What is the process of making handmade tofu?

Accessories: Brine 3g.

The practice of homemade tofu

1, pick out the bad beans, completely soak the soybeans in tap water, and pick out the non-soaked and individual bad beans again after soaking.

2. Rinse the beans, put them into Visme PRO-EQS wall-breaking cooking machine, and inject 900g of clean water. Note: The ratio of dried bean curd to clear water is 1: 6-9.

3. Start the grain button to get delicate soybean milk instantly. Note: One program is enough. If you feel uncomfortable, try again, or switch to stepless speed change for a few seconds.

4. Pour soybean milk into 4 layers of gauze.

5. Filter out the bean dregs. The more thorough the filtration, the more delicate the tofu is.

6. After the medium and small fire is boiled, continue to boil for 5 minutes. Note: the fire must not be big, and the soybean milk is easy to overflow. The whole process of cooking soybean milk must be kept by the stove.

7. Dissolve 3g of bittern with16g of water. Note: 50g of dried soybean is used as 1 g of brine, and the ratio of brine to water is 1: 3-4. I added a few more grams of water here, and because of the small amount, I still got some on the bowl.

8. Slowly drop the melted brine into the cooked hot soybean milk, and stir while pouring, slowly. Note: Some people say that 80℃ hot soybean milk is better. I didn't have a thermometer, so I kept the temperature low for 8 minutes.

9. When the bean curd is finished, stop, cover and let stand for 10-20 minutes.

10. Now it's concentrated. You can see it clearly by digging a small piece.

1 1, this is tender tofu. The standard is to press on the bean curd to solidify into a block, scoop out excess water, or scoop it on gauze and filter it slightly.

12, before you continue to make tofu, scoop the tofu into gauze and wrap it. Filter out the water to make tofu. Note: it can be lightly pressed and shaped. Brine tofu tastes better with more water.

13, finished product.