6200ml (g) acid pulp
500ml (actual dosage increases or decreases according to acidity) 1.
The water drained from the handmade tofu is sealed in a bottle, and it will turn sour after two or three days (only 1 day in summer).
2.
Wash the soybeans, soak them in clear water overnight, beat them into raw soybean milk with a blender, separate the bean dregs, and wrap the bean dregs in a cloth (soup bag is recommended) to make a strong backlog. On the one hand, all the soybean milk in the bean dregs can be squeezed out, and on the other hand, the filter screen brought by the soymilk machine or blender is not fine enough, and the bean dregs are not filtered cleanly, which will paste the bottom when cooking soybean milk. Generally speaking, the soybean milk used to make tofu is rich, and the ratio of soybean to water is about1:5, which refers to the soaked soybean. For example, after 500 grams of dried beans are fully soaked, the weight becomes 1250 grams, and 5 times of water is added, which is about 6250 ml (g).
3.
The filtered soybean milk is boiled quickly with high fire, and if there are bubbles on the surface, it should be scraped off with a spoon. After boiling for 10 minutes, the temperature drops slightly. At this time, there is a layer of bean skin on the surface of soybean milk. Pick it off (it is suggested to throw it into your stomach, because it is the predecessor of yuba), slowly pour the sour slurry into soybean milk and keep stirring it with a spoon. The soybean milk begins to change, first it becomes turbid, and then it is stirred with a spoon. You will feel that the spoon is getting heavier and heavier, and the turbid soybean milk will slowly condense into small particles and mix with water. Turn on a small fire to keep warm. Be careful to use a small fire. Never boil it, or it will become a pot of bean curd residue! At this time, the small particles will gather together to become large pieces of tofu pudding. Cover it with a pot cover and let it stand for 20 minutes to make the protein fully coagulate.
4.
Put the tofu mold in a big bowl, spread gauze in the mold, put the coagulum (bean curd) into the mold, smooth it, cover it with gauze, add a lid, and add a heavy object to the lid. When the bean curd is accumulated by gravity, the water will flow out of the hole at the bottom of the mold and finally be pressed into tofu. The time and intensity of pressing tofu are determined according to personal taste. If you like to eat tender, press it less for a while, and if you like to eat hard, press it more for a while. No pressure at all, so still, it is tofu flower; Squeeze all the water away as much as possible, which is dried tofu. After pressing, demould, stand still for a while, and don't move immediately. Please eat freshly prepared tofu as soon as possible. If you can't eat it right away, please soak it in cold water and put it in the refrigerator for preservation.