I bought a piece of tofu outside yesterday and fried it in the morning. As a result, I have been having diarrhea. When I went to the clinic, the doctor said that it was probably caused by unclean tofu. At that time, I was very angry. A few dollars for a piece of tofu actually made me feel bad for a long time, but I usually like it. After returning home, the daughter-in-law said, "I just learned a trick from my mother. I'll show it today. Tell me when you want to eat tofu. " You don't have to buy tofu if you want it. I will teach you how to make tofu at home, with almost no failure. Don't worry, you can do it yourself.

I didn't intend to take it seriously. As a result, my daughter-in-law really made a piece of tofu. Fried tofu tastes great, much more delicious than what I bought. You don't have to buy tofu in the future. Today, I borrowed my wife's method to teach you how to cook tofu at home, with almost no failure. You have to master old tofu and tender tofu by yourself. The key is to rest assured.

Homemade tofu raw materials: 500 grams of soybeans and 7 grams of gypsum powder.

Specific production steps: first, prepare 500g soybeans, then pick out the beans inside, clean them, soak them in clear water for about one night, and then rinse the soaked soybeans.

Second: pour the washed soybeans into a high-speed blender, then add clean water, the ratio of water to soybeans is about 6: 1, and then break them with fruit and vegetable keys.

Third, put a cage cloth in the basin, pour the broken soybean milk on the cage cloth, and filter out the bean dregs; Pour the filtered soybean milk into the pot, cook slowly over medium heat, stir constantly in the middle to prevent the pot from being burnt, skim off the floating foam on the surface, and continue cooking for 2 minutes after boiling.

Fourth: Pour the prepared gypsum powder into a bowl, add 20ml of water and stir evenly for later use.

Fifth, add the prepared gypsum water into the soybean milk, gently stir until the bean curd is cooked, turn off the fire, skim off the clear water inside, put the bean curd into a cage cloth, filter off the excess water, put it into a mold, wrap it neatly with a cage cloth, and press a heavy object on it for about an hour.

In this way, the tofu is ready, and the tofu made by ourselves is clean and pure, without any additives, and tastes very good. If you want to eat tender tofu, press it for about half an hour in a short time, and if you want to eat old tofu, press it for a while, which is actually how much water the tofu presses out. I made a little old tofu, and a catty of soybeans made a catty of tofu, weighing 32. Fried tofu tastes particularly delicious. It's simply wonderful.