Both northerners and northeastern people like tofu very much. Although the controversy about whether tofu is sweet or not has been debated on the Internet for a long time, we like the shallow bean flavor and delicate taste of tofu.
The tofu outside is so delicious that some friends who like cooking will think of it. Can we make tofu at home by ourselves? Will the tofu made in this way be more delicious than the one bought outside?
Today, I feel * * * enjoying the little method of making tofu. The tofu made by this method is not only delicious, but also has a high success rate. Beginners can also learn. If you make tofu with your brain, make it bright and clean. If you are wrong, use a crystal jelly brain.
Step 1: Take a proper amount of soybeans and wash them with warm water. Put the soybeans into the bowl, put the water directly into the plate, and let the soybeans stay in the clear water for one night.
Tip: When soaking soybeans, be sure to add more water and soak as much as possible, so that tofu will be tender, smoother and more delicious. If we make tofu in summer, we should put soybeans in the refrigerator to soak his hair, otherwise soybeans will easily turn sour and make delicious tofu.
Step 2: After the soybeans are soaked, clean them with drinking water, then pour them into the soymilk machine, add appropriate amount of water, start the soymilk machine, and beat the soymilk machine as fine as possible.
Tip: In this step, the finer the douban is, the more tender the old tofu is. There is a broken soymilk machine at home. You'd better choose a broken-wall soymilk machine, but you'd better not use a fully automatic heating soymilk machine.
Process 3: Put the bean paddle into the filter screen after mixing. This step can filter out the excess soybean paste residue and white foam in the soybean milk, making the old tofu less smooth.
Step 4: Put the mixed watercress into the pot and light it for about 5 minutes. During this period, everyone continued to stir the watercress, skimming off Nicholas and residue on the surface of the watercress. In that case, after making the soybean milk, turn off the fire and let it cool.
Step 5: Pour a little inner fat into a small dish, then mix the inner fat with a proper amount of warm water until it melts, pour the mixed inner fat into the refrigerated bean juice, mix the watercress and the inner fat evenly, cover it, and let the watercress stand in the pot for about 15min. In that case, the old tofu will be ready.
Tip: Many people use plaster of Paris when making tofu, but plaster of Paris is not an excellent raw material for making tofu. It is incorrect to add plaster of Paris when making bean curd. Supplement some body fat with internal structure. The old tofu made by this method is not only healthier, but also smooth and tender. If it's frozen.