Homemade tofu with inner fat

Homemade tofu with inner fat

Introduction:

Production steps:

Step 1: soak dry soybeans in water for one night (4 hours in summer and more than 10 hours in winter)

Step 2: add 2000 grams of water and beat it into slurry by several times with mixer

Step 3: put fine gauze in the basin and filter the bean dregs

Step 4: squeeze out soybean milk

Step 5: add 4 g of inner fat and 25 g of warm water to turn it on for standby

Step 6: bring to a boil with a little water in the pot, pour in the soymilk and bring to a boil. Stir constantly in the middle and skim off the surface foam

Step 7: let the cooked soymilk dry for 3-5 minutes and cool to 80-90 degrees

Step 8: remove the oil skin from the surface of soybean milk, pour in the inner fat, stir quickly for a few times, cover the pot and cover it for 15 minutes

Step 9: after 15 minutes, the soymilk coagulates into bean curd

Step 10: break with a spoon, the more broken the better

Step 11: pad wet gauze in the mold and pour in tofu

Step 12: pack and press the weight on it for 20-30 minutes

Materials required:

Dried soybeans: 300g

Water: 2000 g

Gluconate: 4 g

Warm water: 25g

Note: the length of pressing time determines the tenderness of tofu

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: other