Materials used?
Dried soybeans 100g
Lactone 2g~2.5g
Water 1200ml (lower limit of water level in soymilk machine)
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How to make homemade tofu curd (cooked in a soymilk machine)?
Soak the dried soybeans for 6 to 7 hours in summer and overnight in winter
Put the soybeans into the soy milk Machine, make thick soy milk, filter twice, now there is 1000ml soy milk. Dissolve the lactone with 20ml of cold boiled water in advance and pour it into a porcelain bowl (I heard that stainless steel is not easy to use, but I have not tried it). At this time, the soy milk is at 80°C. Pour the soy milk into the bowl quickly and stir twice without over-stirring. Skim off the floating foam and bubbles on the surface of the soy milk, cover it, put it into a steamer with boiling water, and keep it warm for 15 minutes. (You can also use a rice cooker)
Take out the porcelain bowl and the tofu curd has condensed. Original flavor of soy milk, (formed and not sour).
Place it in a small bowl, add light soy sauce, vinegar, sesame oil, chicken essence, coriander, chives, dried shrimps, pickled sauerkraut or mustard. If you like sweet bean curd, you can add sugar. Tastes great
Tips
1. Since the soy milk is cooked directly by the soy milk machine, you cannot put too many beans (otherwise it will overflow). The instructions require a measuring cup ( 80g) beans, try to put as much as possible, otherwise the soy milk will be too thin and the tofu curds will not take shape. Therefore, the amount of beans in this recipe is less than other recipes where raw soy milk is made and then boiled, and the lactones are correspondingly less.
2. This recipe is for the old soy milk machine, that is, the cooked soy milk has a lot of residue. After filtering out the residue, the tofu curd made from the soy milk tastes good. I bought a new wall-breaking machine at home, and the soy milk produced is thicker. However, in fact, the fine bean dregs cannot be filtered out of the soy milk. Although the tofu curd is formed, it is very difficult to eat.
3. Be sure to skim off air bubbles, otherwise there will be rough pores on the surface after solidification, and the taste will be slightly unpleasant.