Homemade Tofu

Name: Homemade Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g soy; A small packet Lactone; 1600g water

by A piece of cake

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Everyone in our family likes to eat soy products. The tofu we bought a few days ago is always sour, especially the outer layer. After soaking in boiling water, it doesn't improve, and the taste is not good. Think about it, do it yourself. When I made the first few times, I used white vinegar to make the syrup. The kids asked me to keep the physalis. Later, I started to use the internal fat and the tofu should be tender. In order to make tofu, there are several molds, and the pine feels more authentic. "

Ingredients

150g Soy
A small packet Lactone
1600g Water

Homemade Tofu

1. Soybeans are selected, washed, and soaked for half a day.

2. Soybeans are beaten with water.

3. filter.

4. Although there is not much soy milk, I use a pressure cooker to cook it, because the soy milk will fill up when it boils, and a shallow pot is troublesome.

5. In the pseudo-boiling state, cook for another 3-5 minutes to remove harmful substances.

6. Turn off the heat and dissolve the lactone with 50ml of warm water.

7. Pour into the rice cooker in a warm state.

8. Soy milk can be used when the temperature drops to about 80 degrees.

9. Gently pour the wall of the rice cooker into the rice cooker. I added a filter to remove scum.

10. Let it stand for 20 minutes and it will have solidified.

11. Tofu nao is enough, you can eat it directly with condiments.

12. The pine box is padded with gauze, the tofu is poured into the box, wrapped with gauze, and pressed into a bowl of water. (Photo deleted by mistake)

13. Go home at noon and put on tofu, and go home in the evening with a good piece of tofu. I am overwhelmed, and I fell into the basin when I turned around. There is no good shape, just look at it. The fragrance and taste are still good.