I bought a piece of tofu outside yesterday and fried it in the morning. As a result, I have been having diarrhea. When I went to the clinic, the doctor said that it was probably caused by unclean tofu. At that time, I was very angry. A few dollars for a piece of tofu actually made me feel bad for a long time, but I usually like it. After returning home, my husband said, "I make tofu myself. I just learned a trick from my mother. I'll show it today. Tell me when you want to eat tofu. " You don't have to buy tofu if you want it. I will teach you how to make tofu at home. Almost no failure. Don't worry, you can do it yourself!

I didn't intend to take it seriously. As a result, my husband really made a piece of tofu. Fried tofu tastes great, much more delicious than what I bought. You don't have to buy tofu in the future. Today, I borrowed my husband's method to teach you how to cook tofu at home, and I almost failed. You have to master old tofu and tender tofu by yourself. The key is to rest assured.

Homemade tofu

Materials: 500g of soybean and 7g of gypsum powder.

Specific production steps:

First: First, prepare 500g soybeans, then pick out the beans inside, clean them, soak them in clear water for about one night, and then rinse the soaked soybeans.

Second, pour the cleaned soybeans into the wall-breaking machine, then add clean water, the ratio of water to soybeans is about 6: 1, and then use the fruit and vegetable bond to break the wall.

Third, put a cage cloth in the basin, pour the broken soybean milk on the cage cloth, and filter out the bean dregs; Pour the filtered soybean milk into the pot, cook slowly over medium heat, stir constantly in the middle to prevent the pot from being burnt, skim off the floating foam on the surface, and continue cooking for 2 minutes after boiling.

Fourth: Pour the prepared gypsum powder into a bowl, add 20ml of water and stir evenly for later use.

Fifth, add the prepared gypsum water into the soybean milk, gently stir until the bean curd is cooked, turn off the fire, skim off the clear water inside, put the bean curd into a cage cloth, filter off the excess water, put it into a mold, wrap it neatly with a cage cloth, and press a heavy object on it for about an hour.

In this way, the tofu is ready, and the tofu made by ourselves is clean and pure, without any additives, and tastes very good. If you want to eat tender tofu, press it for about half an hour in a short time, and if you want to eat old tofu, press it for a while, which is actually how much water the tofu presses out. I made a little old tofu, and a catty of soybeans made a catty of tofu, weighing 32. Fried tofu tastes particularly delicious. It's simply wonderful.

Cooking skills of homemade tofu;

1) When making tofu, soak the soybeans one night in advance, which is almost seven or eight hours in hot weather and twelve hours in winter. Soaked soybeans will be easier to absorb and taste more delicate.

2) Filter raw soybean milk with cage cloth, and filter out bean dregs. The tofu is smoother, has no honeycomb eyes and tastes better.

3) When cooking soybean milk, skim off the floating foam on the surface of soybean milk, and the tofu made has fewer pores and is very delicate.

4) When making tofu, you don't need too much gypsum powder. Generally, 500g soybean needs about 6-7g gypsum powder, which will not affect the taste. The ratio of water to gypsum powder is generally 10: 1.

Although you can buy tofu in supermarkets or vegetable markets now, the price is very cheap, two or three pieces, but the tofu made at home is not clean and hygienic, and you can eat it without adding it. Friends who have time may wish to try it at home. If you have other ways to make tofu, please leave a message below. Thanks for your support.

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