Homemade Tofu
1.
Prepare the ingredients and tools for making tofu, soak the soybeans overnight (over 6-8 hours) in advance.
2.
Soybeans are mixed with water to make soy milk. In order to make the tofu taste more delicate, I usually make soy milk twice.
3.
Filter the beaten soy milk, filter out the bean dregs, and filter twice.
4.
The filtered soy milk is boiled on a high fire. Stir constantly during the cooking process to avoid sticking to the pot. After it is boiled, cook the soy milk on a low heat for 5 minutes to boil the soy milk through.
5.
The boiled soy milk is allowed to stand for 5 minutes, and when the temperature of the soy milk drops to 80-90 degrees, the 6 grams of lactones are adjusted to the boil with 30 grams of warm water, pour into the soy milk, and stir quickly.
6.
Pour the soy milk with lactone into the rice cooker, turn on the heat preservation button, cover the lid and keep it warm for 20 minutes, it becomes the tofu we usually eat.
7.
Pour the tofu brain into the mold.
8.
Put a basin underneath to filter the water, press a heavy object on the lid for an hour. If you like soft tofu, you can reduce the time. If you like to eat old tofu, the time will be longer. Adjust the time according to your preferences.
9.
Alright 😀
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Finished picture
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Finished picture
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Finished picture
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Finished picture
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Finished picture
