Homemade sour tofu is the greenest tofu. Sour tofu is the slurry produced in the process of making tofu, which turns sour through the fermentation of its own lactic acid bacteria. Tofu made with sour tofu is called "sour tofu" and can be reused after making tofu once.

Making tofu with sour pulp is to make use of the sour characteristics of tofu after fermentation, and make protein sink by using the difference of pH value, which is also a traditional common method. Once this bean curd is fermented, the biggest change is to produce a large amount of vitamin B 12. If the human body lacks vitamin B 12, it will accelerate the aging of the brain. Therefore, we should often eat fermented tofu, which is good for preventing brain aging and Alzheimer's disease.

Sour tofu is made by putting the slurry squeezed out in the process of making tofu into a special vat, fermenting it with its own lactic acid bacteria, and then mixing it with water as a "starter".

The principle of making tofu with sour pulp is similar to that of steaming steamed bread with "starter" or "flour fertilizer" Without any additives and chemicals, it can be said that it is "original soup and original food", so yogurt tofu is "green tofu". Real green food, healthy life!

The key to making tofu is the fermentation of yogurt, the production of yogurt and the change of ordering time. Save the last pulp for fermentation and use it to order tofu next time. I weigh tofu every time I finish it. 250 grams of soybean tofu can make about 680 grams of tofu-770 grams, which is between 2.7 kilograms of soybeans and 3. 1 kilogram of tofu. When I first made tofu with hot and sour sauce, I left a little hot and sour sauce. After ordering, the soybean milk just reacted a little. I had no choice but to add a little white vinegar to order the sauce, and then I made the tofu. I left more chutney for the second time. The experiment of tofu with sour sauce was very successful. The prepared tofu is tender, smooth, fragrant and delicious, and can be made into bean curd with sour sauce. This is really green food.

In the future, every time you finish tofu, you will leave a sour paste. You can order original tofu, which means "the original soup is the original dish."

You can scoop out the clear soup from the pot with a spoon and add the amount of halogen you need next time. 250 grams of sour pulp is about 500 grams, which is used as sour pulp for later use. It will turn sour after being stored in a covered bottle for about 48 hours. This kind of sour water is the real' sour water'. The next time you cook' sour tofu', use this' sour water' with a ratio of 65438.

Put the sour paste aside. The tofu made is not sour, and the proportion is very important. Cooking by yourself is both economical and reassuring. A good acid paste is a very acidic, yellowish, transparent and fragrant liquid.

Tips:

1. It is the key to order tofu, not too fast, and the flocculent basic separation will stop.

There are not many beans, so you can press them by hand for a while. Don't push too hard. Tofu will dry if you push too hard.

3. Leave the sour pulp before pressing the tofu, and the water from the tofu is not sour pulp. But it can be used for washing face, washing hair and taking a bath. It's nutritious. It's a pity to throw it away.