Steps to make homemade salt-braised tofu

1

Soak the soybeans overnight, at least 10 hours in winter.

2

Add 10 times of water and use a juicer to grind it into bean juice. You can filter it again at the same time.

3

Filter the bean juice with gauze again. The finer the filter, the better.

4

Put the bean juice in the pot and prepare to boil.

5

After boiling, simmer for a while, then bring to a boil again, repeat three times, and skim off the foam as much as possible.

6

Another way to cook bean juice is to reserve about 200ml of raw bean juice. Pour in one-third of the raw bean juice each time the pot is opened. You don’t need to use low heat. You can also add raw water. .

7

Let the cooked bean juice sit and cool to 80 degrees. Without a thermometer, leave it for about 7 or 8 minutes.

8

While the bean juice is standing, add 5 grams of salt brine (40:1 to dry beans) and 20ml of water to dissolve.

9

Stir the brine water into the bean juice with a spoon three times, and make a few circles. No need to stir vigorously.

10

After one minute each time, the tofu brain will basically solidify for the third time.

11

Suck out the water and prepare to press the tofu.

12

A tofu mold or a small drained frame can be used. Cover it with wet gauze and pour in the tofu curd.

13

Wrap it in gauze and put something heavy on it for half an hour. If it takes too long, the tofu will be too dry and taste bad.

14

The salt-braised tofu is ready.