1. How to make tofu at home:

Tools/materials: soybeans, salt, water.

1. Soak 300g of soybeans to 2-3 times the original volume. After soaking, it will be about 600-700g.

2. Grind the soaked soybeans and water into soy milk according to the ratio of 1:1.5.

3. Filter the squeezed soy milk through gauze, twice is best.

4. Pour the filtered soy milk into the pot, simmer over medium heat and stir.

5. After the soy milk is boiled, add the brine while stirring, spoon by spoon, until the soy milk turns into a flocculent shape as shown in the picture, then turn off the heat.

Brine recipe: 300ml water, 2 spoons vinegar, 1 spoon salt.

6. Put the soft and tender water tofu into a tofu box covered with gauze, cover it with gauze and wait for it to solidify, about 5 minutes.

7. Press a bottle on the tofu box and the tofu will be firmer.

2. Homemade tofu curd method:

Main ingredients: 2 small bowls of soybeans

Accessories: 2 tablespoons of oil, 5 black fungus, 2 teaspoons of soy sauce , 2 teaspoons of salt, appropriate amount of chili oil, half a head of garlic, 1 teaspoon of dark soy sauce, 4 grams of lactone, 200 grams of lean pork, appropriate amount of water starch

1. Wash the soybeans and soak them one night in advance.

2. Add starch to the fungus one night in advance, clean it and then soak it.

3. Pour the soaked soybeans into the soymilk machine and press the whole beans.

4. Cut the lean meat into small cubes, add starch, a small amount of salt, soy sauce, and cooking wine to marinate for a while.

5. Pass the cooked batter through a sieve. Do not throw away the bean dregs. You can make a lot of delicious ones.

6. Use a small bowl to add a small amount of cold boiled water to dissolve the lactone, then pour the sifted soy milk through the bowl containing the lactone. Do not stir anymore, cover it and put it aside. Wait 20 minutes in a warm place.

7. The tofu curd is ready.

8. Pour in marinade, minced garlic, and chili oil, and it’s done.