Prepare raw materials of 500g soybean, 20g white vinegar and soymilk machine.

The production process is 1. Soybean is washed with impurities and broken beans, and soaked in clear water for 8 hours in winter and 6 hours in summer. You can soak in the refrigerator in summer.

2. Then prepare the soymilk machine, put the soaked soybeans into the soymilk machine several times, add clear water to the highest water level, and then beat the soymilk according to the fine file of the juicer. In order to make soybean milk more delicate, it is generally repeated 3 times.

3. Then filter with fine gauze. For convenience, corn is filtered with two layers of gauze.

4. After all the soybean milk is made, filter it with two layers of gauze again, thus filtering it four times.

5. Wash the bean dregs twice with water, so that more slurry can be washed out.

Note: Generally, raw soybean milk is made according to the ratio of 1 kg dried beans 10 kg water. It takes about 7 kg of water to beat with a soymilk machine, and then it takes about 2 kg of water to wash the bean dregs. Let's take a look at the use of the remaining 1 kg water.

6. Next, start cooking soybean milk. Cooked soybean milk is easy to overflow, so the cooking process is inseparable from people, and you can clean up the floating foam while cooking.

Note: after the soybean milk is boiled, cook it for another 6 minutes, so that the soybean milk can be eaten after it is completely cooked.

7. Prepare some tofu in the process of cooking soybean milk, that is, use white vinegar. I believe this thing is available in every family. White vinegar is very healthy and easy to operate at home.

Generally, it should be diluted according to the ratio of 2g white vinegar10g water, and about 20g white vinegar100g water should be prepared for one catty of dried soybeans.

According to the actual experience of corn, generally only need100g diluted vinegar water to order tofu. In fact, it doesn't matter whether vinegar and water are more or less. There is no need to be so precise. The most important thing is the process of ordering tofu

8. After the soybean milk is cooked, turn off the fire, then add 1 kg cold water and stir evenly, so that the temperature can be reduced to 80~85 degrees. This temperature point is most suitable for making tofu, and the remaining 1 kg of water is used here. Actually, it's not that accurate You can add more water. Corn comes by experience every time.

After the temperature of soybean milk is appropriate, add vinegar water several times, draw circles while adding, stir in one direction, then stop for a while, then continue to repeat the process of adding vinegar water, slowly draw circles and stir, and wait for a while. Add it three times and you can see the tofu pudding.

Note: Do not put too much vinegar water at a time. Add it bit by bit. When you see that tofu is a little cloudy and produces tiny lumps, you should reduce the amount of vinegar water.

9. Continue to add a small amount of vinegar water, observe the soybean milk while adding it, and see that it condenses into large pieces. You can see that the pieces are separated from the water, and stop adding vinegar water.

You can't eat hot tofu if you are impatient, and the process of ordering tofu requires great patience, which takes about 8~ 10 minutes.

10, cover, heat with fire, summer 1 minute, winter 2 minutes, and then turn off the fire and let it stand for 15 minutes to allow the tofu to solidify.

1 1. Press the tofu with a colander and scoop out the sour paste, and the tofu is ready.

12, put the gauze into the grinder and scoop in the tofu.

13, then cover it with gauze, press a heavy object on it, and squeeze out the excess acid slurry.

14. The tenderness of tofu is determined according to the pressing time. Tofu will be old if pressed for a long time, and tender if pressed for a short time. The corn is squeezed for about five minutes, and then the weight is removed. Let's see if vinegar tofu is particularly good.

The tofu made by myself is delicate and white, and the bean fragrance is overflowing, which is more delicious than that sold outside. Made a dish of Mapo tofu with homemade tofu, which was delicious.

Corn after dinner summary:

1, one catty of soybean 10 catty of water, and it doesn't matter if you add more water.

2, 2 grams of white vinegar 10 grams of water dilution, it doesn't matter if you add more water.

3, the process of ordering tofu, vinegar water is added several times, can not be urgent.

4. Observing the process, we can see that the tofu is big and the pulp is beige. If it is separated from the tofu, it is necessary to stop adding vinegar water.

5. Put the inexhaustible tofu in cold water, sprinkle a little salt in the cold water, put it in the refrigerator and change the water every day.