Method for making salted bean curd

Ingredients: soybean, water and salt water.

Salted tofu practice:

1. Soak soybeans all night, at least 10 hour in winter.

2. Put the juice directly into the pot at the juice outlet of the juicer.

3. Add beans and water to the juicer again and again with a small spoon. If there is a valve, you can add it with a big spoon. Don't open the valve first. Note that the basic ratio of bean water is 1: 10.

4. Grind all the bean juice.

5. Filter it again with a strainer, and the floating foam is also removed.

6. After the bean juice is boiled, simmer for a while, then boil over high fire, and repeat for three times.

7. Let the cooked bean juice stand and cool it to 80 degrees. Leave it for about 7 or 8 minutes without a thermometer. Stir in the bean juice with a spoon for three times and draw a few circles without stirring hard.

8. Every minute, the tofu brain is basically solidified for the third time, and the water becomes clear.

9. Tofu molds or drained small boxes can be covered with wet gauze and poured into tofu brain.

10, wrapped in gauze, with heavy objects pressed on it. I can hold water in a juice cup for half an hour. Tofu is too dry for a long time and tastes bad.

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