How to make homemade tofu curd

1. Preparation of tofu curd:

1. Wash 300 grams of soybeans and soak them in pure water until 7-7 Soak for 8 hours until the beans are swollen, plump and wrinkle-free on the surface (in summer, soak the beans in the refrigerator one day in advance and they can be used the next morning. In summer, if you soak the beans at room temperature for 4-5 hours, it will be enough)

2. The soaked beans need to be washed again, drained, add 1800-2000 ml of mineral water, and beat with a juicer. The soy milk made by the soy milk machine has a low concentration and cannot be used to make tofu. You can also use a food processor to make the soy milk

3. The beaten soy milk needs to be filtered again before use (if you use a food processor to make the milk, there will be a lot of pulp in the residue. , you also need to squeeze it all out with fine cloth, and prepare fine cloth and filter for squeezing out the residue and filtering the pulp)

4. Boil the pulp: Boil the pulp as soon as possible to reduce the loss of nutrients. The slurry used to make tofu is relatively thick. When cooking, be sure to prevent the bottom of the pot from being scorched. After boiling over medium heat, reduce the heat to simmer. Skim off any foam and lift the slurry with a large rice spoon to prevent it from overflowing. Do not add cold water at this time. , cook for 8-10 minutes until the soy milk is completely cooked. Turn off the heat of the cooked soy milk and let it naturally dry to 8 or 90 degrees before you can order the syrup

5. Prepare the syrup: 4 grams of internal fat powder, add 25 ml of warm water to dissolve and set aside

6. The temperature of the soy milk for ordering tofu should be controlled at 80-90 degrees. It will not be successful if it is too hot or too cold. Before ordering the tofu, peel off the oily skin floating on the paste and stir it quickly while adding the inner fat liquid. To slurry, the spoon should be picked up from the bottom of the pot. Do it quickly and do not over-stir. Then cover the lid and "simmer" for 12-15 minutes. After simmering, a pot of tender tofu curd is ready

2. Preparation of tofu:

7. Make tofu: smash the tofu curd

8. Prepare a drainable tofu box, cover it with a layer of gauze and put the beaten tofu curd in it , wrap it with gauze, and cover it

9. Press a heavy object for about 1 hour to form the tofu. The harder the pressure, the harder the tofu will be. You can adjust it according to your taste. I like soft tofu, so I didn’t cover it. Press it with your hands

10. The prepared tofu needs to be eaten as soon as possible to prevent it from deteriorating. It can also be soaked in water and stored in the refrigerator, but try not to exceed 24 hours. If you make a lot at one time, you can also put it in the freezer to make frozen tofu