Ingredients?
300 grams of dried soybeans
1500 ml of purified water
1 bag of brine
Hui Juicer
Gauze filter, tofu cloth
Tofu mold
2 carrots
Homemade brine tofu (colorful tofu) How to make it?
Wash 300 grams of soybeans and soak them in water for more than 12 hours.
Wash the carrots, peel them and cut them into thumb-sized strips.
Add 1500ml of water to the soaked soybeans, and slowly pour it into the Huiren juicer with a small spoon to make soy milk. The juicer uses a coarse mesh and the slag outlet is fully open. Put the carrot sticks evenly between the soybeans and water, and the soy milk that comes out will be pink. Note: If you add vegetables with a lot of water, such as celery, the amount of purified water should be appropriately reduced. The ratio of soybeans to total water is maintained at 1:5.
Strain the soy milk through a gauze strainer, pour it into a pot and bring to a boil over high heat. Be careful to stir the bottom of the pot at all times to prevent it from sticking.
For 1 bag of brine, add 150ml of cold water to mix and set aside. Moisten the tofu cloth and place it in the tofu mold and set aside.
Boil the soy milk until a layer of skin forms on it, then add the brine. Pour the brine along the edge of the pot and stir gently in one direction with the bottom of a spoon until tofu curds form.
After about 5 minutes, the water in the upper layer will become transparent; scoop out the tofu flowers and pour them into the tofu mold, wrap it with gauze, and put a heavy object on it until it no longer drips.
Replace carrots with celery to make celery tofu, which has a strong celery aroma. You can also replace it with other vegetables with natural pigments, the creativity is endless.
Tips
1. Adjust the softness and hardness of the finished tofu according to the weight of the pressed object.
2. Home-made tofu is made with real ingredients, has no beany smell, and has a strong fragrance. The most natural way to eat it is to eat it cold.
3. Vegetable juice has a certain impact on the formation of tofu curd when adding brine. Add brine little by little and slowly try out the appropriate ratio.