Cooking Steps

1. 

   Step1:Soak 500g dried soybeans in water to make them fully full of water. It is recommended to soak them in the next day. The pulp yield is only high.

2. 

   Step2:Drain the soaked soybeans.

3. 

   Step3:Because the capacity of the blender is too small, it can only be beaten into soymilk in several times. According to the capacity of our blender, it needs to be beaten up in five times. So first weigh the total weight of the drained soybeans. Then divide them into five parts on average. Add two Jin of water to each part of soybeans and put them in the blender to beat into soymilk. (if there is a soymilk machine, you can mix the drained soybeans with 10 jin of water to make soymilk.)

4. 

   Step4:There are many bubbles in the soybean milk every time. It doesn't matter. It's OK to precipitate a little.

5. 

   Step5:Prepare a clean big pot. Take a piece of gauze. Pour the beaten soybean milk into the gauze and filter it. Squeeze the gauze by hand. Squeeze out the soybean milk. Leave the soybean dregs in the gauze. Be careful in this process. Do not let the soybean dregs leak into the soybean milk.

6. 

   Step6:The filtered bean dregs can be thrown away. Some can also be left to spread bean dregs for eating.

7. 

   Step7:Boil all the filtered soymilk over high heat.

8. 

   Step8:Don't leave when cooking soymilk, because soymilk is easy to overflow in the process of boiling soymilk. As long as you see the soymilk is boiling, turn the small fire to boil for 12 minutes, then turn off the fire. Then use a net spoon to skim off the floating foam on the surface.

9. 

   Step9:The temperature of the cooked soymilk is very high, so add 2 jin of pure water to cool down. When the temperature drops to about 80 degrees, you can start to order tofu.

10. 

    Step10:Prepare 50ml white vinegar.

11. 

    Step11:50ml of white vinegar can be diluted with 250ml of pure water to make tofu.

12. 

    Step12:When the soybean milk temperature drops to more than 80 degrees, use a spoon to pour it into the soybean milk 35 times in a circle and stir it slowly. Pay attention to the change of the soybean milk during the whole process of the plasma. As long as the soybean milk changes a little bit, the plasma can be stopped. Too much plasma will make the tofu taste a little sour. (but the amount of diluted white vinegar is just right, so it is recommended to use it all.)

13. 

    Step13:I saw that the soybean milk turned to bean curd. Cook for another 12 minutes. Let the bean curd coagulate fully.

14. 

    Step14:It's OK after all the flowers are separated from the sour milk.

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    Step15:Take out the sour milk and keep it for later use.

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