The tofu made by myself has no bean curd residue, and it is very delicate, which is much more delicious than the tofu bought.

Materials?

Soybean150g

Water1200g

3 grams of internal fat

How to make tofu?

Soak soybeans in water for more than 4 hours. The longer it gets cold in winter, the higher the growth rate of pulp during soaking time.

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Rinse the soaked soybeans with water.

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Pour into the soymilk machine and add 1200ml of water.

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Polished into delicate soybean milk.

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Pour the ground soybean milk into a cotton bag.

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Squeeze out the soybean milk by hand and separate the bean dregs.

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Pour the extruded soybean milk into a non-stick pan and heat it until it boils. Cook soybean milk in a deep non-stick pan or thick-bottomed pan to prevent the pan from overflowing. Stir from time to time, don't burn the pot.

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Boil soybean milk and skim off the floating foam. Continue to cook for 2 minutes.

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The top layer of soybean oil skin should also be removed to make soybean milk more delicate.

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Cool to about 90 degrees, and the temperature should not be lower than 80 degrees.

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Put 3 grams of lactone and 20 grams of warm water into a dissolver, and stir to dissolve evenly. Warm water can accelerate dissolution. The main component of internal fat is gluconic acid, which will be a little sour if it is put too much, and it is not easy to set and spread if it is put too little. 3 grams of internal fat is almost enough.

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Now start to wash the pulp, and quickly pour the cooked soybean milk into the internal fat dissolver from the height of 30 ~ 40 cm.

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Skim the washed soybean milk, cover it and keep it warm 15 minutes, and it will solidify into tofu. I used a rice cooker for heat preservation and curing, and the heat preservation effect was quite good.

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The tofu brain made in this way is delicate and smooth, and it is also very good to eat with juice for breakfast.

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If making tofu requires the following steps, add a thin piece of cotton cloth to the tofu mold, scoop the prepared tofu brain into the mold with a spoon and scrape it flat.

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Squeeze a little harder, squeeze out a part of the bean water in the bean brain, shape the tofu, and then continue to press for more than 30 minutes to become tofu.

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In this way, the tofu is ready. You can demould the mold by turning it upside down.

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The longer the time is pressed, the older the tofu will be. On the contrary, the shorter the time, the more tender the tofu is. This can be done according to your own needs.

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