Homemade tofu

Homemade tofu

Introduction:

"Tofu is made by concentrating and solidifying soybean milk. It has high calcium content and is also called" fitness tofu ". It has the effect of tonifying deficiency and moistening dryness, clearing lung and resolving phlegm. Tofu also contains minerals and vitamins, with high nutritional value. In fact, home-made tofu is very simple, that is, the boiled soybean milk is directly washed into the dissolved lactone, which is basically made after standing. But the key point is that [the concentration of soybean milk is: dry soybean: water = 1:8] can't be thinner than this. Let's take a look at the following

Production steps:

Step 1: soaking: soak dry soybeans for one night, then wash them.

Step 2: refining: put soybeans and water into the cooking machine to grind soymilk.

Step 3: sift: take a pot, sift the soybean milk into the pot.

Step 4: put the glucose inner fat into the container for making tofu and dissolve it in a spoonful of cold boiled water.

Fifth step: Boil the pulp: Boil the soybean milk until boiling, then simmer for two minutes.

Step 6: pour the soymilk: after the soymilk is cooked, turn off the heat and cool it (theoretically 80-90 degrees). But in fact, the cooked soybean milk is directly poured into a container containing glucose inner fat (poured in 10 seconds in summer and directly poured in other seasons).

Step 7: coagulation: cover and let the soymilk stand for 15 minutes.

Step 8: open the lid and the tofu is ready.

Materials required:

Dried soybeans: 65g

Water: 500g

Glucose lipid: 2G

Note: 1. I use a cooking machine. If you have an automatic soymilk machine, it will be more convenient. 2. The key is to master [the concentration of soybean milk is: dry soybean: water = 1:8]. Of course, the thicker the soybean milk is, the stronger the tofu is.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original