One, ingredients
Main ingredients: dry soybean 500g, auxiliary water 7250g, white vinegar 50g
Two, steps
1. soak soybeans ahead of time, this is soaked, a catty of beans soaked is two catty three two
2. beans plus 10 pounds of water, with a cooking machine in 10 grinding soybean milk
3. Complimentary filter to filter the soybean milk into the steamer
4. This is the filtered soybean residue, and red meat to learn, keep steamed buns
5. Soybean milk pot began to cook soybean milk, to cook more will be boiled, boiled, add 2 pounds of cold water
6. 50g of white vinegar to 250g of water, reserved for the point of tofu with
7. Preparation of homemade tofu molds set up
8. p>8. Wet the beanbag cloth and lay it in the mold
9. When the soybean milk is cooled to 80 degrees Celsius, put the vinegar juice blended into the soybean milk pot in 5 points, starting slowly with a spoon in the pot until the pot appears to be a large chunks of soya bean flower, and then boil it over a low heat
10. Take out 1000g of the sour milk, ferment it for 48 hours, and use it for pointing the tofu next time
11. The rest of the soybean flower poured into the ready mold, the bean bag cloth wrapped around, with a heavy weight pressure 30 minutes, (not too heavy)
12. open the bean bag cloth, tofu is ready (I make the strength of the big, tofu is a little bit hard)
13. to eat when there is no acidic, homemade tofu to eat safe and healthy
Tips: point of the tofu must be at a temperature of 80 degrees. The point of the technique to start slowly in the pot paddle, the acidic juice should be divided into 3 - 5 points. Do not press hard when pressing the tofu, otherwise the tofu will be hard.