Methods and skills of making tofu milk

Ingredients: soybeans.

Accessories: internal fat, bacterial powder, liquor, refined salt, spicy fresh, Chili powder, shredded ginger.

Steps of tofu milk

Step 1: Prepare a catty of first-class soybeans one night in advance, soak them in clear water, put them into a soymilk machine, add a proper amount of clear water, and make them into soymilk. The ratio is about 1 kg of soybeans and 5000 ml of water.

Step 2: Filter the bean dregs from the prepared soybean milk with gauze (bean dregs also have many uses and are reserved for other ingredients).

Step 3: Pour the filtered soybean milk into the pot and bring it to a boil. When cooking, turn it slowly with a spoon to avoid sticking to the bottom of the pot. Boil and cook for 6-8 minutes. Be sure to cook the soybean milk thoroughly.

Step 4: Pour the cooked soybean milk into a big basin, cool it for two or three minutes, then prepare the internal fat of about 10g, melt it with a little water, pour it into the soybean milk from the edge of the soybean milk, and stir it evenly with chopsticks. When stirring, it will generate floating foam, pour it out with a spoon, and then naturally solidify, which takes about 30 minutes.

Step 5: In this step, the tofu is ready (if you just want to eat tofu, this step can also be done), then spread gauze in the mold, pour the tofu into the mold, then cover the tofu with gauze, cover the mold, press a heavy object on it, and the water pressure inside will be released in about two hours.

Step 6: Take out the pressed tofu (this step is what we usually call old tofu), cut it into small squares of moderate size, and make tofu milk with old tofu. The shape will be better, the taste and taste will be good, and there is not so much water.

Step 7: Prepare about 3 grams of mushroom powder (also called mushroom powder), fully and evenly boil it with 50 mg of boiling water, and filter out impurities with a colander for later use.

Step 8: Next, put the thoroughly cooled tofu on chopsticks, wrap it in germ water, wrap all the tofu blocks in germ water in turn, and put them in the pot (this step should be placed in a single layer, not together). Cover it and mold it at room temperature for about 2-3 days, and it will be fine (furry), so as to avoid some bad phenomena, such as blackening, redness, stickiness and stink, and it will be dry and delicious.

Step 9: Take out the moldy and fragrant tofu blocks, put them in a large pot, add a proper amount of homemade white wine (buy white wine, preferably sorghum wine, otherwise it will taste bitter and astringent), a proper amount of refined salt, spicy and delicious, add a proper amount of Chili powder and shredded ginger, shake the pot evenly with both hands, and it is appropriate to mix one catty of tofu with 1 refined salt.

Step 10: Put the mixed tofu into a sealed jar and press it tightly. You can eat it in 4-5 days.

Here, a tofu that is a bit complicated, but the taste will not let you down, is ready. This tofu is a very good choice as a side dish, dipped in water and eaten directly. If it is cooked in large quantities, you can seal it with red oil or cooked oil and cover it tightly. It will not deteriorate at all in a ventilated and dry place.