Homemade Tofu

Homemade Tofu

1. Soak the soybeans in advance, soak them before going to bed at night, and grind them in the morning, and bring them together to grind the soy milk, so I added some peanuts and lilies.

2. Put the soybeans and water into the soybean milk machine, use the juice mixing mode to beat the soybean milk, then filter with gauze and put it in the pot to boil. When the water is boiled, turn to low heat and continue to cook for 3 to 5 minutes

3. Fill the disposable water cup with water to dissolve the lactone, and then introduce it into the rice cooker. When the boiled soy milk is cooled to 90 degrees, the whole pot is raised and introduced into the rice cooker, covered with the lid, press the heat preservation mode, and wait for 10 to 15 minutes to solidify into tofu. brain

4. Grind the tofu brain into a tofu grinding tool, wrap it with gauze, and press the heavy object on it.

5. The tenderness of the tofu can be controlled by myself. I used two bowls of water to press for an hour. If I want to eat the older one, I can press it longer.

Tips:

Before the ground soy milk is boiled, pick the foam quickly, so that the tofu brain will be more smooth and tender.