A handful of soybeans and half a bowl of vinegar, teach you homemade tofu . The steps are detailed and simple, delicate and tender, smooth and without addition
It is the season for eating tofu again. Recently, it has become a bit cold in the north. After all, it is October soon. Whenever this time, big stew comes in handy, and the whole family can enjoy it. Put whatever you like to eat, and tofu is an indispensable part of our family.
bean products are very nutritious and the tofu is even more adorable. It has a fresh, fragrant and tender texture. Just simmer in a pot and the fragrance will come out instantly. Especially for those with elderly people at home, eating more tofu in autumn and winter will also have many benefits, and eating it regularly will make it more comfortable.
Speaking of tofu, I found that most people buy it outside, and now they make tofu at home, but fewer and fewer people. However, the method of making tofu is indeed very simple, and it does not require too much ingredients. A handful of soybeans and half a bowl of vinegar can be easily done. It is delicate and tender. The most important thing is that there is no addition, and it can taste more at ease.
[Homemade Tofu]
Ingredients: 500g soybeans, 50g white vinegar, appropriate amount of water
Specific operation:
Step 1, prepare the beans first, pour them in water to clean, and pick them out when you see broken beans. After processing, pour the beans into a bowl and soak them in clean water for 1 night.
The second step is actually the same as making soy milk. After soaking for one night, the beans will become very large and full. At this time, take it out and pour it into wall breaker . Add water to it, and the amount of water is 2500ml. If the container of the wall breaker is not enough, you can beat it in two times.
Step 3: Pour the soy milk out and pour it into the pot. It is best to filter it. Then boil slowly on low heat. During the boiling process, we will deal with the white vinegar. 50g white vinegar and 250g clean water, mix well and set aside. After boiling the soy milk, skim out the excess foam and turn off the heat.
Step 4: Don’t worry after turning off the heat. You must cool it for a while and cool it for about 5 minutes. When the temperature drops to about 80 degrees, pour the stirred white vinegar water into it, stirring constantly with a spoon or chopsticks until it has to stir until there are tofu.
Step 5, next, cover the lid and start simmering, and simmer for 5 minutes. Next, prepare a mold, lay a layer of gauze inside, pour the stewed into the mold, cover the surface with gauze, and then press the heavy object. Don’t ignore this step. After pressing at noon, press for more than 2 hours, open it and check it out. The tofu has been formed.
