One pound of soybeans to make tofu requires 200 grams of water and 8 grams of salt brine. The age or tenderness of tofu brain, and the amount of water produced are related to the concentration of soy milk, which is the ratio of dry beans to water. Depending on the water quality in different places and the differences in soybeans, the ratio is not certain.

Ingredients for homemade tofu: 500g soybeans, 5000ml water, 10g internal fat.

Steps:

The first step: First we prepare 1000g soybeans, soak them one night in advance, wash the soaked soybeans several times, clean them and set them aside; then prepare 5000ml of water. The ratio of soybeans and water is 1:10. You can increase or decrease the amount of water according to the amount of soybeans. If the soybeans cannot be completely beaten at one time, we will divide them into multiple batches. First, add an appropriate amount of soybeans and add an appropriate amount of water. It doesn’t matter how much you add at one time. Anyway, just use 5000ml of water to beat 500g of soybeans. You can beat one more time. Yes, the pulp yield will be higher.

Step 2: Cover the basin with gauze, pour in the beaten soy milk, wrap it up, squeeze out the soy milk, then pour the soy milk into the pot, turn on medium heat and stir constantly to prevent it from becoming sticky. Pot, remove any remaining foam, and cook until the soy milk boils. When it is about to come out of the pot, turn to the lowest heat, keep boiling and cook for 3 minutes until the soy milk is thoroughly cooked. After 3 minutes, turn off the heat. Let dry for 3 minutes.

Step 3: Let the soy milk cool to about 90 degrees. 90 degrees is the best time to mix it with glucolactone. At this time, prepare 10g of glucolactone, add 40g of cold boiled water, stir and melt, and pour it into Put it into the soy milk that has been cooled to 90 degrees, mix it quickly and evenly, cover it and let it sit for about 15 minutes. The soy milk will solidify, and it will be the tofu. You can eat it directly, or you can follow the editor to continue making tofu.

Step 4: Place a pot under the mold to collect the pressured water. Cover the mold with a cage cloth. If there is no mold, use a steamer. Pour in the solidified tofu curd and cover with gauze. Arrange it flat, cover it with a lid, and put a heavy object on it to press out the moisture in the tofu. After pressing for an hour, our tofu is ready.

The tofu made in this way is fragrant and tender. If you eat it directly, it will be very fresh and delicious, even better than bought