Tofu Flower-tofu
1.
Wash 150g soybeans and soak them in clean water at room temperature for 8-12 hours.
2.
Pour out the soaked soybeans and put them into the cooking machine, add 1200ml of water, and grind several times when grinding, so that the yield rate will be higher. It is recommended to use the juice or fruit and vegetable mode to use the automatic soymilk machine.
3.
Use a filter cloth to filter the ground soy milk. When filtering, squeeze it hard to squeeze the slurry inside, and don't waste it.
4.
Put the soy milk in the pot and boil it, use the induction cooker to be especially careful, it is easy to paste the pot, stir and cook, boil for 1 minute, skimming the soy milk foam.
5.
The lactone 3g is dissolved with about 10g of warm water, and the lactone is dissolved and poured into a metal container for use. The metal container is convenient for soaking in hot water for heat preservation.
6.
Turn off the boiled soy milk and cool it to about 90 degrees (in the summer, turn off the heat for about 2 minutes) and pour it into a metal container with lactones. When flushing, pour the soy milk from a high point into the lactone. , This will be more fully integrated, if you are afraid of unevenness, you can stir it slowly at once, and then cover the lid and use the residual temperature of the soy milk to keep it warm. It is best to soak the container in hot water to keep it warm, so that the effect is better and the solidification is stronger. .
7.
Leave it to keep warm for 15 or so, the soy milk has solidified, you can scoop out a part of it and put some sugar to eat, and the other part to make lactone tofu.
8.
Place a piece of tofu cloth in the tofu container, then pour the remaining tofu flowers in, put on the lid, and then press it with a heavy object for about 3 minutes.
9.
When the time is up, the tofu can be demoulded, and the tofu is complete. Lactone tofu is more difficult to make, so I worry that the molding effect is not good enough.
Tips:
The beans must be soaked for enough time. The soybean meat inside is smooth and has no depressions, so that it is easy to grind, the rate of pulp output is higher, and it is easier to shape; the proportion of tofu is very important, and the concentration is much greater than that of the usual soy milk. The ratio is made out of egg flower shape; 400ml of soy milk corresponds to 1g of lactones, and excessive amounts will have a sour taste.
