Materials? 250 grams of dried soybeans and 2.2 liters of water.
How to make a homemade Yuba?
I like to prepare all the tools and materials before cooking. Soybeans are soaked one night in advance. I use a cooking machine with a filter bucket inside.
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I mixed soybeans with water three times. First, put the soybeans into the cooker. Of course, it can also be made with soymilk machine, but I think the dosage of soymilk machine is not as good as that of cooking machine. It depends on personal habits (⊙o⊙)
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Put about 750ML of water after each addition of soybeans, just below the height of beans.
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Although the cooking machine has a filtering function, I still use a sieve to filter it again, and my friends can still filter out small dregs when they see it ~
All soybeans are filtered for the last time after grinding. In order to ensure the quality of the finished product, try to filter out the dregs ... (The great gods said it was best to use steamed cloth, because I didn't have it, so I repeated it several times, which was really exquisite)
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Prepare a pot, put the soybean milk on the fire to boil, turn off the fire after boiling, and stir constantly during cooking to prevent sticking to the bottom. Full of thick soybean milk fragrance ╮ (╯ ▽ ╰) ╭
The most crucial step is coming: prepare a slightly larger pot and put a shelf on it (I happen to have a square electric frying pan at home). Put a tray with the widest mouth on the shelf as much as possible. Soymilk can be added to the plate several times, and the water below will keep boiling after boiling (in short, it is heated by drinking water)
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It takes about 6 minutes to see the skin on the soybean milk. This state cannot be mentioned yet. Wait two minutes and try to poke it with chopsticks. It feels tough. Friends will have experience if they try twice more!
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It is best to use stainless steel chopsticks (anti-sticking) to quickly cross the diameter of the plate and lift the bean skin. This step is a little faster for friends. If I use a shallow dish, I can produce a piece of bean skin in about 10 minutes. It doesn't have to be like this. You should master it yourself. You should observe the water under the plate, because the water level should be about half of the plate to ensure the best state of soybean milk (boiling but not boiling). If there is less water, add it If there is less soybean milk on the plate, lift the soybean skin and add it.
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Pick it up and put it on the baking net, and let them drip quietly. o>_<o.
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The air dryer dried at 68 degrees for 3 hours. If you have no friends, put them in a ventilated place. O>_<o's homemade Yuba is finished. It's a simple step and requires patience. I hope my friends can eat the most authentic food!
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skill
We usually eat yuba by warm frying. After fluffy, it can be made into sliced yuba and cold yuba.