Material

3g of soybean, 4g of lactone and 18-2ml of water

Method

1. Soak the soybean for about eight or nine hours until the soybean is completely soaked.

2. Add water to soybeans and grind them into soybean milk with a cooking machine or a soymilk machine (cold drink function). Find a clean cotton cloth and put it on a larger basin.

3. Pour the soybean milk into the cotton cloth through a sieve.

4. Filter out the bean dregs and squeeze them as dry as possible.

5. Put the soybean milk into the pot, heat it with medium and small fire, and skim off the floating foam on the surface with a spoon.

6, simmer slowly, while cooking, stir with a large spoon in circles to avoid burning the pot.

7. Turn off the heat until the soybean milk is boiled.

8. At this time, 4 grams of lactone is mixed with 25 grams of warm water to dissolve it.

9. Remove the soybean milk from the fire and naturally cool it to 8-9 degrees. You can use a thermometer, which is more accurate. It doesn't matter if there is no thermometer. In this weather, it will take about one minute.

1. Pour the lactone liquid and stir it quickly. The action must be rapid. In about three or four seconds, cover the lid and start stewing immediately.

11. Cover the soybean milk and stew for about 15 minutes. When you open the lid, you will find that everything has solidified. At this time, it is the tofu brain we usually eat.

12, you can take out a little to make tofu brain.

13. Take off the bottom pad of the six-inch heart-shaped mold, put it on the perforated grate, and put a piece of gauze on it, one layer is enough.

14, quickly crush the tofu in the pot, quickly pour it into it, and scoop the tofu into the mold. You can stir the tofu in the mold with a spoon to filter out the excess water, otherwise the six-inch mold will not fit.

15. After putting it all in, cover it with gauze.

16. Put down the bottom mat again.

17. press a pot of water on it. if the bottom of the pot is too big, you can find various intermediaries, so I used a low bowl with a big mouth as an intermediary.

18. Press for 3 minutes and the tofu will be ready.

Method 2 of homemade tofu,

Material

Ingredients: soybean

Method

1. Soak soybeans, which are grown at home. Remember to pick out impurities and bad beans before soaking, and then wash them again. It will take about one night. This time we soaked about 1.2 kg of dried soybeans. After soaking, we can wash them for use. < p Five servings of water, the filter screen of the soymilk machine is not needed, so please remove it. The finer it is, the better. However, pay attention to reading the instruction manual of the soymilk machine, and don't burn the machine for too long, and there are many foams when it is beaten. < P > The soymilk machine is small, so it needs to be beaten many times.

3. Filter the bean dregs: Use a common container to hold soymilk at home, or use a pot. Spread two layers of clean gauze on it, and it will be well beaten. This job is a bit laborious. We throw away the leftover bean dregs, but we can actually eat them. We can find our own way, such as frying them into small bean cakes and making various pasta with flour ...

4. After squeezing, we will cook the soybean milk.

Remember to cook the pulp with a small fire, and someone must watch it. Because there will be a lot of bubbles when the soybean milk boils, it is easy to overflow. At this time, you can cook it with a small fire and skim off the foam.

5. The above is to make soybean milk, so drink it while it's hot.

Now it's time to order brine, which is bought from tofu makers at a price of about 4ml.

We have also failed to order brine, and the key points are:

1. The temperature must be kept at about 8 degrees,

2. The amount of tofu made at home is too small. Add the brine evenly, otherwise the tofu will be tender and tender. Add the brine to the soybean milk drop by drop, and gently stir it in one direction with a spoon. The amount of brine will be judged by vision. When the soybean milk begins to appear flocculent precipitate, it will be fine. Adding the brine is to control the aging and tenderness of the tofu.

3. Keep the temperature for half an hour after the point is made, so that the precipitation reaction can be full. At this time, the tofu flower of the family will be eaten. Seasoning ...

This is bittern. The advantage of using this Jianzhuang wine bottle is that it can control the flow rate, pay attention to the marking of the bottle, and prevent eating by mistake and children from getting it.

6. Prepare a basin that can filter water, spread clean gauze, and scoop the tofu flower into the gauze.

7. Wrap the tofu flower with gauze, and then press it with a heavy object to help squeeze out the water.