condiments

500 grams of soybeans

condiment

water

Proper amount

The practice of ordering tofu with vinegar

Auxiliary tools to be prepared:

1, a container that can filter water (a steamer or a vegetable basket can be used)

2. A container with the same shape as the filtering container but smaller is used for squeezing tofu.

3. Gauze 1 piece

1. Wash the soybeans and soak them in clear water overnight, then wash them and beat them into raw soybean milk with a stirring rod (it is best not to use a soymilk machine because the concentration is not enough to make tofu). Pour the raw soybean milk into gauze and squeeze out the soybean milk by hand (keep the residual soybean dregs and mix them with flour to make various pasta, so I made a bean dregs meat pie, which is delicious. )

2. Boil the filtered soybean milk to remove the foam on the surface, otherwise it will overflow easily. After the soybean milk is boiled, continue to cook on low heat for about five minutes to prevent the smell of beans. Turn off the cooked soybean milk for 5- 10 minutes, let the temperature drop to 80-90 degrees, sprinkle the vinegar evenly into the pot bit by bit, and gently stir it in one direction with a spoon. When the soybean milk begins to flocculate, you can't throw another layer of bean skin on the hot soybean milk. It doesn't matter if you make tofu. That's the most nutritious one. Dried bean curd is a product we eat.

3. Keep the temperature for 20-30 minutes after ignition, so that the sediment can fully react, prepare a container that can filter water (I use a small steamer), spread clean gauze, and scoop the tofu flower into the gauze (catch the leaked water with a plate below).

4. Smooth the tofu flower, wrap it with gauze, and then press it with a heavy object to help squeeze out the water. The pressure is about 1 hour (the time and intensity of pressing tofu depends on personal taste. If you like to eat tender, press it less for a while, and the weight on it can be lighter; If you like to eat hard food, press it for a long time; Squeeze out all the water as much as possible and the tofu will dry. It is best to eat fresh tofu as soon as possible. If you can't eat it right away, soak it in cold water and keep it in the refrigerator.

Cuisine characteristics

I was so happy that I immediately put a big bowl on the pot and ate it. I feel a stomachache after eating. I'm not afraid of it. I ate a meat that didn't grow and looked very nutritious!

I have always been casual, fun and delicious, and I can play whatever I like, hehe ~ Simple life is what I have been pursuing, and I like to fiddle with it on a whim. Of course, I want to revolve around two girls, just to make them eat healthy and nutritious, and get fat in vain. Since I knew that the tofu I bought outside contained lime, I seldom bought it, but I was afraid not to eat tofu because I was afraid. After all, soy products are good for women and children. Besides, everything you can eat now is mixed here and there. Life is alive, and everything you should eat is indispensable. I have seen the method of ordering tofu with white vinegar in an infant cookbook. Because of my laziness, poor hands-on ability and fear of failure, I have never been able to do it myself. I happened to see this method and it was very successful. I'm really happy. Let's not be lazy about what we can do. Let's roll up our sleeves and get to work at once. Cooking for children can be practical, which is the real health.