Physalis Tofu (family Practice)
1.
First prepare the ingredients. Soak 500g of dried beans for more than ten hours. . ; 5000g water; 250ml water+45ml white vinegar; 1000g water.
2.
Then there are tools, a few pieces of gauze (drawer cloth); cooking machine; tofu mold (the cake mold I used this time, double-layer fruit basket is also OK, as long as the bottom is leaking, the top can be pressed~~)
3.
The tool for boiling soy milk is the oversized steamer I use. . O(∩_∩)O~
4.
I started to make soy milk. Pour the beans and 5000g of water into the food processor about ten times, and beat it for about one minute. I divided it ten times. If you beat too many food machines at once, the output will be less. .
5.
Look, this milk-like stuff is soy milk.
6.
Every time I make soy milk and filter out the bean dregs, I use a double-layer cloth, don’t use too sparse gauze, otherwise it will make bean dregs and affect the taste of the finished product.
7.
It will take about half an hour to beat a pot of beans, pour them into a large steamer, and start to cook the soy milk. You must keep stirring while the soy milk is cooked, otherwise the bottom will become muddy. Turn off the heat three to five minutes after boiling. Pour in the prepared two catties of cold water, and cool the soy milk to about 80 degrees. This is the most suitable temperature for tofu~
8.
Pour in the prepared 1000g cold water, and cool the soy milk to about 80 degrees. This is the most suitable temperature for tofu~
9.
I started ordering tofu~~ The physalis tofu was originally ordered with physalis, but the first time the rice had physalis, so I mixed the white vinegar with water as the physalis~~ Stir the white vinegar solution in three to five times Put the soy milk into the soy milk, stirring constantly, let the vinegar and soy milk fully fuse, until you see flocculent bean curd in the pot.
10.
This is the ordered beancurd. I used a strainer to scoop it into the gauze mold. I forgot to take a photo. . . Wrap the tofu with the remaining gauze and press the tofu with a cake mold. . . .
11.
Moderate strength is enough, this is not easy to describe. . Try it yourself to find out~ Then let the tofu cool slightly, and uncover the gauze. Don't wait too long, or it will stick. The finished product is delicious and has no sour taste. I got two pieces of tofu like this with 500g dried beans~~~Enough to eat for a few days~~
Tips:
Before pressing the tofu, you can use a strainer to filter out the solution other than the tofu. It takes 1000ml, which is physalis~~ Physalis is placed at room temperature for 24 hours, and it can be used to order tofu. The amount of beans and water is still this. Proportion, but add 1000ml of water when ordering~~
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