The family practice of tofu with inner fat, a handful of soybeans to make two bowls of tofu, tastes smooth and tender, without difficulty.

The origin of tofu is well known. It is said that it was invented by accident when Liu An was refining Dan medicine. After spreading and improving, today's tofu was formed. Tofu is now divided into south tofu and north tofu. South tofu tastes delicate and smooth, and is suitable for home cooking such as soup, cold salad and spicy tofu. North tofu tastes hard, and it is especially delicious to stir-fry it to make home-made tofu.

The reason why these two kinds of tofu taste so different is that they are made in different ways. Exquisite tofu is mostly glucose, and old tofu is brine or gypsum. "Bittern is tofu, and everything drops."

I tried to make tofu once before, and last time I used white vinegar. Although tofu is successful, it tastes a little sour and its taste is not delicate and smooth enough. Many readers said that tofu should be made of internal fat, let me try it, and even carefully explained to me why tofu made of white vinegar is not delicious. Ha ha ha, thank you very much. After listening to everyone's suggestions, I was very moved. I quickly bought some fat meat and brought some tofu back.

In fact, the method of making tofu with inner fat is very simple. With the previous experience of ordering white vinegar tofu, lactone tofu was successful once. The lactone tofu made this time is really great. It tastes smooth and delicate, and tastes like cheese. No wonder tofu has the reputation of "vegetable meat".

Before it's too late, let me share the practice of lactone tofu. Friends who want to make tofu can try it!

Composition:

Soybean 150g, clear water 1200ml, and internal fat 3g.

Steps:

1, soak soybeans one night in advance, and you can start making tofu the next morning. Cooked tofu is delicious for lunch.

2. Pour out the water for soaking soybeans, put soybeans and 1200ml into the wall-breaking machine, and start the "juicing" procedure to finish all the beating. I used a mini-breaker, which took four times to finish. I am really tired. I wish I had a big wall breaker. Who can sponsor me? hahaha.

3. Put the beaten soybean milk into a gauze bag and filter. Pour the filtered soybean milk into a big pot and put the bean dregs aside to make bean dregs cake and steamed bread. I have done it in the previous article. You can search if you are interested.

4. Put the filtered soybean milk into a large pot, turn off the fire after the fire is boiled, and let it cool for 2 minutes. If you have a thermometer at home, you can measure the temperature. The temperature of soybean milk is about 85 degrees.

5. Melt 3g of internal fat with 30ml of warm water and pour it into the inner container of the rice cooker.

6. Flush the cooled soybean milk into the inner container of the rice cooker from a height, and be careful not to splash it outside, which is not easy to clean. Skim the foam off the surface after washing. Cover the rice cooker, start the "heat preservation" procedure and stew for 25 minutes.

After 25 minutes, the smooth tofu brain is ready. Look at my tofu brain. Dig a spoonful like cheese. It was really enjoyable. I can't help but take a bite and understand why so many people like to eat fresh tofu brain. You can't forget this taste after eating it.

If you just want to eat tofu brain, then you can do this step. Put the tofu brain in a big bowl, mix with seaweed shrimp skin and sesame oil, and it is a bowl of fresh tofu brain. You can adjust it according to your own taste, or you can eat sweet tofu brain.

I filled a bowl of tofu brain to make cold tofu brain, and the rest of tofu brain made tofu. Those who want to make tofu continue to look down.

7. Spread gauze in the tofu mold and put the tofu brain into the gauze.

8. Cover the gauze, cover it and press it with a heavy object for 30 minutes. Eating hard tofu can prolong the squeezing time, but lactone tofu will not taste like north tofu even if the squeezing time is prolonged!

The pressed tofu was opened and put upside down on the plate, and a handful of soybeans just made two bowls of tofu, a bowl of south tofu and a bowl of tofu brain. Bean curd brain salad, tofu curry tofu, no burden to eat. After eating this piece of tofu, my parents said that they would never have to go out to buy tofu again.

The method of lactone tofu is here. If you like tofu, if you want to try to make tofu, you might as well take action. Welcome to share the fun of making tofu with me at the bottom of the article!