Materials: 1 catty of organic dry soybeans, 10 catty of water (8 catty of soymilk 2 catty of cooling), Huiren juicer, tofu mold, gauze, 50ml of organic brown rice vinegar, 250ml of water, 1 electronic food thermometer

Homemade Tofu (White Vinegar Spotting Tofu) Directions ?

1, wash and soak dry soybeans until 2-3 times their size.

2. Rinse well with water.

3, pour into a basin filled with 8 pounds of water.

4: Grind the soy milk with a juicer and pour it into a basin lined with saran wrap.

5. Strain the soymilk through the gauze.

6, the filtered soybean milk into a large pot, high heat boil, low heat continue to cook for 1-2 minutes, spoon off the surface of the foam.

7, with a measuring cup of 2 pounds of water, measuring cup is 500ml, fill two cups exactly 2 pounds.

8, pour the water into the boiling soybean milk to cool down.

9, cooling process, 50ml of brown rice vinegar diluted with 250ml of water.

10, Measure the temperature with an electronic food thermometer.

11, the temperature dropped to more than 80 degrees, with a spoon will be diluted brown rice vinegar in 3-5 times, slowly stirring in a circle into the pot.

12, a few minutes after the beans come out.

13: Heat on high heat for 1-2 minutes to allow the dal to fully coagulate.

14: Spoon out the water when it separates almost completely from the beanflakes.

15: Lay the prepared saran wrap flat on the tofu mold and spoon the douhua into the mold with a soup ladle.

16: Fold the gauze around the perimeter to cover it flat.

17, cover the mold cover and press firmly.

18, you want to eat old tofu, you press with a heavy object for about 15 minutes, the longer you press, the older it will be, if you want to eat tender tofu, press by hand for 3-5 minutes.

19, so that the spoon out of the water is sour paste, you can save the next point tofu.

20, spoon out of the sour paste into the bottle sealed and left to ferment for a few days, the time is not certain, as long as the fermentation of sour paste becomes acidic on the point of tofu, point out of the tofu is the sour paste tofu, out of the sour paste through the fermentation, you can save the next point, and so on.