Main Ingredients

Soybeans 1500g

Water 7500ml

Supplementary Ingredients

Salt Brine

15g

White Vinegar

75ml

Water

375ml

How To Make Homemade Tofu

Soybeans soaked in water one day in advance

2.

Preparation of ingredients and tools: soybeans, white vinegar, salt brine (Taobao to buy), molds, gauze

3.

Preparation of the machine, start grinding soybean milk (soybean milk maker is the best, easy and simple), the use of juicers to refine the steel as well as the same line! 750 grams of soybeans with 3,750 ml of water!

The proportion of soybeans and water is 1:5, the following practices have been weighed separately

4.

Fresh soybean milk juice

5.

Find a basin covered with gauze, squeeze out of the soybean milk poured on the gauze to filter the slag

6.

Squeeze soybean milk clean by hand, and the remaining dregs of the soybeans stay up to do the cake and buns can be

7.

This is a good idea.

7.

Start the pot, pour the filtered soybean milk into the pot, medium-low heat simmering, cooking soybean milk to three open, is to open the pot three times; during the period must be stirred from time to time to prevent the paste pot; cooked out of the bean skin pick out (drying is the rotting bamboo), cooked off the fire

8.

To be the temperature dropped to 80 degrees - 90 degrees between when the salt brine and white vinegar () respectively. It's best to have a thermometer, if not, wait about 5-8 minutes)

9.

Salt brine is melted with water, the ratio of salt brine to soybeans is 1:50, 750 grams of soybeans with 15 grams of salt brine;

White vinegar to soybeans is 1:10, 750 grams of soybeans with 75 milliliters of white vinegar, which needs to be diluted with water, and the ratio of white vinegar to water is 1:5; 75 milliliters of white vinegar to 375 milliliters of white vinegar; 75 milliliters of white vinegar to 375 milliliters of white vinegar; 75 milliliters of white vinegar to 375 milliliters of white vinegar. ml of white vinegar diluted with 375 ml of water

10.

Start pointing the tofu, pointing the brine should be even, stirring with a spoon while pointing to mix it well;

Starting to point the vinegar must be slow, adding it into the soybean milk drop by drop, while stirring gently with a spoon in one direction, observing the change of the soybean milk

11. Clumping;

When the white vinegar or brine poured in, you can not expect to immediately appear you want to see the picture, at least wait two minutes, two minutes must be slowly stirring, do not make a strong, do not be too anxious, a moment appeared a small flower, the formation of a large piece of flower after the fire heating for 1-2 minutes, to help the flower condensation. Now you can observe that the soybean milk began to appear flocculent sediment and separated from the water

12.

Points after the completion of the rest for 15 minutes; the left picture is the effect of salt brine point tofu, the right picture is the effect of the point of white vinegar

13.

Look for a basin, put the mold in the basin, laying gauze (as flat as possible), the soybean flower scooped into the mold, the control of the water, the mold pressure flat

13.

The mold pressure flat

This is a good idea.

14.

The mold on the weight, compaction, pressing 10-20 minutes, the old and young tofu depends on the weight of the weight and the length of the pressing time, like a little bit of old taste on the more pressure, like tender on the less pressure will be

15.

This is the use of salt brine out of the tofu, the texture of the first-class great, full of soybean aroma