Mix Homemade Old Tofu

Name: Mix Homemade Old Tofu
Total time: 1 h 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 250g soy; 5g granulated sugar; 5g Balsamic vinegar; 10g Soy sauce; A few drops sesame oil; 1 piece Red chili; Some Muyu Flower; 1 clove garlic; 1/2 root shallot; 5g Bittern

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

1

Seeing so many people making tofu on their own, I couldn't help but surf the Internet to find the materials, and go home from get off work to do it! I'm not sure whether it can be done, all I do is very small, and the heavy objects on it are too heavy! The finished product is a very thin layer! The recommendation is to use 500 grams of soaked beans! It is also highly recommended to use a cooking machine for beating. This amount is large enough, and the amount is small with a household soymilk machine. It needs to be completed several times, and the time is too slow! Finally, it must be said that the tofu made by yourself is fragrant!

Mix Homemade Old Tofu

1. Soak the soybeans for 9-12 hours in advance, preferably overnight, and shorten the time in summer; put 250 grams of soybeans in the food processor after soaking

2. According to the ratio of soybeans to water 1:5, I added 1300ML of water (the ratio of soybeans to water is from 1:5 to 1:8, and someone will make it, and I’m trying it for the first time!); start the machine to make soy milk

3. Filter the beaten raw pulp with a gauze bag; squeeze the gauze bag dry by hand, the bean dregs can be used to make cakes

4. Pour the filtered soy milk into the pot and cook over medium-low heat. During this period, keep stirring to prevent the pot from sticking, soy milk needs to be boiled three times

5. Turn off the boiled soy milk and pick out the tofu skin on top. It is said that the dried bean curd is dried bean curd; add bittern when the temperature drops to 80-90 degrees.

6. The bittern is dissolved in water in advance. The ratio of bittern to soybeans is 1:50, so I used 5 grams of bittern, and the ratio of salt to water is 1:4, so I used 20 grams of warm water to dissolve the bittern; I started ordering tofu, Stir them with a spoon while tapping them to mix them thoroughly

7. When the brine is poured in, you can’t see the changes immediately. Wait for about 2 minutes, and stir slowly between 2 minutes. After a while, a small bean curd will appear. After forming a large piece of bean curd, it can be heated for 1-2 minutes to help Set and let stand for 15 minutes; find a pot, put the mold in the pot, spread gauze, and scoop the bean curd in

8. Put a heavy object on the mold and press for 10-20 minutes. The store that sells the mold says that the tofu made is within 1 kg, and the weight of the pressed tofu is controlled within 2 kg. This is the pressed tofu.

9. I put it in the basket and steamed it on high fire for 5 minutes. When steaming, I added some sauce: light soy sauce, sugar, balsamic vinegar, sesame oil, red pepper, garlic and a little warm water. Stir it evenly. Finally, I added a little green onion. Fortunately, coriander only has green onions in my house, just to increase the color

10. After the tofu is steamed, pour the adjusted juice on the tofu, and I also sprinkle some katsuobushi

Tips:
The final ageing and tenderness of tofu is closely related to the weight, time, and the amount of bittern used for pressing! The ratio of soybeans to water ranges from 1:5 to 1:8. This is my first try! So no comparison can't give too much advice!