Tofu is one of the dishes with high frequency of daily use. Whether it is Mapo tofu that spicy people like, or cold tofu in summer, whether it is made into soup or dry pot, tofu is deeply loved by food eaters in the north and south. Tofu seen in supermarkets and vegetable markets has nothing to do with soybeans in appearance, but it is really made of soybeans. If you are interested, it is also a pleasure to try to make tofu with brine at home. So what are the skills of ordering tofu with brine?

The production of brine tofu: clear water, washed gauze, soybeans and brine.

Production steps:

1. Soak soybeans overnight to make them completely soft. Then put it in a soymilk machine and beat it into soybean milk.

2. Put the soybean milk into the pot and heat it until it boils, and then filter out the bean dregs with gauze. When the soybean milk is put down a little, you can start pickling without waiting for the temperature to be too low.

3. While slowly stirring the soybean milk, add the brine into the soybean milk bit by bit. When the soybean milk becomes sticky, turn on a small fire and heat it to fully solidify the tofu.

4. Add a grinding tool and let it stand, and press out the water.

In fact, it is very simple to order tofu with brine, but we should pay attention to several tips: the ratio of brine to soybeans is about 1:50, and the soaking time of soybeans should not be too short, otherwise it will affect the subsequent steps of making soybean milk; When ordering brine, slowly stir the soybean milk over and over again to make the brine stir evenly; If you want tofu to taste better and taste more like a child, you can put it in a big pot and burn it with firewood if possible, so that tofu tastes better; Finally, the pressure should not be too great when pressing tofu, otherwise the tofu will lose its elasticity and affect its taste.