When I talk about tofu, I think of my mom's flavor! In the past, my family used to grind tofu on New Year's Day, holidays and birthdays, and because of the complexity of the process and the fact that it was tiring to push the mill, I seldom ground tofu on weekdays. I would grind a lot of tofu every time, and if I couldn't finish it, I would make it into dried marinated beans, which was my dad's favorite drink!
Remember, my mother used to buy the kind of gray gypsum like ore to grind the pulp, but now I buy gypsum powder to do it, the method is simple, the ratio is good to grasp.
Home with a cooking machine or soymilk machine is much more convenient, with the mixing function, beating out the soymilk less residue. Here I share the gypsum tofu I made. Hope you like it.
Preparation: soak the beans. Soak them in fresh water the first night you grind the tofu. If you don't have time to soak and make it on the same day, you can grind the beans before soaking them, which will take less time. Wash the soaked beans and set aside.
Step 2: Grind the tofu. If you don't have a stone mill at home, you can use an unheated soybean milk maker or a wallbreaker (make sure you don't use the kind of soybean milk maker that heats up while making soybean milk). I use the wallbreaker's stirring function, each time two tablespoons with a certain amount of water, not too much water, thicker better. Stir for 2 minutes, do not rush, to grind fine.
Soymilk polished.
Step 3: Strain the soy milk. After grinding, filter soybean milk with a sand cloth bag, filtering can add water through once, and do not add too much water, the pulp does not have to be more, but to be thick, tofu is good.
Step 4: Boil the soybean milk. Boil the filtered soymilk, remove the foam on top (pay attention to boil soymilk try not to leave, easy to overflow.) , turn off the fire as soon as it boils.
Step 5: Brew the pulp. In the process of boiling pulp, prepare gypsum water (note the burning of soybean milk before making sure to leave a small bowl of raw soybean milk used to dissolve gypsum powder), according to a pound of beans a root of gypsum powder (I'm not big on this spoon, if it's big, half a spoon), the gypsum water must be stirred well and poured into a large pot to remove the sediment underneath. When the soymilk boils, cold sure to about 80 degrees (5 to 8 minutes after turning off the heat). Then the soybean milk in two pots to charge against the punch gypsum water (punch before the gypsum water stirred well), stand three to five minutes, with chopsticks inserted down, chopsticks do not fall, tofu is just right, if the chopsticks fall, is less gypsum, you have to sprinkle a little bit of gypsum water on the top, and then insert chopsticks after a while, to observe the change in the situation. After making the tofu, it is usually left to stand for 20 to 30 minutes, if the plaster is not enough, the tofu is tender, but also have to keep it for a while before you are ready to wrap it.
The sixth step is to wrap the tofu. About 20 minutes after brewing, if you want to eat the tofu brain, leave it out and gently scoop it out without stirring.
My favorite way to eat tofu is with a little bit of sugar
Prepare a leaky utensil by laying a cloth on top of it to wrap the tofu; I used a steamer.
Spoon the bean curd gently, without stirring (so that the curd is formed).
Wrap the saran wrap around it.
Let it sit for about 10 minutes, then tighten the saran wrap and put something slightly heavier on top to press it down.
This will take about three to four hours, so don't dry out the tofu too much, or it won't taste as good without water.
Fresh tofu is ready, homemade, strong soy flavor. If you want to eat tender, put less gypsum.