Homemade Tofu Flower

Homemade Tofu Flower

1. Soak the soybeans in water for 4 hours, pour out the water, put it into a high-power soymilk machine, pour 1100 ml of water, press the switch, and beat at high speed for 1 minute

2. Filter the beaten soy milk through a fine mesh sieve for the first time, which is faster than using a gauze bag

3. After filtering out the okara, use a gauze bag to squeeze the remaining okara to dry

4. Filter the soy milk that has been filtered again with a finer bowl-shaped filter cloth for the second time. The purpose is to make the soy milk delicate and the bean curd will taste smooth and tender.

5. The internal fat is dissolved with 20ml of water

6. Pour the filtered soy milk into the pot, skim off the scum while boiling, cook on medium and low heat until just opened, then turn off the heat

7. Remove the pot from the stove and let its temperature drop to 80 to 90 degrees Celsius, pour the melted internal fat water, and stir it evenly with a spoon. Keep it warm for ten minutes, then set it aside and let it cool naturally. Don't stir it too much, otherwise the water will return to water and the slag will return to the slag.

8. Sit in a small pot on the stove, add appropriate amount of brown sugar powder and water to boil into red syrup, and adjust the consistency according to your preference

9. Scoop the bean curd into a bowl and pour red syrup on it.

Tips:

1. If you don't have a kitchen thermometer, you can estimate the temperature by yourself according to the thickness of your own pot and the temperature at the time. At room temperature, it will take a few minutes away from the fire to get the internal fat;
2. It needs to be kept warm for a period of time during solidification. It is better to use a thicker clay pot to keep warm;
3. Filtering the soybean milk twice is more tender and smoother than the bean curd made once;
4. Don't throw away the remaining bean dregs, but can be used to make buns and pie fillings, cooking and so on.