Ingredients

Main ingredients

150 grams of soybeans

1500 grams of water

3 grams of internal fat powder

10 grams of cold boiled water

Accessories

Yellow rock sugar

60 grams

Water

130g

How to make Cantonese-style sweet tofu curd

1.

Wash the soybeans and soak them overnight. After changing the water, remove the remaining soybeans. Pick out the good beans and put 1500 grams of water in another bowl.

2.

Assemble the juicer.

3.

Put the soybeans and water together.

4.

Start the juicer. Each spoonful of water and beans should be put into the juicer inlet together.

5.

The original juice machine produces bean dregs and soy milk at the same time. The soy milk produced by the original juice machine will be smoother. The principle is a bit like the old stone grinding beans, slow work Deliver fine goods.

6.

After all the soy milk is made, use a spoon to remove the floating foam, and then sift through the filter.

7.

Then filter it once with the filter cloth given by the store when you buy lactose. Although you use a juicer to squeeze out the soy milk, there will still be a little bean dregs in it, so This step is also important to whether the finished product is tender and smooth. Filtering before cooking is better than filtering after cooking. Filtering after cooking is too high, hot to the touch, and not clean.

8.

Put the filtered soy milk into the milk pot, cook over medium-low heat, stirring while cooking to prevent sticking to the pot. There will be foam when boiling, so remove it. After boiling, continue cooking for another 8 to 10 minutes. Because soy milk has a false boiling phenomenon, if you turn off the heat at this time, the soy milk has not been cooked thoroughly, and the soy milk also contains harmful ingredients-antitrypsin, phenolic compounds, saponin, etc. Antitrypsin will affect the digestion and absorption of protein, while phenolic compounds will make soy milk bitter and fishy, ??and saponin will irritate the digestive tract, cause vomiting, nausea, diarrhea, destroy red blood cells, and produce toxins. Therefore, soy milk must be boiled thoroughly before consumption. Set aside the cooked soy milk to cool down. (The room temperature was around 20 degrees at that time, and the cooked soy milk had been left at room temperature for about 6 minutes)

9.

Put the fat and cold water in a glass bowl and stir to dissolve.

10.

When the temperature of the soy milk drops to about 85 degrees, pour the soy milk in the milk pot directly into the glass bowl. Cover the lid immediately and let it sit at room temperature for about 20 minutes until it condenses.

11.

While waiting for solidification, you can make sugar water. What I use here is yellow rock sugar, 60 grams of yellow rock sugar, 130 grams of water. The yellow rock sugar is relatively large. , it’s best to break it into small pieces before cooking. Boil it into thick sugar water.

12.

The coagulated tofu curd is so tender and smooth that you can enjoy it by adding sugar water.