Homemade Tofu
1.
Prepare the required materials
2.
Wash the soybeans and add 8 bowls of water to soak until soft.
3.
The soaked soybeans with water are beaten into soy milk with a beater.
4.
Pour the beaten soymilk into a cloth bag to separate the dregs, leave the soymilk to remove the dregs. It is a good delicacy to keep the bean dregs and make pancakes.
5.
Pour the soy milk with good residue into the pot and boil it. Be sure to boil it for a while.
6.
The gypsum powder is boiled with water.
7.
Pour the boiled soy milk into the dish, pour the opened gypsum water into the soy milk and stir evenly, cover it with gauze to keep it warm.
8.
After fifteen minutes, open the gauze and insert it with chopsticks to indicate that it has solidified. Put the solidified tofu head into a vegetable washing basket covered with gauze and press it with a heavy object to drain the excess water.
9.
After about half an hour of draining the water, tofu is left. Take it out and cut into pieces to make tofu delicacies of various flavors.
Tips:
There are two points to pay attention to in the process of making tofu. The first is to cook the soy milk thoroughly, and the second is to grasp the mixing time after adding gypsum water. If the mixing is not uniform, it will be too tender or not solidified. Stir it for a long time, the tofu will grow old, and the tofu will be less in the end. It is better to see that the tofu has small solidified particles during the stirring process.
