White vinegar point tofu ingredients: 250 grams of soybeans, 2000 ml of water (for soybean milk),, 500 ml of water (for cooling soybean milk), 25 ml of white vinegar, 125 ml of water (for mixing white vinegar).

White vinegar point tofu practice

Step 1, soybean soaking 8-10 hours after the available.

Step 2: Grind soybean milk in a juicer (soybean + water, add 2000ml of water while grinding).

Step 3, cook the soybean milk (open the pot and then a little stirring can be turned off the heat), and then pour 500ml of water (cooling down to 80 degrees or so, cooling is very critical, the temperature does not come down to point out the soybean flower).

Step 4, with 25 ml of white vinegar diluted to 125 ml of water in 3-5 times point tofu (that is, slowly stirring) you will see the bean flowers.

Step 5, then turn on the fire and cook for 1-2 minutes to see the small doudouhua become big doudou turn off the fire (leave the sour paste 48 hours after the next time you can use the sour paste point tofu taste better).

Step 6, the box pressed into the box as evenly as possible when pouring (box Taobao 47 包邮 buy drops).

Step 7, try to find a heavy weight on the heavier the better the drainage of tofu the more solid.

Step 8, 2-3 minutes later you can eat while hot, direct dip soy sauce + garlic is the human flavor.