Traditional Old Tofu
1.
Pick dry beans to remove impurities and not full beans, soak them overnight in clean water to make them swell until fully foamed. In summer, you need to put them in the refrigerator freezer; prepare a proper amount of water, and the filter tank of the soymilk machine can be used in one jar. Take half a bowl of soaking Add the good soybeans to the food processor, and then put two-thirds of the water in the bucket of the food processor to make soy milk; filter the beaten soy milk with cotton cloth, and store the filtered bean dregs in the refrigerator, which can be used for steaming steamed buns and pancakes Wait
2.
Then put it to a boil in a thicker pot; after boiling, skim off the foam, then cook for about 2 minutes, turn off the heat, and cool the soy milk to about 80-90 degrees
3.
Weigh 1.5 grams of lactone into the container, use 1 tablespoon of boiled water to dissolve it for use
4.
Rinse the dried soy milk into the container containing the lactone, then stir to mix the lactone and soy milk evenly, and put it in a warm pot for 15 minutes
5.
Put the sesame sauce in a bowl and add appropriate amount of boiled water to bring to the boil, just like pumpkin porridge, then add 1/2 teaspoon of salt, 1 tablespoon of light soy sauce, 3 tablespoons of sorghum vinegar, and make a sesame sauce for later use; wash and chop coriander for later use.
6.
After 15 minutes, the soy milk will solidify and serve as tofu brains. Use a spoon to put it in a bowl.
7.
Pour in the blended sesame sauce, drizzle with sesame oil, then sprinkle with coriander and shiitake mushroom sauce, you can also put chili oil, ready to eat
Tips:
1. The beans should be fully soaked, which is more conducive to the production of pulp;
2. When filtering soymilk, it is best to use a denser cotton cloth, the more delicate the tofu will be;
3. The soy milk mixed with lactones must be kept in a heat-preserving container, so that the tofu brain will not cool down after it has solidified;
4. When the soy milk is cooled, a film will be formed on the surface, gently pick it up with chopsticks, and dry it is the yuba. If you want the lactone tofu in the supermarket box, put more lactone, and keep it warm for a little longer. Just a little bit, and it’s not bad to eat it cold.
