You can make white tofu at home, which is as simple as selling it outside! I am an avid tofu eater, which can be said to be an addiction to tofu. I like all kinds of tofu, white tofu, tender tofu, Japanese tofu and so on, but every time I eat it, I will go to the supermarket or the vegetable market to buy tofu, but sometimes I can't buy the tofu I want if I go late. Later, a friend of mine said that you like tofu so much. I'll teach you how to make white tofu at home, so that when you want to eat tofu every day.

In fact, the method of homemade white tofu is very simple. I made white tofu with him once, and I basically learned how to make it. And the taste of white tofu is authentic, not worse than the white tofu sold outside. After I made white tofu, I cut a piece for my husband to eat. My husband praised me for the delicious tofu I bought today, but he didn't believe me when I told him that it was my own tofu made at home. In his impression, making tofu should be a particularly troublesome process, but unexpectedly, I really made it at home. My husband said that I am proficient in everything now, and I am becoming more and more virtuous. So if you want to know how to make white tofu, let's take a look.

First of all, in the choice of materials, we should choose non-genetically modified soybeans. I believe many people should know that genetically modified food is not good for our health now, and then we will pick out the rotten beans in non-genetically modified soybeans and soak them in water. When our soybeans are soaked, they will be washed and then ground. We will soak the soybeans in clear water and pour them into the crusher to start crushing. In addition, if your home is a cooking machine, you must pick out the beans that have not been soaked, otherwise it will easily damage our cooking machine, so be sure to check them carefully before typing.

Then we can start polishing. After cooking, we can start cooking. We pour the soybean milk into the pot and cook it for about half an hour. Remember to stir more when cooking until the foam overflows. But tofu will smell better if we cook it a little. After cooking, we can filter it. We use a piece of gauze, pour soybean milk into the gauze and filter it. We can order bittern. We go to the supermarket to buy brine slices and then melt them with cold water. When the soybean milk is cooled to about 80 degrees, we can slowly add brine.

We can stop adding salt water when we see the tofu flower appear and the water begins to clear slowly. Next, it is particularly crucial to suppress tofu. We wet the gauze with water and put it into the mold, but we must pay attention to four corners. Then we pour the tofu into the mold. After pouring the tofu, we pull up the four corners of the gauze and cover it. Then we press it with a heavy object for about half an hour. Next, we will take the last step. We will demould the pressed tofu. After demoulding, we can

Here, I will give you some suggestions for making white tofu. We can add a little more water to the initial soybean milk, so that the tofu will taste smoother and the concentration of brine can be slightly lower. In addition, you must choose extra-thick gauze when pressing, so that the water can be filtered out faster and the tofu can be easily demoulded. The making of tofu is not so mysterious. Come and make tofu with me.