Homemade bean curd

Homemade bean curd

Introduction:

"I like tofu brain very much, especially the salty taste in the north. But in Guangdong, what we sell there is white sugar, and a portion of tofu brain is very expensive. I thought about making tofu brain by myself. While I was at my mother's house, I bought some glucosyl lactone on the Internet. I saw what other buyers said, and I tried to make it once and succeeded Well, it's very good. When you go back to Guangdong, you can make it yourself. "

Production steps:

Step 1: 90 grams of soybeans in advance of a good night bubble.

Step 2: pour into soybean milk machine and add 1100ml water.

Step 3: plug in the electricity and cook the soybean milk normally.

Step 4: filter out the dregs from the cooked soybean milk.

Step 5: Boil the filtered soybean milk in the pot, then turn off the heat and wait for 3 minutes.

Step 6: melt 1.7-2g gluconolactone with a little boiling water, pour it into soybean milk, and quickly stir well.

Step 7: then pour it into the box and let it rest for 20 minutes.

Step 8: pot into the right amount of star anise, pepper, ginger, soy sauce, sesame oil, boil into soup, and then wait until the bean curd is solidified, pour on it.

Materials required:

Soybeans: 90g

Water: 1100ml

Glucose lactone: 2G

Oil: right amount

Salt: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Precautions: 1. 90 grams of dry soybeans, with 1100ml of water to boil soymilk, do not put too much water. 2. This amount of soybean needs 1.7-2.0 g of gluconolactone, which will make it sour. 3. Turn off the soy milk and watch the time for 3 minutes to release lactone. The time should not be too much or too little, otherwise the temperature is not the same.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original