Super idea king--no need to use gypsum brine, make homemade tofu

Step one: Soak the soybeans. Choose beans with even and plump grains. Soybeans need to be soaked for 12 hours before they can be used until they are completely soaked. Please bring out the magic tool for grinding beans - a blender! Put the soybeans into a blender and add water. The ratio of soybeans to water is 1:5. Five bowls of water for one bowl of soybeans is just right. Pay attention to the correct proportions to make high-quality tofu!

Step 2: Grind soy milk. Close the lid and start grinding the soy milk. After grinding, filter out the soy milk, place a pair of chopsticks on a large bowl, then place the prepared water filter container, and finally lay a piece of gauze on it, and the simple filter is ready. Pour the soy milk into gauze and filter it, then squeeze it out with your hands.

Step 3: Cook soy milk. Pour the filtered soy milk into the pot, bring to a boil over medium heat, and remove the foam on the surface. Only then will the tofu be smooth and bubble-free. After the soy milk boils, continue to simmer for 5 minutes. Turn off the heat and wait another 3 minutes to allow the temperature in the pot to drop to 80 to 90 degrees. Set aside the bean skin on top of the soy milk.

Step 4: Order tofu. For such a large pot of soy milk, you only need a spoonful of white vinegar! Sprinkle the white vinegar evenly into the pot little by little, and use a spoon to gently stir in the same direction until the soy milk reacts chemically and a flocculent precipitate appears. After lighting, cover the pot and let it settle fully.

Principle of the idea: White vinegar is a natural fermented product, and when the acetic acid contained in the white vinegar meets the protein in the soy milk, many white flocculent particles will be formed. After the particles condense and settle, bean curds are formed.

Step 5: Press the tofu. We can use local materials to press tofu, just use a steamer or vegetable basket at home. Spread a layer of clean gauze on top, pour the tofu pudding in, and wrap it with the outer gauze. Next, place a heavy object on the Wang Dou Hua, fill a large bowl with water and put it on top. If you like to eat soft tofu, you can add less water; add more water and press harder to make the tofu firmer. After 2 hours of pressing, the tofu is ready.

Turn it upside down and pour out the tofu!