1. Tofu in white vinegar: Soak the soybeans for 8-12 hours, pour out the water in which the soybeans are soaked, and pour the soybeans into the blender
2. Pour in 1000 grams of water first. I use the stirring gear of the soymilk machine. You cannot use the stirring gear while heating.
3. After the soy milk is made, add the remaining 800 grams of water and stir evenly
4. Use a colander or gauze to strain out the okara
5. Mix 30 grams of white vinegar with 200 grams of water for later use
6. Heat the soy milk on medium heat, stir while heating (to prevent the bottom from sticking), use a colander to remove the surface foam
7. After boiling, heat for another 2 minutes, turn off the heat and let it stand for 1 minute. After standing for 1 minute, pour 1/2 of the vinegar water, mix gently, then pour the remaining vinegar water, and mix gently.
8. Slowly the soy milk begins to agglomerate. At this time, you can heat it up slightly (without boiling) to accelerate the solidification, add a little salt to taste, and the soy milk will solidify after it becomes clear.
9. Spread a piece of gauze in the tofu mold
10. Pour the solidified soy milk
11. After the water leaks, wrap the tofu with gauze
12. Press a heavy object for 15 minutes
13. The heavier the pressure, the firmer the tofu. I compressed 1kg of water
14.
After 15 minutes, open the gauze and the tofu is ready.
Tofu wrapped meat: sliced tofu, cut kimchi into sections
15. Peel the lower pork belly and cut into slices about 1cm
16. Put a little salt, sugar, rice wine, sesame oil in the pork belly, mix well and marinate for 20 minutes
17. Put the pork belly in the pan and cook (medium-high heat)
18. After the meat is grilled, you can assemble the tofu-wrapped meat. The shrimp paste in the TV series is omitted.
19. Tofu~
