Materials: 300g of soybean, 3g of brine, tofu mold 1 piece, gauze 1 piece, and gauze bag.
The tofu mold can be replaced with something else, as long as there is a wall around it and the bottom can leak, and then you can find a cover of similar size.
Exercise:
Wash 1.300g soybean and soak it in clear water one night in advance.
2. Drain the soaked soybeans and pick out the bad ones. Add about 9 times as much water as soybeans to make soybean milk.
300 grams of soybeans, about 2700 grams of water. The soybean quantity is large, and the soymilk machine needs to be polished several times. It is recommended to weigh the water in advance, put it aside and add it several times)
3. Pour the beaten soybean milk into a gauze bag and filter.
4. Squeeze out bean dregs.
All the prepared soybean milk and bean dregs.
5. Pour the soybean milk into a large pot and skim off the foam.
6. After the fire boils, turn to low heat and keep boiling for about 5 minutes.
(The froth generated during cooking should also be skimmed as clean as possible. In addition, stir it from time to time when cooking to prevent sticking to the bottom. When the cooked soybean milk is stirred, there will be a layer of soybean milk skin on the surface and a circle around the pot. Take it out and dry it.
7. Turn off the fire and let the cooked soybean milk air dry naturally to about 80-85 degrees. Or, pour in cold boiled water accounting for about 20% of the total amount of soybean milk, and let the soybean milk cool quickly.
(If you don't have a thermometer at home, it's recommended to shower the soybean milk directly with cold boiled water. I turned off the fire directly, and added 600 ml of cold boiled water to 300 grams of soybeans and 2700 grams of soybean milk milled by water. After stirring, the temperature was 80.8. )
Mix 8.3 grams of brine +40 grams of cold boiled water evenly to make brine.
9. Scoop a little brine on the surface of the cooked soybean milk several times with a large spoon, and stir while pouring.
10. Slowly, soybean milk will separate into white flocculent, slightly clear yellow liquid. At this time, there is no need to add salt and brine.
1 1. Boil on high fire for about half a minute, turn off the fire and let stand for 5 minutes. When the floc in the pot becomes big, you can start pressing tofu.
12. Wet a large piece of gauze, spread it in the tofu mold, and make it as flat as possible.
13. Stir the processed soybean milk with chopsticks and pour it into the tofu mold.
14. Put on gauze.
15. Put the tofu mold cover and press a heavy object on it.
(Tofu in the finished product picture is the result of filling a large cup with water (about 1KG) and pressing it for 45 minutes, which is similar to tofu sold in the general market and suitable for frying or burning. If you like the tender taste, reduce the time of pressing tofu, and if you want tofu to taste stronger, press it harder.