Sour bean curd (family practice)

Sour bean curd (family practice)

Introduction:

"There are many ways to make tofu. Most of them use bittern and lactone to make tofu. This sour tofu is seen in CCTV's" life early reference "program. It's a traditional way to make tofu in some areas of Shandong Province. The tofu made in this way is delicious and healthy. There are no other additives. It's also very suitable to make at home ~ ~ I've made a little change on the basis of the original formula. "

Production steps:

Step 1: first of all, prepare the material. Soak 500g dry beans for more than 10 hours, subject to the opening. Don't soak acid.. Five thousand grams of water; 250 ml of water + 45 ml of white vinegar; 1000 grams of water.

Step 2: then there are tools, several pieces of gauze (drawer cloth); cooking machine; bean curd mold (the cake mold I used this time, double fruit basket is OK, as long as it's leaking from the bottom and can be pressed on the top ~ ~)

Step 3: Cooking soybean milk tools, I use a large steamer.. O(∩_ ∩)O~

Step 4: start beating soybean milk, beans and 5000g of water into the cooking machine about ten times, beating about a minute, I was divided into ten times, if too much cooking machine can't stand one time, the milk will be less..

Step 5: look, what looks like milk is soybean milk.

Step 6: every time I beat soybean milk and then filter out the bean dregs, I used double-layer drawer cloth, do not use too sparse gauze, otherwise it will make bean dregs and affect the taste of the finished product.

Step 7: it takes about half an hour to beat a basin of beans, pour them into the large steamer, and start to cook soybean milk. Keep stirring during the process of cooking soybean milk, otherwise it will paste the bottom. Turn off the heat three to five minutes after boiling. Pour in two catties of cold water and cool the soymilk to about 80 degrees. This is the most suitable temperature for bean curd~

Step 8: pour in 1000g cold water and cool the soymilk to about 80 degrees. This is the most suitable temperature for tofu~

Step 9: start to order bean curd ~ ~ originally, sour milk was used to order bean curd, but rice had sour milk for the first time, so we used white vinegar mixed with water as sour milk ~ ~ stir the white vinegar solution into soybean milk three to five times, keep stirring at a constant speed, let vinegar and soybean milk fully blend, until we see flocculent bean curd in the pot.

Step 10: This is a good order of bean curd, with the fence into the spread of gauze in the mold, I forgot to take photos... Wrap the bean curd with the remaining gauze and press the bean curd with the bottom of the cake mold....

Step 11: moderate strength is OK, which is not easy to describe.. Try to know ~ and then let the bean curd a little cool, open the gauze, can't interval too long, otherwise it will stick on. The finished product is delicious without acid taste. I got two pieces of such big tofu from 500g dry beans ~ ~ ~ enough to eat for several days~~

Materials required:

Dried soybean: 500g

Water: 1000g

White vinegar (9 ℃): 45ml

Note: before pressing tofu, you can use the filter to filter out the solution other than bean curd, which needs 1000ml. This is sour milk ~ ~ sour milk can be used to order tofu after 24 hours at room temperature. The amount of beans and water is still the same proportion, but 1000ml of water should be added when ordering~~

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: Original