Soybean 400g water white vinegar a little.

working methods

1 Soybeans are soaked in advance and ground in batches.

Pour the soybean milk into the container, and the foam on it can be removed now.

3 ground soybean milk, if it is too strong, you can add a small amount of water.

4 Filter with foam and put it in gauze for 7 minutes! Otherwise, the gauze will not seal well. Squeeze by hand, the pulp and foam are very delicate.

5 the filtered foam is fished out, and it is so comfortable to wash your face and make a mask table! Raw soybean milk is the top grade of beauty!

6 Cool the cooked soybean milk to about 80 degrees. At this time, you can also add a lot of cold boiled water to speed up the cooling (this is also the reason why you don't add too much water in front)

7 Boil soybean milk. Pay attention to stirring when cooking raw soybean milk, or it will stick to the pot. Cook it for 2-3 times before it is really cooked!

8 white vinegar+water 1:3 ratio, stir evenly.

9 Pour a small amount of diluted white vinegar into the spoon, quickly put it at the bottom of the pot, then slowly stir it clockwise (counterclockwise is ok, you are happy), take out the spoon for about 3-4 times, and add a little white vinegar water to continue the last action.

10 Pay attention to the changes of soybean milk. When the flowers begin to bloom, add a little white vinegar water before the water becomes clear. The spoon can only draw a circle on the soybean milk.

1 1 When the water becomes clear, don't add vinegar when the tofu becomes too much. Leave it for a while, it's really just a moment, because if you leave it for a long time, the tofu will form itself, and the extruded tofu is not delicious! However, you can eat tofu pudding rice!

12 Take some time to prepare the tofu mold, which was bought by a treasure, and the smallest size will do! The tofu made is just right! The mold is in the kitchen sink.

13 Pour out the excess water in the pot, take out the tofu with a colander and put it into the mold. Don't be lazy and pour it in!

14 bagged tofu. The gauze next to it is folded like a quilt.

15 After folding, this mold has a cover, and I forgot to take a picture ~ Cover it and press it gently.

16 put a heavy object on it, and don't hold it for too long. 10 minutes is enough! Too long time and too much water loss will make tofu too hard.

17 after the pressed tofu is taken out and put on a plate, it will still seep at this time. Don't pour the water out! After cooling, put it in the refrigerator for refrigeration. It's delicious to eat while it's hot! Mine is cold, so it's strong when cut. )

18 finally look at the finished product. Molded inside, no sour taste (because the amount of vinegar is very small).