Physalis Tofu

Name: Physalis Tofu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Dried soybeans; 10 kg water; 50ML White vinegar

by Fungus Yan Chenxuan

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I am a bean curd, I love tofu. The nutritional value of tofu is also very high, even if the child eats it. But now the tofu sold outside is really flattering, and I can't even taste the bean flavor. It is reported that the current tofu does not need a single bean, and three bricks are not crushed. Who would dare to eat such tofu, it is simply black-hearted tofu.

I wanted to make tofu by myself, but I still need to add some gypsum powder and lactones to solidify the tofu. I still feel that it is not completely green and completely healthy. Gypsum powder and lactones are not good things, and the amount is too large. The degree is also difficult to grasp, after all, eating too much of this additive is still harmful to the body.

I accidentally surfed the Internet and found this method of physalis tofu. It is like a treasure. It is perfect. This is the real method of green tofu without additives, and it is very simple. Every household can make mistakes and use a little bit of halogen. The materials are also very common, now I sell them here, and you will know when you look down. Blessed are those who love tofu. I will soak a catty of beans from time to time and make a few pieces of tofu, fast and healthy. "

Ingredients

Physalis Tofu

1. 1. Soak the dried soybeans for more than 6 hours until they are fully swollen.

2. 2. Add 9 kg of water to all the soybeans to make soy milk.

3. 3. The soy milk is filtered to remove the residue.

4. 4. Boil the soy milk, boil it for 5 more minutes and then turn off the heat. Pour the remaining 1 kg of water to cool the soy milk. Set aside for later use.

5. 5. Prepare white vinegar.

6. 6. Pour out 50ML.

7. 7. Prepare 250ML cold water. Pour the vinegar into the water and mix well.

8. 8. The brine is ready.

9. 9. Soy milk cools down to 80 degrees and starts to bite. Use a spoon to scoop a spoonful of brine, slowly turn it around and pour it into the soy milk. Be gentle, don't pour all at once, turn around the side of the pot, slowly pour the brine, and then pour all the brine in order. You will slowly find that the soy milk starts to clear and condenses into bean curd.

10. 10. There are more and more bean curd, soy milk becomes very clear and light green.

11. 11. Use a whisk to disperse the bean curd.

12. 12. Pour the bean curd into the mould with gauze. I bought this mold on Taobao specifically for tofu. It's very convenient. If you don't have it, you can replace it with a leaky sieve or something else.

13. 13. After all the beancurd is poured, gently pull the gauze, and then wrap the beancurd like a quilt.

14. 14. Put on the lid and press hard to get the water out. After I pressed it twice, I opened the gauze and the tofu was formed, so don't be afraid that you are too weak to press water. Without as much effort as you imagined, my 7-year-old daughter is perfectly capable of doing it.