Ingredients: 200g of soybean, 2000mg of clear water, and 0/0g of brine/kloc.
1. Wash the dried soybeans, put them in a basin and pour in clear water. When the water level is less than 4 cm, soak the soybeans overnight.
2. Put the pot directly at the juice outlet of the juicer (you can use a soymilk machine without the juicer).
3. Add beans and water to the juicer again and again with a small spoon.
4. Grind all the bean juice with a juicer.
5. Then filter the ground soybean juice again with a strainer and skim off the floating foam.
6. Pour the bean juice into a large non-stick pan and skim off the foam. Bring the soybean milk to a boil, then skim off the froth, turn off the heat, and bring it to a boil after the soybean milk does not boil. This process is repeated twice, that is, the soybean milk in the pot should be cooked three times.
7. Turn off the fire, let the cooked bean juice stand and cool it to 80 degrees (about 7 or 8 minutes). Stir the bean juice in three times with a spoon, and draw a few circles without stirring hard.
8. Every minute, the tofu brain is basically solidified for the third time, and the water becomes clear.
9. Use a tofu mold or a small drainage box, spread wet gauze, pour in tofu brain, then cover the gauze and press on a heavy object (not too heavy). The juice cup used here can hold water for half an hour.
10, the salted tofu is ready. You can mix the sauce directly or cook it.
Precautions:
1, the basic ratio of dried soybeans to water is 1: 10, and the ratio of beans to brine is 20: 1.
2. When pouring the bean juice into the pot, if there is dregs at the bottom, don't pour it into the pot, just fine soybean milk.