Flavor: homemade taste

Time: <2 hours

Calorie: lower calorie

Ingredients:

Cooking Steps:

1. Weigh 500 grams of soybeans with the scales (because my mold is three pounds of his maximum amount of dry beans is 500 grams)

2. Clean Wash and add water to soak overnight, the next day to do the skin of the beans will not be soaked open dead beans picked out, otherwise the cooking machine can not be broken

3. With a small funnel to hold six spoons of soybeans into the cooking machine (I use six spoons each time, 500 grams of dry beans soaked beans exactly five times to beat)

4. Add water, see the water line to 600 on the line

5. If your machine loves heat, it's better to stop once in the middle. Don't give the machine burned)

6. churned soybean milk poured in the plate

7. and add one and a half or two times the water and stirred

8. filtering soybean residue of the pocket with water soaking wet standby on the top of the drawer of the steaming pot (if you smashed the pocket on the two sides of the best sealing smashing a few trips, if you only smashed a trip, if the soybean residue is easy to drill from the front line)

9. >9. Wait until the basic flow of soybean milk to the pot after the hand holding the upper mouth of the pocket clenched hard below to the soybean milk are squeezed out

10. five times the soybean milk squeezed out so much dregs of soybean milk (not to be discarded, you can do buns and rolls with, but also very nutritious)

11. Soybean milk to the gas stove to boil, open the pot and then cook for another 10 minutes after the heat off

12. At this time will be homemade to do the bean skin of the bean bag cloth soaked in water spare (I have this piece of cloth less than two meters long, with the same width as the mold to do their own)

13. stood until the soybean milk 80 degrees can be point of the brine (if your pot is large enough can also be added to the cold water to cool down to 80 degrees)

14. wait until the soybean milk 80 degrees began to slowly add a good mix of salt brine (I am in accordance with the proportion of eight percent of the salt brine) I was in accordance with the proportion of eight percent of the salt brine blend)

15. left hand slowly add salt brine, right hand holding a spoon slowly stirring until you see flocculent in the soybean milk can be, and then cover the lid to rest for about 20 minutes

16. this time will be the tofu cloth spread in the soaked tofu mold

17. will be the cloth laying the bottom of the layer

18. Spoon in the bean curd flowers

19. Spread the bottom layer of the mold with bean curd flowers

20. Fold the bean curd cloth over and spread it out

21. Spoon in the bean curd flowers until it fills the mold

22. And so on until the bean curd flowers are used up

23. Finally, fold the cloths in to close the lid

24. On top of the pressure on the weight, the heavier the better (do bean skin with tofu is different, the heavier the pressure the more dry bean skin the better)

25. An hour later the mold will be disassembled to open, the cloth is open to see a sheet of bean skin

26. Slowly and carefully will be the top of the bean skin cloth bean skin down to put good (in fact, on the four sides of the most difficult to unveil the trick is to unveil the side of the first one, it's a good thing to do)

27.

27. Bean skins are stacked up and put away with a knife after finishing, the excess edge cut down, so that the bean skins are more neat