Hello everyone, I am Allie. A wonderful day starts with Nutritious breakfast . Have a good breakfast and are full of energy all day. Eat a good breakfast, eat a full lunch, eat less dinner, eat a low oil, low salt, and a light diet. This is my habit for many years. I hope to eat healthy, beautiful, and a good figure with my friends!
[Ingredients details]
soybeans and fat (sold in supermarkets, usually on the counter near yeast)
[Method]
/2/3. Prepare 200 grams of soybeans, wash them and add cold water to soak for about 4 hours. If you soak them at night in the morning, just put them in the refrigerator and soak overnight.
Take out the soaked soybeans and control the moisture. Add 200 grams of soybeans to the scale of 1600 ml. Choose the soy milk mode. If the soy milk maker is small, you can grind it in batches.
sifted and boiled again, cooled to 85 degrees. If you don’t have a thermometer, boil it and turn off the heat for two minutes, it will be almost 85 degrees.
Put the inner gear of the rice cooker back into the rice cooker and select the insulation function key.
insulated for about 20 minutes tofu will solidify. The solidified tofu is very elastic and will not collapse at all when pressed with a spoon. Those who like tofu can make a simple soup, which is smooth and delicious.
. Use a spoon to put the tofu into the mold. . Don’t worry if the tofu is broken. . Finally, wrap the tofu with gauze and try to lay it flatter as flat as possible to make the tofu more square and regular. . Cover and cover. . Press with heavy objects for several hours.
I use the dumbbells I usually use for exercise. After washing, putting on a fresh bag is cleaner and hygienic.
like to eat tender texture for 1 to 2 hours. I made the tofu at night. I like to have older texture. After pressing it all night, the taste is more solid and chewy.
Open the gauze, take out the tofu, and place the tofu side facing up at the bottom of the mold, which looks very good.
cut into small pieces, stewed, soup or steamed. Each has its own flavor and is delicious!
is delicate and tight inside, and has a strong bean fragrance.
[Allie Smash]
Homemade tofu is not difficult, but you need to master the following points:
. Be sure to soak soybeans, which can increase the slurry yield after soaking.. The polished soy milk must be put into the pot and then cooled to 85 degrees to facilitate solidification after adding the fat. . The ratio of inner fat and soy milk must be well controlled. The tofu made after adding too much fat will become sour. If the inner fat is added too little, the tofu will not solidify well. Put it in the rice cooker to keep it warm and solidify faster and better than in a normal temperature environment.
. Be sure to find heavy objects to press, as water will be constantly discharged during the pressing process. It is recommended to place it on the steamer in the steamer to facilitate water dripping. . The length of pressing time determines the old and tender taste of the finished product, and determines the time of pressing according to your favorite taste. . If you don’t have a soy milk maker, you can use a juicer or other cooking machine to crush the soybeans according to the above amount of water and then sift them, and then put them in a pot and cook them. The steps afterwards are the same.. Each soy milk maker has different slurry yield, different sieving degree, and different pressing time, so the tofu made from the same many soybeans will also have different weights. The finished tofu made from 200 grams of soybeans is 245 grams, which has a solid taste and a little toughness.
I am Allie who loves life and loves cooking. Friends who like me please follow me and thank you for your support!
#My breakfast diary# #Eat in China# #Gourmet#
