Tofu is not only high in protein, but also comparable in quality to high-quality animal protein such as eggs and milk. Soy protein can fully meet the body's demand for various essential amino acids. Soy protein has the effect of lowering blood cholesterol levels. Numerous clinical studies have shown that a daily intake of at least 25 grams of soy protein (equivalent to half a block of tofu) can lower blood cholesterol levels and effectively prevent cardiovascular disease.

Ingredients

Main ingredient: 500g dry soybeans 1000g fresh water

Accessories: Sour cream or white vinegar (9 degrees) 45ml 250ml fresh water

Preparation

1. First, prepare the ingredients, 500g dry soybeans soaked for more than ten hours, the summer can be a little shorter time! Sour milk 250ml or 5000g water; 250ml water + 45ml white vinegar; 1000g water.

2. Prepare the tools, gauze (drawer cloth) a few pieces; cooking machine; tofu mold (home can use a cake mold, double fruit basket, as long as it is below the leakage of water, the top can be pressed on the line ~ ~)

3. Cooking soybean milk tools, you can use a slightly larger steamer. O(∩_∩)O~

4. Begin to beat the soybean milk, beans and 5000g of water about ten times into the cooking machine, hit about a minute, the family do it yourself can be divided into a few times, if a hit too much cooking machine can not stand, the pulp will be less.

5. beat the soybean milk and then filter out the dregs, you can use a double drawer cloth or disposable non-woven cloth, do not use too sparse gauze, filtering is not clean dregs will affect the finished product taste.

6. Filtered soybean milk, poured into a large steamer, began to cook soybean milk, soybean milk cooking process to keep stirring, otherwise it will be muddy. Three to five minutes after the opening of the pot to turn off the fire. Pour into the prepared two pounds of cold water, the soybean milk cooled to about 80 degrees, this is the most suitable point tofu temperature ~

7. Pour into the prepared 1000g of cold water, the soybean milk cooled to about 80 degrees, this is the most suitable point tofu temperature ~

8. start pointing tofu ~ ~ ~ Originally, the sour pulp tofu is to be used in the sour pulp point, but for the first time it is the rice with sour pulp, so the You can use white vinegar to water, as sour milk ~ ~ white vinegar solution into the soybean milk in three to five times, to be uniform and constantly stirring, so that the vinegar and soybean milk fully integrated, until the pot see flocculent soybean flower.

9. Point the flocculent soybeans, wrap the tofu in the remaining saran wrap, and press the tofu with the bottom of a cake mold or any other mold you can use.

10. After 30 minutes of pressure, let the tofu cool a little, remove the gauze, delicious and healthy sour milk tofu is ready, no sour taste and no smell of beans.