How is tofu made?

material

300g of soybean, 4g of lactone and 0/800-2000ml of water.

working methods

1. Soak the soybeans for about eight or nine hours until the soybeans are completely soaked.

2. Add water to soybeans and grind them into soybean milk with a cooking machine or soymilk machine (cold drink function). Find a clean cotton cloth and put it in a bigger basin.

3. Pour the soybean milk into the cotton cloth with a sieve.

4. Filter out the bean dregs and drain them as much as possible.

5. Put the soybean milk into the pot, heat it on low heat, and skim off the floating foam on the surface with a spoon.

6, slow stew, stir with a large spoon while cooking, to avoid burning the pot.

7. Turn off the fire until the soybean milk boils.

8. At this time, 4 g of lactone was mixed with 25 g of warm water to dissolve it.

9. Remove the soybean milk from the fire and naturally cool it to 80-90 degrees. You can use a thermometer, which is more accurate. It doesn't matter without a thermometer. It takes about a minute in this weather.

10, pour in the lactone solution, stir quickly, and the action must be rapid. About three or four seconds, cover the pot immediately and start stewing.

1 1. Cover with soybean milk and stew 15 minutes. When you open the lid, you will find that everything is solidified. This is the tofu brain we usually eat.

12, you can take out a little to make tofu brain.

13. Take off the bottom pad of the six-inch heart-shaped mold, put it on the perforated grate, and put a piece of gauze on it, and one layer will do.

14, quickly crush the tofu in the pot, pour it in quickly, and scoop the tofu into the mold. You can stir the tofu in the mold with a spoon and filter out the excess water, otherwise the six-inch mold will not fit.

15. Put it all in and cover it with gauze.

16, and then lay the bottom mat.

17, put a pot of water on it. If the bottom of the pot is too big, you can find various intermediaries, so I used a big low bowl as an intermediary.

18, press for 30 minutes, and the tofu is ready.

Method 2 of homemade tofu,

material

Ingredients: soybean

working methods

1. Soak soybeans. Beans are grown at home. Remember to pick out impurities and bad beans before soaking, and then wash them. It will take about one night. This time, I soaked about 1.2 Jin of dried soybeans. We can wash it after soaking.

2. Beat soybean milk. Stone mills were used in the countryside before, and later grinders were used. Soymilk machine can only be used instead at home, about one part of beans and five parts of water. The filter screen that comes with the soymilk machine is unnecessary, so take it down. The finer you type, the better. But pay attention to the instructions of the soymilk machine, don't burn the machine for too long, and there are many bubbles when you fight.

Soymilk machine is small and needs to be beaten many times.

3. Filter the bean dregs: put the soybean milk in a common container at home, or use a pot. Spread two layers of clean gauze on it, pour the beaten pulp into the gauze and squeeze out the soybean milk by hand. This work is a bit laborious. We throw away the squeezed bean dregs, which are actually edible. We can find our own way, such as frying them into bean cakes and making all kinds of pasta with flour. ..

4. After squeezing, it's time to cook soybean milk.

Remember to boil the milk with a small fire, and someone must watch it. Because there is a lot of foam when soybean milk is cooked, it is easy to overflow. At this time, you can simmer on a small fire and skim off the foam.

After the soybean milk is boiled, it should be boiled for more than five minutes, otherwise it will smell like beans.

As you can see, my family used two pots to cook soybean milk, but later we used a big pot to order brine. Guess why?

5. The above is to make soybean milk and drink it while it is hot.

Now it's time to order the brine, which is bought from the tofu merchant. One yuan a bottle, about 400ml.

We didn't order bittern either. The key point is:

1. The temperature must be kept at about 80 degrees.

2. The amount of tofu made at home is too small, so you should slowly order brine, otherwise it will be easy to get old; Add salt water evenly, otherwise the tofu will be tender and tender. Add the brine drop by drop into the soybean milk and gently stir it in one direction with a spoon. The amount of salt water is judged by visual inspection. It would be nice if the soybean milk began to flocculate. Salt water is added to control the aging and tenderness of tofu.

3. Keep the temperature for half an hour after the point is finished, so that the precipitate can fully react. This time is the tofu flower at home. You should eat it in a bowl, with some egg skin, shrimp skin and seasoning. ...

This is salt water. The advantage of using this Jianzhuang wine bottle is that the leakage on the lid can control the flow, and pay attention to the label on the bottle body to prevent accidental eating and children from getting it.

6. Prepare a basin that can filter water, spread clean gauze, and scoop tofu flowers into the gauze.

7. Wrap the bean curd with gauze, and then press it with a heavy object to help squeeze out the water. I use a basin of water at home. Just press 1 hour.

8. This is tofu that just came out of the cage. If you look closely, it's still steaming.

9. If you don't eat the prepared tofu right away, remember to cut it into pieces and put it in clean water.