20g of bittern (bittern crystal).
Soybean1000g (about1800g after soaking)
Water (soaking beans) is enough without beans.
200g warm water (diluted brine) (brine: water 1: 10)
Water (ground soybean) is about 12000g (5-6 times that of wet soybean).
How to make homemade brine tofu?
Clean soybeans, pick out shriveled beans and stones, and soak them overnight 10- 12 hours in advance, which is about twice as large.
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Grind soybeans into soybean milk with a cooking machine or juicer. The reason why I use a juicer is that it can filter out coarse bean dregs first, and then tie it to the juice outlet with a residue filter bag for direct secondary filtration.
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The filtered soybean milk is boiled in a big fire. It should be noted here that the first cooking is a fake cooking. At this time, the soybean milk is not ripe. If the pot at home is big enough, cook it for five or six minutes for the first time. If the pot at home is not big enough, turn off the fire when it boils, then turn off the fire after it boils, and repeat it three times, and the soybean milk will be cooked. Then put the soybean milk for a while. At this time, prepare salt water. The surface of soybean milk forms a film, and when the temperature drops to about 85℃, you can order tofu.
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Put the bittern into the pot bit by bit, and take your time.
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When tofu slowly appears in the soybean milk in the pot, it can slow down the speed of halogen.
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When there is clear water, the tofu is ready. At this time, even if there is salt water left, there is no need to go in. Then heat it to about 90℃ with low fire (there is noise in the pot but it won't open), cover it and wait for 20 minutes.
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Molding, placing heavy objects, etc. The range is from 1 to several hours. According to your favorite taste, the longer you press it, the firmer the tofu and the older the taste.
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Squeeze tofu, the bean smells pleasant, clean and healthy. Eat directly mixed, stewed, or frozen to make frozen tofu.