condiments

Soybean100g

condiments

water

1 kg

Internal fat powder

2 grams

The practice of homemade tofu pudding

1.

Wash the soybeans, soak them for one night in advance and take them out for later use.

2.

Pour into the soymilk machine, add about 1000g of filtered water, cover the soymilk machine, and press the soymilk machine button.

3.

After beating the soymilk machine, filter out the bean dregs with gauze or sieve (twice), and pour the pure soymilk into the soup pot.

4.

Skim off the foam on the surface, put it on the stove to boil, turn off the fire, remove the bean skin on the surface, and let the soybean milk naturally air-dry to about 85 degrees.

5.

Mix the internal fat with a spoonful of water, add it to the cooled soybean milk, and stir it quickly in one direction with a spoon.

6.

Cover the pot and stew 15 minutes.

Cooking tips

1, the ratio of soybean to water is about 1: 10, 100g soybean 1000g water, 80g soybean with 800g water, and so on;

2, it is best to use gauze when filtering, its density is high, and the tofu made is smoother;

3. Without a thermometer, just wait for the soybean milk to boil, and leave the fire after two or three minutes of complete boiling. At this time, prepare the internal fat and adjust the water. Again, pause and pour in soy milk.

4. Make tofu pudding. These are the basic things to say. Soymilk is ready. If you want to eat sweet food, you can add sugar or honey or jam directly. If you want to eat salty food, add mustard tuber, shrimp skin, onion, salt, soy sauce and all your favorite seasonings, even Chili oil. A thousand dollars can't buy the love in your heart. As long as you like it, everything else is just floating clouds.