I didn't expect everyone to like fermented bean curd so much. I was an experiment at that time, and I didn't know if it would be successful, so there was no filming process. Later, the bean curd was successful, and I was very happy. I just filmed a few pieces of freshly made bean curd, and then I immediately cut it and fried it. It was delicious to eat it, and it was delicious without adding any seasoning or salt. My daughter said that I would make you a home-made bean curd, and I said yes, and the home-made bean curd came out of the pot, which was more delicious. I'm glad to know that I didn't take a picture after eating, but only these pieces. Well, let's not talk about the specific method.
This piece of tofu was soaked in 25 grams of aged soybeans and dried beans with enzymes for one day and one night, and the water was changed twice in the middle. Because the aged beans have an unpleasant smell, they can be smelled by soaking in water. Using enzyme bubbles may reduce some of the taste and sterilize it, because soymilk or ingredients are used. It happens that there is a juicer at home, and it feels better to press and grind the pulp just like the previous stone mill, and the nutritional loss is small. After grinding, filter the soybean milk with dense gauze, and try not to have bean dregs, and then boil the soybean milk. It is also very important. First, don't paste the pot, and second, don't overflow the pot. I use an electric steamer with 25 grams of beans and 5 pounds of water. The pot can put 7.8 water, and it can be stirred all the time with low fire. Because there is still energy when the electric steamer is turned off, the soybean milk can still be opened all the time. When the pot is opened for 6 minutes, the soybean milk is not poisonous. At this time, the temperature of 1-degree soybean milk should be cooled to 8 degrees before tofu can be ordered. At this time, 5 ml of cold water is mixed into soybean milk, and the temperature is about 8 degrees. Well, you can order tofu. If vinegar is used, it will be about 25 to 3 ml. I don't know if the enzyme is 9 degrees. Put more, so I used 35 ml of rice enzyme mixed with 2 ml of water, and started to order tofu. The method is that 2 ml of enzyme water should be mixed into soybean milk in three or four times, and slowly stirred while adding it. After standing for about 1 minutes, the soybean milk turns into tofu brain, so you can prepare tools to press the tofu. My tools are the molds that I gave when I bought the juicer. After the tofu cloth was wrapped, I pressed it for 2 minutes, and it became this piece of tofu.