Ingredients: appropriate amount of soybeans.
Accessories: appropriate amount of bittern.
Steps:
1. First, the soybeans are completely soaked in tap water.
2. Rinse the beans, put them into a wall-breaking cooking machine, and inject 900g of clean water.
3, start the grain button to get delicate soy milk in an instant.
4. Pour the soybean milk into 4 layers of gauze.
5. Filter out the bean dregs.
6. After boiling with medium and small fire, keep boiling for 5 minutes.
7. Dissolve 3 grams of bittern with 16 grams of water.
8. Slowly drip the melted bittern into the cooked hot soybean milk, stirring while pouring, and the action should be slow.
9. When tiny beancurd is generated, stop, cover and let stand for 10-20 minutes.
10, now it has condensed.
1 1, this is the tender bean curd. The standard is to press it on the bean curd to solidify it into pieces, scoop out excess water, or scoop it on gauze and filter it slightly.
12, before you continue to make tofu, scoop the bean curd into gauze and wrap it. Filter out the water to make tofu.
13, finished product.