1. Wash 300 grams of soybeans and soak them in pure water for 7-8 hours, soak them until all the beans are swollen and plump and the surface is free of wrinkles (soak the beans one day in advance in the refrigerator, and they can be used early the next morning. In summer, if the room temperature is at room temperature) Soak the beans for 4-5 hours is almost the same)
2. The soaked beans need to be washed again, drain the water, add 1800-2000 ml of mineral water, and beaten with the juice machine. Soymilk made by the soymilk machine has a low concentration, so you can't make tofu. You can also use a cooking machine to make soymilk.
3. The beaten soymilk needs to be filtered again before use (if you use a food processor to beat, there will be a lot of pulp in the residue, and you need to squeeze it out with a fine cloth, and prepare a fine cloth and filter for squeezing the residue and filtering the pulp)
4. Boil the pulp: cook the beaten pulp as soon as possible to reduce the loss of nutrients. The tofu pulp is thicker. When cooking, it is necessary to prevent the bottom of the pot from being burnt. After the medium heat is boiled, turn to a low heat and cook, and the froth must be skimmed off. , And use a large rice spoon to raise the milk to prevent it from overflowing the pot. At this time, do not put cold water in and cook for 8-10 minutes to allow the soy milk to be fully cooked. Turn off the boiled soy milk and let it dry to 8 or 90 degrees, then you can order the milk.
5. Prepare some syrup: 4 grams of internal fat powder, add 25ml of warm water to dissolve it for later use
6. The temperature of the soy milk for ordering tofu should be controlled at 80-90 degrees. Too hot or too cold will not succeed. Before ordering the milk, remove the oily skin floating on the paste, and stir the milk quickly while adding the internal fat liquid. Pick up from the bottom of the pot, operate quickly without over-stirring, and then cover the lid for "stuffy pulp" for 12-15 minutes. After simmering, a pot of soft bean curd is ready.
7. Making tofu: smashed tofu
8. Prepare a drainable tofu box, spread a layer of gauze, put the beaten tofu in, wrap it with gauze, and cover
9. The tofu is formed after pressing the weight for about 1 hour. The more the pressure is, the harder the tofu will be. You can adjust it according to your taste. I like soft tofu so I didn’t cover it and pressed it by hand.
10. The prepared tofu needs to be eaten as soon as possible to prevent it from spoiling. It can also be stored in the refrigerator in water, but try not to exceed 24 hours. If you do a lot at a time, you can put it in the freezer to make frozen tofu
