Homemade bean curd

Homemade bean curd

Introduction:

"When I went to university in Weihai, I often went out to eat bean curd. However, since leaving the school, it seems that I have never eaten any more, nor do I miss anything. Until - a while ago in a breakfast shop to eat tofu brain, and then - all kinds of feelings rush to my heart, the result is - I fell in love with tofu brain! It always takes me too much time to buy by detour. Besides, the seasoning added by that store doesn't suit my heart, so I decided to make it myself! It's the same as anything. Once you're born, twice you're cooked. In a word, what you make is better than what you buy! "

Production steps:

Step 1: soak soybeans overnight

Step 2: use a juicer to make soybean juice

Step 3: the finished product of bean curd.

Materials required:

Soybeans: moderate

Lean meat: moderate

Auricularia auricula: right amount

Lentinus edodes: right amount

Lactone: appropriate amount

Soy sauce: moderate

Starch: right amount

Note: 1. About the proportion of soybean milk and lactone. Generally, 500g soybean milk is added with lactone 1.25g-1.3g. According to my experience, every time I put water into the juicer, I always put it on the 750ml scale. After pressing twice, I use less than 1.5g lactone. 2. If you think there is too much soymilk, you can scoop out some and put it in the refrigerator. Next time you boil it, you can make tofu brain or add white granulated sugar as soymilk.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh