Stone-ground tofu has a complete block shape in appearance, moderate softness and hardness, fine and tender texture, free of impurities, with a special aroma, and a pure and fragrant taste. The color is white with a slight yellowish tinge, elasticity and excellent taste.
Raw materials: soybean, salt brine.
Practice steps:
Step 1, soybeans soaked in water for 8 hours and then add 6 pounds of water to mix.
Step 2, and then use the world grinder to grind into soybean milk.
Step 3, with a gentle hand filter bag to filter soybean milk can be.
Step 4, the soybean milk boil on high heat and then reduce the heat and skim the surface of the foam.
Step 5: Melt 200 grams of cold water with 12 grams of salt brine.
Step 6: Slowly mix the diluted brine with the soy milk along the sides of the pot from the outside in.
Step 7. Until the point where the soy milk turns clear.
Step 8: Spoon the dotted bean curd into the molds.
Step 9: Put something heavy on top to press it down.
Step 10: The tofu is ready in 20 minutes.
Tips:
The marinade can be mixed with two spoons of soy milk. If you don't want to use up all the marinade, just pour it away