Soft Bean Curd
1.
Pick up the soybeans to remove impurities, wash them, and soak them for about 10 hours in advance.
2.
Soybeans add water, according to the ratio of ingredients in the table. My volume is relatively large, so I divided it into several times.
3.
The wall breaker selects the juice function to mix evenly. Ordinary soymilk and blenders can choose the mixing function or the juice function, do not directly make soy milk.
4.
The whipped raw soymilk is filtered with a fine gauze to filter out the soy dregs, leaving only the soy juice. It is best to filter twice to completely filter out the bean dregs.
5.
Turn on the fire, boil, soy milk will overflow quickly, stir it, this is normal, and the bean curd made by overflowing the pot is delicious. Cook for about 3 to 5 minutes. Soy milk must be fully cooked.
6.
After the lactone is stirred evenly with warm water of about 2, 3 degrees Celsius, it is poured into a container for making tofu. Lactones can be bought in condiment stores, if not nearby, you can choose to buy them online.
7.
Soy milk is cooled to a temperature between 80 degrees and 90 degrees. If there is no thermometer, let it boil for about 5 minutes in summer.
8.
Inside the container is the lactone water that has been melted in step 6.
9.
Pour the soy milk into the lactone water from a height of about 30 centimeters. After pouring, don't stir it, filter out the surface foam and let it stand for half an hour.
10.
You can add soup or marinade according to your taste
11.
Finished product
12.
Finished product
13.
Finished product
