1. Soybeans soaked in advance
2. Celery diced
3. Put the soybeans, celery and 1400ML of water in the mixing cup
4. Start the button and beat a few times, then sift
5. Put the beaten celery soy milk in a pot and boil
6. Bring to a boil and turn to low heat and cook for another 12 minutes
7. The internal fat is put in the pot, the inner pot of the rice cooker I use
8. The boiled celery soy milk is cooled slightly and then poured into the internal fat water
9. Put it in the rice cooker and let it stand for 20 minutes to turn on the heat preservation function
10. Time is up, this is actually Dou Hua
11. Put the bean curd into the tofu mold on the gauze
12. Can add weight for 30 minutes
13. When the time is up, tear off the gauze and take out the tofu
Tips:The age and tenderness of tofu are related to the pressing time. The tofu can also be directly added to make salted tofu.
