Little Soy Beans are Highly Nutritious-homemade Brine Tofu

Name: Little Soy Beans are Highly Nutritious-homemade Brine Tofu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g soy; 8g Bittern; 3000g Plain Water

by Autumn to Maple Leaf Red

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Tofu has extremely high nutritional value and contains fat, carbohydrates, vitamins and minerals. According to the theory of traditional Chinese medicine, tofu is sweet and cool in taste, enters the spleen, stomach, and large intestine meridian. It has the effects of replenishing qi, promoting body fluid, moisturizing dryness, clearing heat and detoxifying, and can be used to treat red eyes, diminish thirst, relieve sulfur, and shochu poison.
I like to eat tofu. I have always wanted to make tofu myself. The first time I made it with a soymilk machine, the yield was very low.
A year ago, my niece gave me the wall-breaking machine she bought, together with the bittern for making tofu and the tofu mold. I was very happy to see the wall breaker, so I wanted to make tofu first to see how it works.
Soak the soybeans a day in advance, step by step, the tofu is finally made, taste a piece, the taste is so firm.
The process is very complicated and requires patience and time. With 400 grams of soybeans, less than 600 grams of finished tofu can be made. I don’t know if the yield can be improved, and I will try again when I have the opportunity.

Ingredients

400g Soy
8g Bittern
3000g Plain Water

Little Soy Beans are Highly Nutritious-homemade Brine Tofu

1. Prepare soybeans, brine and water.

2. Pick out the bad beans and completely soak the soybeans with water (I soaked it the night before).

3. After soaking, pick out the unsoaked and individual bad beans again.

4. Rinse the beans, I divide them into three whippings, put the soaked soybeans into the broken wall cooking machine, and pour 1000 grams of clean water (I calculated the ratio of dried soybeans to clean water 1:8).

5. The delicate soy milk can be obtained instantly by turning on the Wugu key.

6. Pour the soy milk into the cage cloth.

7. Filter out the bean dregs. The more filtered, the more delicate the tofu. Soy milk is boiled over medium and low heat

8. After it is boiled, keep the heat to a boil and simmer for 5 minutes.

9. 8 grams of bittern is dissolved with 32 grams of water (the ratio of bittern to water is 1:4).

10. Because there is no thermometer, the method of operation is to boil off the heat and let it cool for 8 minutes.

11. Pick off the oily skin on the surface.

12. Slowly drip the melted salt and brine into the boiled hot soy milk, stirring slowly while pouring. When the small bean curd is formed, stop, cover and let stand for 10-20 minutes.

13. The tofu mold is covered with gauze.

14. Scoop up the bean curd.

15. Put a little bit into the mold

16. Until all is put into the mold.

17. Put a plate cover on it.

18. Press it with a container filled with water, and the shape will take about 30-50 minutes.

19. The tofu is very firm.

Tips:
1. The time for soaking the beans depends on the soaking of the soy beans. I soaked it overnight.
2. The whole process of cooking soy milk must be kept by the fire, the fire must not be big, soy milk is easy to overflow.
3. When grinding soybean milk, the ratio of soybeans to water is 1:6-9. The soybeans mentioned here are before soaking.
4. The ratio of bittern to water is 1:3-4, and 1 gram of bittern is used for 50 grams of dried soybeans.
5. The more bean dregs are filtered out, the more delicate the tofu.
6. The longer the pressing time, the lower the moisture content of the tofu.