How to make homemade tofu

Choose 500g non-GMO soybeans, pick out rotten beans, soak them in clean water for 10 hour, and rinse them off.

Grinding. Mix 3000 grams of clean water with soaked beans and grind them with a grinder. If you are such a home juicer and cooking machine, please pay attention to the beans that can't be soaked. If you use steel mills or local tyrants, please ignore them ~

Boil pulp. Pour the soybean milk into a large pot and simmer for 30 minutes. Stir while cooking, pay attention to the foam overflow. Tofu will be more mellow if cooked for a long time. Generally, defoamer will be added in this step. It's worth your own efforts.

Filter. Filter the cooked soybean milk with fine gauze while it is hot. And a small amount of bean dregs.

Order salt water. Melt the salted slices with 100g cold water. When the soybean milk is cooled to about 80 degrees, gently stir it from bottom to top with a long-handled spoon and slowly add salt water. Seeing the appearance of tofu brain, the water became clear and stopped adding brine.

Depression. Wet the coarse gauze and spread it in the mold. Pay attention to the four corners. Scoop tofu into the mold. After scooping the tofu pudding, pull the four sides of the gauze in turn and cover it. Press the weight for 30 minutes. Demoulding.

skill

1, soybean milk can add more water to make tofu. The texture of tofu will be smoother and more fragrant.

2. The concentration of salt water can be slightly lower. Slowly add it to soybean milk, so as to observe the orderly situation and make the soybean protein reaction complete. Tofu will have a better texture.

3. Press with coarse gauze to filter water faster. Easy demoulding.