300 grams of soybeans

Saline 8g

Warm water 100 ml

How to make salted tofu?

Soak soybeans one night or six hours in advance.

Put the soaked soybeans into a cooking machine and beat them into soybean milk. Because of the large amount of soybeans, it takes 4-5 times to finish. The ratio of soybean to water is 1: 10.

Sift the beaten soybean milk with a sieve and pour it into the cauldron.

Turn on the high fire, boil the soybean milk, and when it boils, turn it to medium heat, skim off the floating foam on the surface and cook for 2-3 minutes.

Mix bittern and warm water for later use.

Cool the cooked soybean milk to about 80 degrees, pour one-third of the brine, and stir while pouring with a spoon, each time in the same direction, so that there is no need to pour brine when tofu appears.

Cover the pot and let it stand for 20 minutes. You can see that the tofu brain is completely out of water, and it is full of water. Slowly pour out some excess water.

Spread gauze in the mold, pour tofu into the mold, and put a deep baking tray under the mold, so that you can catch the flow?

When the water comes, press it with the lid and it will be OK.