this and put it in the tofu mold
8. Put the gauze on the side and arrange the gauze so that the tofu will be smooth
9. After all the bean curd pieces are put out, the gauze is folded flat,
10. Cover the lid and press it with a heavy object. If you eat the tenderer, press for a shorter time, and if you eat the older one, press for a longer time.
11. It’s okay if it’s flattened. My family likes to eat soft tofu, so it’s a bit shorter.
12. Fresh tofu is out
13. Cut side
14. Tofu is ready
