How to make home-cooked salted tofu, which is simple and convenient, is it really fragrant? Tofu is a common food on our dining table. It is made of soybeans soaked, pulped and boiled. Most of the common old tofu in the north is made of bittern or plaster of Paris, while most of the common tender tofu in the south is made of lactone. Whether it's old tofu or tender tofu, it's all traditional handicrafts handed down.

What is common in Shandong Province is bittern tofu, which I like to eat since I was a child. Mother's tofu is delicious. When I was a child, I used to eat the tofu made by my mother. The soybeans were grown by myself, and the water used was river water. Every time I made tofu, my sister and I were the happiest. We ate tofu brain around the pot and ate hot tofu without helping digestion. At home, salted tofu food: 270g of dried soybean, 2300g of clear water, and bittern water10g (mixed with 5g of bittern and 5g of clear water).

The first step is to clean the dried soybeans and soak them in cold water for the night. The most convenient way is to soak soybeans before going to bed and put them in the refrigerator to make tofu the next morning. Pick out the rotten soybeans and drain the water. Bittern and clear water are mixed to form bittern water for reservation. Put the soybeans and clear water into the high-speed blender, fasten the outer cover, set the speed 1 1 for about 3 minutes, and turn the soybeans into soybean milk. Use a filter screen or a filter bag to filter the prepared soybean milk to get the soybean paste residue. All the soy milk obtained by the filter screen skimms off the foam on the surface, and the filtered soybean paste residue can be made into steamed bread or bean paste cake, which tastes delicious.

The second step is to heat the soybean milk in a pot and boil it. In the case of stewing, it is often mixed with the bottom pot to make it evenly heated. After the soybean milk is boiled, use low heat to skim off the foam on the surface, and then cook for about 3-5 minutes to turn off the heat. Heat the cooked soybean milk until the ambient temperature drops to above 85 degrees, and then fish up the soybean oil skin on the surface of the soybean milk. Turn on the natural gas again and adjust it to the minimum fire. Pour the melted bittern with one hand and mix it with a spoon with the other. When pouring the bittern, pour a little slowly. In the end, if you look at the thick tofu pudding intermittently, you don't have to pour it. If you don't, pour it all.

The third step is to cover the lid and let it stand for ten minutes to open it. Open the lid and see some better bean curd. The water is separated from the bean curd, yellow soybean milk water and pure white bean curd. If you like to eat bean curd, you can eat it. Put the tofu grinder in place, spread the cage cloth, and pour the better tofu into the tofu grinder. Put the tofu pudding in a cage bag, cover the woodwork board on it, and drain the water with a hanging object. Those who like tender tofu can be pressed for 20 minutes, and those who like old tofu can be longer.

In the fourth step, when pressing tofu, we will make a simple sauce together. Chop the millet pepper, pepper and fish paste together, put them in a sauce bowl, then put some shredded pickles, add 2 tablespoons of soy sauce 1 spoon of rice vinegar, and mix a little sesame oil. Take off the pressed tofu, untie the cage cloth, and rotate the tofu out. White and tender tofu is ready, cut into pieces, dipped in granular feed juice, spicy and spleen appetizing.