The method of homemade bean curd is simple and delicious, and it is not greasy.

The general process of making bean curd brain: (soaking soybeans) beating soybean milk, filtering soybean milk, boiling soybean milk and ordering bean curd only need three steps.

If glucuronic acid δ -lactone is used as coagulant, the formula is the same: soybean 150g, water 1050g, and glucuronic acid-lactone 3g (1 package).

First of all, the first question, is it necessary to soak soybeans?

It depends on the tools you use. If you beat soybean milk with high-speed blender, you don't have to soak it. If you use a juicer or juicer to make soy milk, be sure to soak it. I've tried everything, and it's a success.

However, if conditions permit, soaking is still recommended, because no matter which machine is used, the pulp yield of soybeans after soaking can be improved.

Generally, tofu is made for breakfast. You can soak soybeans for one night and it will become much bigger. If it is summer, you can soak in the refrigerator at night.

The second step is to beat soybean milk.

What machine is used to beat soybean milk?

I've tried. You can use a juicer, a juicer or high-speed blender. The first two are the same, but the juicer is more advanced than the juicer, and the production process in high-speed blender is slightly different.

The picture below shows a large traditional juicer beating soybean milk, with soybean milk on one side and bean dregs on the other, and the dregs and juice are separated. This machine grinds soybean milk very finely and has a large capacity, but there are many accessories, so cleaning is more troublesome.

Big traditional juicer beats soybean milk.

The picture below shows the mini blender beating soybean milk, which is also the separation of residue and juice. This mini juicer is compact and easy to clean. I quite like it.

In fact, the capacity has little to do with it, because as long as you keep adding water and beans, it can keep beating soybean milk, but it takes a little longer than the large capacity.

Mini juicer beats soybean milk.

The picture below shows the soybean milk made by high-speed blender. The bean dregs are all broken and not separated from the soybean milk.

I've tried soaking beans or not, and it's all right.

There are two ways to make soybean milk in high-speed blender. One is the "soybean milk" button, which is boiled directly for about half an hour. The other is the "juice" button, which takes 2 minutes. It is raw and needs to be cooked separately. It is suggested to add the "juice" program again to make the soybean milk more delicate.

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Beat soybean milk with high-speed blender.

Step three, filter the soybean milk.

No matter what kind of machine is used to beat soybean milk, it must be filtered. I filter it with very fine gauze, so that the bean curd will be fine and smooth.

Soymilk is made in a blender, and the residue juice has been separated. Should it be filtered?

High-speed blender is broken, and soybean milk is delicious. Do you want to filter?

Yes, it must be filtered!

Look at the picture below. Although the bean dregs have been separated by the blender, if we continue to use fine gauze, a small amount of bean dregs will still be filtered out.

The picture below shows soybean milk beaten by high-speed blender and filtered with the same piece of fine gauze to get bean dregs. However, bean dregs are still very delicate.

Just to remind you, if the soybean milk is made by the "soybean milk" program in high-speed blender, it is very hot and difficult to filter. Later, it was found that it was more convenient to use high-speed blender's "juice" program directly, and it was better to hit it several times, once every 2 minutes, and it was more convenient to filter.

The fourth step is to cook soybean milk.

Raw soybean milk must be boiled, otherwise it will have diarrhea.

After the raw soybean milk is boiled, simmer for 3 minutes to remove the foam and tofu skin on the surface.

If it is soybean milk cooked with high-speed blender's "soybean milk" key, it may be cold after filtering, and it will be fine if it is boiled at last.

Step five, order tofu.

Pour the lactone into a bowl and wash it directly with hot soybean milk.

Gluconic acid-lactone must be in strict accordance with the proportion of instructions. Less lactone or less soybean milk will not solidify; Many lactones are acid.

Pour the cooked soybean milk directly into the lactone, and let it stand for 10~20 minutes without stirring. If it is winter, you can cover it with a plate to keep warm.

After standing for 10 minutes, the bean curd is ready, scooping up a spoonful, tender as egg soup.

Scoop the bean curd into a small bowl.

Add your favorite seasoning and you can drink!

My family likes salted tofu. Add some soy sauce, shredded mustard, seaweed, sesame, fried dough sticks and so on.