Chinese Food
Tofu made by soybean milk machine (easy to learn sour water tofu)
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Twenty five. Grind tofu. This is a tradition of Chinese New Year. Don't think you can only buy tofu from tofu shop. It's hot to eat it at home now. The most healthy and delicious tofu is the tender tofu.
Cooking ingredients
Cooking Steps
Step1:Soak the soybeans in advance for about 12 hours. I froze at 8 o'clock the night before. I began to do it at 7 o'clock in the morning. I think the capacity of the soymilk machine is less. You can increase it in proportion.
Step2:Wash the drawer cloth in advance, scald it with boiling water, disinfect it, and dry it. It is used for filtering bean dregs and pressing tofu.
Step3:I make a small amount of soymilk. It's made by a soymilk machine. If you want to do more, you can increase the material according to the proportion.
Step4:When making soymilk, use white vinegar to make some sour water for tofu. Do not use vinegar essence.
Step5:I put such a spoon. One spoonful of vinegar. Add five spoonfuls of water. Mix well and set aside.
Step6:When the soymilk is ready, I added two layers of drawer cloth under the filter screen to filter the dregs.
Step7:Put the soybean milk into a stainless steel pot.
Step8:The soymilk made by the soymilk machine is boiled. If it is made by the wall breaking machine or the original juice machine, it should be boiled gently in the pot. Be sure to open the lid and boil it. Then put it on for a while. Reduce the temperature to between 85 and 90 degrees.
Step9:Add the adjusted acid water 3 to 5 times. Slowly add it into the soymilk. Stir the soymilk in one direction at a time. Add a little acid water after finding floccules. Then stand and wait.
Step10:You'll see a clear separation in a moment.
Step11:Spread the drawer cloth in the tofu box. Pour a pot of tofu into it. After wrapping, press the weight on it.
Step12:About 10 is OK. I did too little.
Step13:Water it with soy sauce and sesame oil. My son ate all breakfast. It has no acid taste. It's fragrant, smooth and delicate. It's healthy and delicious.
Cooking tips:The sour water from pressing tofu can be preserved. The next time you make tofu, you don't need white vinegar. There are skills in making delicious dishes.
