Tools/Materials

250g soybeans

2 liters of water

5 ml of brine

10 ml of water 01

First, soak the farmyard soybeans in about 2 liters of water for 6-8 hours. 02

Then use a food processor to blend the soaked soybeans and water evenly into soy milk. 03

Pour the soy milk and bean dregs into the pot and bring to a boil over medium heat. Stir constantly to prevent the bottom of the pot from becoming mushy, and be careful to lift the foam on the surface to allow the heat to escape, so that it will not easily overflow when it boils. 04

After the soy milk boils completely, turn off the heat. 05

Next, filter, take a large basin, put a dustpan on it, and spread a layer of gauze on the dustpan. 06

Pour the cooked soy milk into the gauze, twist and tighten, and press harder with a spoon. Let the soy milk flow into the basin and leave the bean dregs in the gauze. 07

Pour the filtered soy milk into a large pot while it is hot. When the temperature drops to about 80-90 degrees, you can start to order the marinade. 08

Take a small spoonful of about 5 ml of brine and add twice the water to dilute it. 09

Add the diluted brine to the soy milk in a circular motion, stirring while adding. 10

The soy milk begins to coagulate. When there is obvious solid-liquid separation, reduce the dosage of brine and slow down the speed. If you feel the tofu condensed and formed, do not add more brine. 11

Let it rest for about 15 minutes to completely form. 12

Finally, press and cook, turn on low heat, and press lightly while cooking so that the tofu pudding can be more tightly combined. 13

Use a knife to cut the beancurd into squares for easy scooping out. 14

After cutting into pieces, you can turn up the heat slightly and cook for a while, and finally compact it with a spatula. 15

When you can see clear slurry water, the tofu pudding is ready. 16

Take out the cooked tofu pudding, put it with a plate of homemade tofu pudding dipped in water, and a bowl of good white rice. It is spicy and delicious and can stimulate your appetite. 17

Add some boiled sweet rice wine and wolfberry to the endless tofu pudding, put it in the refrigerator to chill, sprinkle with osmanthus, and you will have a refreshing iced drunken tou pudding. Special Tips

Soaking soybeans usually takes 6-8 hours in summer, and about 12 hours in winter.

There are generally two sequences for cooking and filtering soy milk. One is to filter it after cooking. The advantage of this is that the soy milk will be more fragrant, but the pot will be more difficult to clean. You can also filter out the soy milk before boiling it. The pot is easier to clean, but the soy milk will not be as fragrant.

Brine is made by brine and can generally be purchased online. When buying, you can choose salt brine produced in Zigong, the salt capital of Sichuan. When ordering brine, you can do it quickly at first, but in the later stage you must be patient and observe its changes at any time, otherwise if you order too much brine, it will easily turn into a pot of water. Because the temperature and water quality are different in each place, the situation may be different every time everyone clicks it. This is also an interesting part of it.

When pressing, if you press it for a longer time, the bean curd will be older. The longer the cooking time is, the older the beancurd will be.

The slurry water in the bean curd is actually drinkable, and it is more effective in reducing internal heat in summer. The remaining bean dregs can be added with some flour and eggs to make bean dregs cakes, which are also very delicious. Or ferment it and use it as organic fertilizer to grow flowers and plants at home.

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