300 grams of beans

Water 3000 ml

Prepare more plaster, depending on the steps.

How to make homemade gypsum tofu (tofu brain)?

Soak the beans overnight, wash them and remove the bad beans.

Use a cooking stick or the juicing function of a soymilk machine to break the soaked beans, and remember to beat them for a while.

If you use the soymilk machine, you should hit it twice and use the juice function. If one time is not fine enough, you can play it several times. I usually call two or three times. Time is faster, not as time-consuming as making soybean milk.

My Philips cooking stick needs patience.

It doesn't matter if it's not particularly broken. Less pulp, less tofu.

Like our family is cooked with bean curd residue, it's not a waste, haha … I'll come back with a recipe for cooking with bean curd residue later.

After crushing, filter the bean dregs with gauze. ...

Note that at this time, the pulp is raw, raw.

When cooking soybean milk, I forgot to take pictures. Remember to stir when boiling, and don't spill it. Soymilk is easy to come out after boiling, and the process is very fast, which requires special attention. If the stirring doesn't work, remember to turn off the fire and hurry. ...

In fact, cooking is almost enough, and you don't have to roll it a few times. If you are not going to drink tofu brain or cold tofu, you can cook it almost. After all, our tofu will be cooked and processed before eating.

In the process of boiling soybean milk, scoop a small bowl of unopened soybean milk, add about 15g gypsum, stir well, and pour into a large container.

After the soybean milk is cooked, immediately flush it into gypsum water. If the upper part is not solidified, you can use hot soybean milk to wash some gypsum and sprinkle some folk remedies on it. If the upper part of soybean milk is solidified, you don't need to sprinkle it.

Note that if successful, you can see the solidified tofu brain at this time. If the molding is not particularly good, the problem is not great. It is better to be tender than old, and it will not taste good when you are old. If it is tender, it may be thinner, or there may be a little less gypsum, so it doesn't matter.

I made it very thin this time. I can see some water. There should be no water if it's good, but it's okay. I can go on. Don't lose heart.

Here, it means that the tofu is ready ... la la la la.

At this time, I had a desire to fill a bowl and add some sugar. It's warm and delicious, but my hometown was delicious when I was a child. Our tofu brain was sweet when I was a child, but it was salty when I grew up.

If you just want to drink tofu brain, you can stop here. ...

Just find a tool that can drain water and put gauze on it. You don't have to have a special tofu box, although I have one, haha.

Take out the bean curd and wrap it in gauze. Leaking water is unnecessary.

Wrap gauze, tie a knot casually, or build a piece casually, whatever you want to play with. I'll tie a knot first, drain it for a while, and then untie the gauze and spread it out, or I'll press it with a heavy object later, and it will get pimples.

Use a larger container on the gauze, fill it with enough water or other heavy objects, press it, and forget to take pictures. ...

Just press it for more than ten minutes, judge for yourself, and press it by hand, and you will feel tofu, instead of pressing it for hours as some prescriptions say.

This is taken out after pressing. Texture is my favorite, and it feels very dull. ...

Cut it open.

Dangdang Dangdang ... This is the final result. I broke a piece and tasted it directly. It smells good.