Homemade bean curd

Homemade bean curd

Introduction:

"In fact, I always like to eat bean curd. Last time I made it, I failed to weigh the internal fat according to the feeling. This time I seriously weighed the soybean meat fat, and successfully made it into bean curd, which is mild in nature and has the effect of tonifying deficiency and moistening dryness, clearing lung and resolving phlegm, There are oxidants, minerals and vitamins in bean curd. Women should mainly drink bean curd, supplemented by milk, which can play a better role in health

Production steps:

Step 1: soak soybeans in water overnight

Step 2: put the soaked soybeans into the cooking machine

Step 3: filter the ground soybean milk with gauze bag

Step 4: Boil the soy milk over the fire for about 4-5 minutes, keep stirring by hand to prevent cooking, and finally remove the foam.

Step 5: add proper amount of inner fat, bring to a boil with cold boiled water, pour in the boiled soybean milk, and pour in

Step 6: take shape after 20 minutes

Step 7: add sugar and decorate with wolfberry

Materials required:

Soybean: 180g

Internal fat: 4.8g

Water: 1800ml

Note: 1, beans and water ratio is 1:10, can not be thin pull, too thin can not be solidified. 2. Soybeans should be soaked thoroughly, and the yield of soymilk is high. At the same time, the soymilk is more delicate and tastes better. 3. The weight of the said fat must be just right, otherwise more will be sour, less will not solidify. 4. There are many ways to eat bean curd, you can add sugar, you can also add pepper, according to your mouth

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: other