How to make homemade bean curd?

Homemade tofu brain, without adding, is safer to eat. I often make tofu myself. The practice of home cooking is of course simple. I can make tofu without brine and gypsum, 1 a bowl of soybeans can be made with a little lactone. The tofu is smooth and tender, and has no bitterness at all. Eating your own tofu brain for breakfast is clean and hygienic, and it is easier to be absorbed and digested by the human body.

The practice of tofu brain: spare ingredients: 300 grams of soybeans, 2000 ml of water, 6 grams of lactone;

Production process: Step 1, prepare 300g of dried soybeans, wash them, add clean water, soak them for more than 5 hours, fully soak the soybeans, and pick up the impurities in the soaked soybeans;

Step 2, put soybeans into a soymilk machine, add 2000 ml of clear water, grind them into soymilk, filter them twice with a sieve, remove bean dregs, put the soymilk into a boiling pot and heat it on the fire;

Step 3, turn off the fire after boiling, continue to cook for 5 minutes, turn off the fire, air-dry the cooked soybean milk to about 85 degrees, melt the lactone with a little cold white, pour it into the air-dried soybean milk, and stir quickly;

Step 4, cover the lid and let it stand for about 15 minutes, and the soybean milk will be formed. In this process, the shallot will be cut into chopped green onion, a little mustard tuber will be prepared, and then coriander powder and shrimp skin will be prepared.

Step 5: Take the solidified tofu brain out of the bowl and sprinkle with various ingredients. If you like spicy food, you can put some Chili oil to eat, or you can directly cook a pot of Hu spicy soup and pour it on tofu brain, and choose according to your personal preference.

Summary: Traditional tofu is made of brine and gypsum, which is rather troublesome. But now we can make it at home, and we can choose to buy a bag of δ -lactone gluconate in the supermarket. It is a good choice to make tofu or tofu. Every time I use this method, tofu can be tender and smooth. It's better to make it yourself, it's better to eat it yourself, and it's more secure than buying it at the breakfast shop. We should eat well and cook at home.

Cooking skills: 1, 300g of dried soybean, 2000ml of water. Not only time-consuming, but also easy to damage the blade. So I choose to soak soybeans with clear water in advance, so that soybeans will be easier to beat. Soak soybeans in water for more than 5 hours, or soak them in water for one night.

2, soybean milk filtration, in order to make soybean milk more pure, no impurities, the tofu will be tender and smooth. After the soybean milk is cooked, remember to turn off the fire and let it stand for a while, air it to about 85 degrees, and then stir it with lactone water. The temperature of soybean milk is too high, and the prepared tofu is easy to turn red;

3. Remember to stand still during the forming process of bean curd brain, and don't turn it over, otherwise the bean curd brain is not easy to form. How to adjust the material of bean curd brain can be done according to personal preference. Those who like to make gravy can cook it themselves. If you find it troublesome, you can directly match mustard tuber and shrimp skin, which is more convenient.