Homemade Tofu Flower
1.
Wash the dried soybeans to remove impurities and beans floating on the water, and soak them in water overnight (in the hot weather, put them in the refrigerator and change the water to prevent the fermentation from becoming sour)
2.
Soak soy beans until full
3.
Take out the soybeans and rinse again under the tap
4.
Put it into the soymilk machine, put in 1100g of water, and make soymilk according to the "whole soymilk" procedure
5.
After the soy milk is ready, it is cooled slightly, and filtered twice (I put a layer of fine gauze on the container, and put a screen on it, so that the filter will be cleaner. The cleaner the bean dregs are filtered, the resulting tofu will be better The more delicate, otherwise it will be rough)
6.
Because the gauze is very thin, some soy milk will be left at the end. You can squeeze the gauze again to squeeze out all the soy milk.
7.
The filtered soy milk is heated in a pot. Because the suitable temperature of the lactone is between 80-90 degrees, the cold soy milk must be reheated (the soy milk must not be boiled on high heat, and the lid should be opened, and always pay attention, because it is easy to spread)
8.
I don't have a thermometer, so I boiled the soy milk again and let it stand for a few minutes. It's probably about 80-90 degrees. While waiting, prepare the lactone
9.
Weigh out 2 grams of lactone and put a small amount of cold boiled water to dissolve it
10.
The soy milk is cold to a suitable temperature, pick out the tofu skin on the surface, pour the lactone into the hot soy milk, and mix it clockwise with a spoon (hold the bowl in one hand and pick the tofu skin with the chopsticks in the other hand)
11.
When the spoon is stirred, there will be a lot of foam, so use the spoon to clean it a little bit. Order the lactone soy milk and cover it and wait for it to solidify. I am worried that it will cool off in cold weather, so I boil a pot of hot water and put a small pot in it to keep warm
12.
When waiting to solidify, tear open the instant seaweed, chop the mustard tuber, chop the chives, and prepare the shrimp skins. After the tofu flower has solidified, use a large spoon to scoop it into a bowl, add seaweed, dried shrimp skin, mustard greens, chives, light a little sesame oil, light soy sauce and serve.
