Soymilk Machine Version Homemade Tofu
1.
Soy beans are soaked one night in advance
2.
Ready to grind soy milk
3.
Add 80 grams about 3 small handfuls of soybeans, and then add water to the highest water level (if too much water is added, the soybean milk will stop working, so do it according to the temper of your own soybean milk machine)
4.
Choose the pure soy milk stall, buzzing~
5.
After grinding the soybean milk, filter it with gauze again to filter out the bean dregs
6.
Start the pot and boil the soy milk on a low heat. During the process, keep stirring to prevent the pot from getting stuck. Turn off the heat after boiling.
7.
When the temperature cools to between 80 degrees and 90 degrees, start to order the bittern
8.
15g bittern melted with a little water
9.
When starting to order the brine, be sure to slowly add it to the soy milk slowly, while gently stirring in one direction with a spoon to observe the changes in the soy milk
10.
After stirring evenly with a spoon, let stand for 15 minutes
11.
Scoop the tofu into the mold
12.
Wrap it with gauze, put a heavy object on it and press for 20 minutes
13.
Seasoning sauce: 1 spoon of light soy sauce, 1 spoon of vinegar, 2 spoons of warm water, half a spoon of sugar, 1/3 spoon of salt, 1/3 spoon of sesame oil, 1 spoon of shallots, 1 spoon of minced garlic, 1 spoon of sea pepper, 1 spoon of coriander Become
14.
Finish, let's start with the sauce
Tips:
1. The tofu made by the soymilk machine is more convenient and quicker. After the soymilk is filtered out of the bean dregs, the bittern can be adjusted to make the fragrant tofu;
2. Be sure to use gauze or other finer things to filter out the bean dregs, otherwise the bean curd will not condense better because of the presence of impurities after the brine is poured;
3. Because the maximum water level of the soymilk machine is limited, the amount of soymilk produced is relatively small. You can make soymilk twice and then make tofu.
