How to make tofu at home?

Tofu is a kind of delicious food that people often eat. Tofu is also used to make all kinds of delicious food, but has anyone tried to make tofu at home? Generally speaking, making tofu requires gypsum or brine, and the production process is complicated, so most people will choose to go to the vegetable market to buy ready-made tofu to cook. Today, I will share with you a method of making tofu. You can make delicious tofu by adding some common things at home without gypsum or brine. Moreover, the tofu made in this way is fragrant and tender, and the main production method is very simple.

Step 1: Soak soybeans with clear water one day in advance, so that the quality of soybeans after soaking is about 600g g. At this time, you will find that some soybeans can't be soaked. Pick them out first and put them aside.

Step 2: Pour 1300ml clear water into a soybean basin, then pour the clear water and soybeans into a cooking machine and fully grind them into soybean milk.

PS: Pay attention to the longer grinding time of soybean milk, which will help to grind the soybean milk more finely, and the tofu will be tender and delicious.

Step 3: After the soybean milk is polished, you will find a lot of floating foam on it. Skim off the floating foam on the soybean milk with a spoon, then prepare a piece of western gauze and filter the soybean milk on the western gauze bit by bit. Filter it twice or so, and you will find a lot of bean curd residue on the gauze. After taking out these bean curd dregs, you get a pot of thin and fragrant soybean milk.

Step 4: Pour the filtered soybean milk into the pot and boil it over high fire. After the soybean milk is boiled, turn to low heat and cook slowly. When there are no bubbles on the surface, turn to a big fire, then turn off the fire and put it aside to cool.

Step 5: When the soybean milk is cooled for a period of time, you will find a thin layer of bean skin on it. After picking it out, prepare 50 ml of rice vinegar and pour it into soybean milk several times. Every time you pour rice vinegar, gently stir it with a spoon until the rice vinegar is poured into the soybean milk, and then leave it for about 15 minutes.

Step 6: After about 15 minutes, you will find that the soybean milk slowly presents the shape of tofu brain, then pour them into a square container, cover it with a layer of gauze, slowly squeeze out the water and pour it out.

Step 7: After the water pressure in the tofu is almost the same, put a heavy object (such as a water bottle or unopened milk) on the tofu and let it stand for about half an hour to find that the tofu is ready.

The tofu made in this way is exactly the same as that bought outside, and tastes more like soybeans. Interested friends may wish to try it themselves. Materials are easily available and there is no technical difficulty. You can succeed once.