How to make tofu at home:
Raw materials:
Soybean.
Practice:
1, soaked soybeans, beans are grown at home. Remember to pick out impurities and bad beans before soaking, and then wash them for about one night. This time, we soaked about 1.2 Jin of dried soybeans, and then washed them for use.
2. Beat soybean milk. In the countryside, a stone mill was used before, but later a grinder was used. At home, you can only use a soymilk machine instead. About one part of beans and five parts of water are needed. You don't need to remove the filter screen that the soymilk machine brings. The finer you beat, the better. But be careful to read the instructions of the soymilk machine. Don't burn the machine for too long, and there are many bubbles when you beat it.
3. Filter the bean dregs: Put the soybean milk in an ordinary container at home, or use a pot. Spread two layers of clean gauze on it, pour the beaten pulp into the gauze, and squeeze out the soybean milk by hand. This is a bit laborious. We throw away the bean dregs after squeezing, but we can actually eat them. We can find a way by ourselves, such as frying them into small bean cakes and making various pasta in flour ...
4. After squeezing, it is time to cook soybean milk.
Remember to simmer when cooking, and someone must watch, because there will be a lot of foam when soybean milk boils, which is easy to overflow. At this time, you can simmer and skim off the foam.
Boil the soybean milk for more than five minutes after boiling, or it will smell like beans.
5. The above is to make soybean milk.
Now it's time to order brine, which is bought from tofu makers. It's one yuan a bottle, about 400ml.
We have also failed to order bittern, and the key is:
1) temperature, be sure to keep the temperature at about 80 degrees.
2) The amount of tofu cooked at home is too small, so the amount of bittern should be slow, otherwise it is easy to get old: the bittern must be added evenly, or the tofu made will be tender and old. Add bittern to the soybean milk, drop by drop, and gently stir it in one direction with a spoon. The amount of bittern is judged by vision. When the soybean milk begins to appear flocculent precipitate, it is ok. Adding bittern is to control the old and tender tofu.
3) Keep the temperature for half an hour after lighting, so that the precipitation can react fully. At this time, it is the tofu flower of the family.
6. Prepare a basin that can filter water, spread clean gauze, and scoop tofu flowers into the gauze.
7. Wrap the bean curd with gauze, and then press it with a heavy object to help squeeze out the water. I use a basin of water at home. The pressure is 1 hour.
If you don't eat the tofu right away, remember to cut it into pieces and keep it in clean water.