Since I learned how to make tofu with white vinegar and physalis, I bought the tools to make tofu at home.

The principle of using physalis to make tofu is similar to using "lead" or "noodle fertilizer" to steam steamed buns. There are no additives or chemicals. It can be said that "the original soup makes the original food", so physalis tofu is "Green and environmentally friendly tofu". Real green food, healthy life! It goes without saying that making tofu is safe nowadays. . .

Moreover, tofu in ordinary brine and gypsum has very bad effects on the cardiovascular and cerebrovascular diseases. Even gluconolactone is a chemical additive and has a great long-term impact on the human body.

White vinegar is a natural fermentation product; while physalis is a product of natural fermentation, which is water squeezed out of tofu with white vinegar. It is said that VB12 even exists in the water fermentation product of this Physalis. The human body

If it lacks vitamin B12, it will accelerate the aging of the brain. Therefore, we should often eat fermented tofu, which is good for preventing brain aging and Alzheimer's disease.

Shi Shang Cook

Ingredients

Organic dried soybeans

1 catty

Clear water

10 pounds (8 pounds of soy milk mixed with 2 pounds to cool down)

Huiren juicer

Tofu mold

Gauze

White vinegar

50ml

Water

250ml

Electronic food thermometer

1 piece

Wash the dried soybeans and soak them until they are 2-3 times in size.

Rinse with water.

Pour into a basin filled with 8 pounds of water.

Use a juicer to grind soy milk.

Pour the soy milk into a basin covered with gauze.

Strain the soy milk through gauze.

Pour the filtered soy milk into a large pot, bring to a boil over high heat, continue to cook over low heat for 1-2 minutes, and spoon off the foam on the surface.

Use a measuring cup to hold 2 kilograms of water. The measuring cup is 500ml. Two cups hold exactly 2 kilograms.

Pour water into the boiled soy milk to cool down.

During the cooling process, dilute 50ml of white vinegar with 250ml of water.

Measure the temperature with an electronic food thermometer.

When the temperature drops to more than 80 degrees, use a spoon to divide the diluted white vinegar into the pot 3-5 times, stirring slowly in a circular motion.

The bean curd came out after a few minutes.

Heat over high heat for 1-2 minutes to allow the tofu curd to fully condense.

Scoop out the water when it is almost completely separated from the bean curd.

Put the prepared gauze flat on the tofu mold, and use a spoon to spoon the tofu into the mold.

Fold the surrounding gauze cover flat.

Close the mold cover and press it tightly.

If you want to eat old tofu, press it with heavy objects for about 15 minutes. The longer you press it, the older it will be. If you want to eat soft tofu, press it with your hands for 3-5 minutes.

The water scooped out in this way is physalis, which can be saved for the next time you order tofu.

Put the physalis scooped out into a bottle, seal it and let it ferment for a few days. The time is not certain. As long as the physalis fermentation becomes sour, you can order tofu. The tofu you order is physalis tofu. After fermentation, the physalis can be kept for next time, and the cycle continues. Dear friends, you can refer to my Physalis Tofu recipe.