How to make delicious fragrant and tender tofu, fragrant and tender tofu.

Soybean150g

Proper amount

Lactone 1.5g

Proper amount

Production time: number of diners:

step

1

Dry soybean 150g, water 1300ml to 1500ml. Mainly depends on whether the soybean meal output is high. Our soya-bean milk machine is relatively small. We all use a juicer to squeeze out the soya-bean milk, and then filter out the bean dregs and cook them. The addition ratio of lactone depends on the amount of soybean milk. 1500ml soybean milk contains 2.5g lactone.

2

Not too much lactone. Too much lactone will make tofu pudding sour. Without it, either the tofu pudding is not shaped or the tofu pudding is tender. There is also a certain concentration of pulp to be enough, the pulp is thin, and it is useless to put more lactone. Bean curd has two main points: one is the concentration of soybean milk, and the other is the amount of lactone. These two points are well controlled, and tofu and tofu are absolutely perfect.

three

After the soybean milk is cooked, pour it into a bowl with lactone, stir, skim off the floating powder on the surface, and finally let it stand for 15 minutes. The perfect fragrant and tender tofu pudding came out. Making it yourself is definitely better than buying it outside. Soymilk machine can also be used, but the grinding power of soymilk machine must be large, not too small. The pulp is not high.

four

Soybean milk with low pulp yield may not be successful in making tofu pudding. My family is a small soymilk machine, and it is not good to make it several times. It depends on your own control.