Qingyuan traditional handmade tofu video

Lead: A handful of soybeans and a spoonful of vinegar will teach you how to make tofu at home. The method is simple and pure, and it is more reassuring to eat!

Speaking of tofu, we all know that tofu is the most common food in daily life and has high nutritional value. Besides abundant amino acids, high-quality protein, various calcium, zinc and iron minerals, as well as trace elements and carbohydrates, it also contains a variety of vitamins, especially the plant fiber in tofu, which can help us clear the intestines and moisten the lungs, and also play an appetizing role to some extent.

Moreover, there are many ways to eat tofu. When many people have no appetite, it is also very good to have a tofu soup. Although it is light, it tastes very valuable. In summer, the weather is hot, and most people may have no appetite at this time. It is also very good for us to make a cold tofu or a cold soybean milk at home, which can help us clear away heat and relieve summer heat and improve our immunity, so it is not easy to sweat in this season.

Most people go to the market to buy some tofu and take it home to cook. In fact, the method of tofu is very simple. As long as you prepare a handful of soybeans and a few spoonfuls of vinegar, it can be done very simply at home. The tofu made is especially fresh and tender, which is more delicious than the tofu sold outside and has higher nutritional value. At the same time, we are safer and healthier when eating. Interested friends, today you might as well follow me to learn this method and skill of making tofu at home, which can be easily done in just a few simple steps.

The first step, first of all, before making tofu, you must prepare about 500 grams of soybeans, 50 grams of white vinegar and water 1000 ml. Let the prepared soybeans be washed with clear water in advance, and then remember to soak them for one night in advance. In this way, beans can be soaked more, which is more convenient for us to use, and the taste value of beans will be higher.

The second step, the next day, we soaked the soybeans, poured them directly into the soymilk machine or the wall-breaking machine, and then added about 750 ml of water to make soybean milk. After cooking, we need to filter the soybean milk first, then pour it directly into the pot and start cooking on low heat. When cooking, the soybean milk must be stirred with a spoon, or the pot will overflow. After the soybean milk is cooked, everyone can do it.

Step 3: Then we take out the soybean milk, let it cool for a while, then prepare 250 ml of clear water and 50 g of white vinegar, pour the white vinegar into the clear water, stir it evenly, then pour it directly into the soybean milk, and start to stir slowly until we see tofu pudding in the soybean milk. Everyone stopped stirring and put the soybean milk aside for about two hours.

The fourth step, two hours later, we prepare another mold and press it on the soybean milk. Generally, we only need to press it for one night, and after the next day, we will find that the tofu has been formed, and the taste of tofu is particularly strong and the taste value is very high. The tender Q bomb is even more delicious than the tofu we bought outside.

In this case, a fresh Q bomb with very high nutritional value and homemade tofu will be ready. Is it simple? You don't have to buy food outside in the future. What about the top one? As far as the methods and skills of making tofu at home that I share with you today are concerned, it is very simple, and friends who like it can try to make it at home!