Marinated Tofu
1.
Pick dry beans to remove impurities and not full beans, soak them overnight in clean water to make them swell until fully foamed. In summer, you need to put them in the refrigerator freezer; prepare a proper amount of water, and the filter tank of the soymilk machine can be used in one jar. Take half a bowl of soaking Add the good soybeans to the food processor, and then put the water two-thirds of the height of the food processor barrel to make soy milk; filter the beaten soy milk with cotton cloth, and store the filtered bean dregs in the refrigerator, which can be used to steam steamed buns and pancakes Wait
2.
Then put it in a thicker pot and bring to a boil; after boiling, skim off the scum, then turn off the heat for about 2 minutes
3.
The bittern is boiled with 4 times of hydration, and the bittern is started when the soy milk cools to about 80-90 degrees
4.
When lighting the brine, add the brine drop by drop while stirring, until the bean curd appears.
5.
Spread the tofu mold with damp cotton cloth, scoop the bean curd into the mold, and wrap the bean curd with cloth
6.
Add a lid to the mold and put heavy objects on top, which is more conducive to shape the tofu. Press for about 20 minutes, open the mold lid and release the mold.
Tips:
1. The beans should be fully soaked, which is more conducive to the production of pulp;
2. When filtering soymilk, it is best to use a denser cotton cloth, the more delicate the tofu will be;
3. The longer the tofu is pressed, the lower the moisture content of the tofu, the older the so-called tofu. If you want to eat softer tofu, you can press it for a shorter time.
