Homemade Tofu

Name: Homemade Tofu
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g soy; 3000g Shimizu; 90g Lemon juice

by 1 coarse tea and light rice 1

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Tofu is an extremely nutritious ingredient. My family and I love to eat it. In order to eat healthily and rest assured, we sometimes make our own tofu. I have ordered tofu with white vinegar before, but the taste is always weird and not very good. eat. Later, I thought about it, vinegar is sour, you can order tofu, so lemon juice should be good. Therefore, I found the rabbit’s recipe on the Internet, and it felt good, so I followed it out. To be honest, it tastes good, not only It has the aroma of beans and a touch of lemon fruit. It is very delicious, but it is still a bit hard and not palatable. It may be that I have been stressed, so I have to pay attention next time.
Although the lemon tofu tastes good, the cost is not low. Such a piece of tofu costs more than ten yuan, which is really expensive...but it is definitely a healthy food.

Ingredients

500g Soy
3000g Shimizu
90g Lemon Juice

Homemade Tofu

1. Soy beans are soaked in the evening

2. Pour 3000g of water after rinsing

3. Start the juicer, pour the soybeans and water from the entrance

4. Grind out soy milk

5. Pour the ground soy milk into a cloth bag to filter

6. Pour the filtered soy milk into a large pot and cook, skim the foam while boiling

7. Squeeze the lemon juice and filter it

8. Then pour 4 times the water, which is 90g of lemon juice, and add 360g of water. Stir well and set aside

9. After the soy milk is boiled, continue to cook for about 5 minutes (to remove the beany flavor) and then turn off the heat

10. When the temperature of the soy milk drops to about 50-60 degrees, pour half of the diluted lemonade and stir with a spoon. At this time, the soy milk will form flocs.

11. Turn the heat to 70-80 degrees, pour in the remaining lemonade, stir gently, and the soup will become clear and slightly yellow after a while and separate from the bean curd

12. When heated to 80-90 degrees, turn off the heat, cover and simmer for 10-15 minutes

13. Put the tofu mold in the sink (convenient for water leakage), soak the cotton cloth with water and wring it out, place it in the mold, and then pour the bean curd

14. Covered with cotton

15. Then cover the wooden board and apply pressure, press for about 10 minutes to decompress, let it cool down and demould, take out the tofu and you can cook!

Tips:
1. The ratio of beans (note: beans after soaking) and water is 1:3, that is, the weight of soaked soybeans is 1000g, so add 3000g of water
2. 90g lemon juice, about 3 lemons
3. The tofu mold is best placed in a sink or a large basin, because a lot of water will be squeezed out during the process of making tofu
4. The tenderness of tofu is determined by weight and time, depending on personal preference
5. There is no pressurizer, and heavy objects can be placed instead