Homemade tofu with vinegar

Ingredients?

250 ??grams of soybeans or black beans

Water (it is best to use filtered water or mountain Spring water) 2600 grams

30 grams of vinegar

5 grams of salt

How to make homemade tofu with vinegar?

Soak the beans for 8 hours. Soak until doubled in size. After cleaning, add 2000 grams of water and use a wall breaker to make soy milk.

Use gauze to filter the residue and repeat filtration three or four times.

Bring the pot to medium heat and bring to a boil. Be careful of overflowing. During the cooking process, weigh the vinegar, salt, and 100 grams of water. Mix evenly and set aside. After the soy milk is boiled, use a spoon to break up the foam. Cook for another two minutes. Turn off the heat, pour 500ml of water to lower the temperature to about 80 degrees, stir evenly and then add vinegar.

Use a spoon to slowly pour the vinegar and salt water mixture into the soy milk in a circular motion. Wait for a few minutes for the tofu curd to solidify.

Press it in through a sieve and scoop out the tofu water.

Put the tofu pudding into the mold.

Wrap gauze and cover the mold cover, press it with a heavy object to squeeze out excess water.

The demoulding is completed and the finished product is 700 grams, ready for two meals.