Homemade old tofu (white vinegar version)
I have made tofu at home for many times. It is the first time that I have made old tofu with brine, tofu flowers with internal fat and white vinegar! I tried last night!The final aging and tenderness of tofu are closely related to the weight and time of pressing, and the amount of brine!The ratio of soybeans to water ranges from 1:5 to 1:8
Step 1 . Soak soybeans 9-12 hours in advance, preferably overnight, and shorten the time in summer
Step 2 . Put 320 grams of soaked soybeans into the cooking machine for beating. According to the ratio of soybeans to water 1:5
Step 3 . Start the machine and make soymilk
Step 4 . Filter the beaten raw milk with a gauze bag, squeeze the gauze bag dry by hand, and the bean dregs can be used to make cakes
Step 5 . Pour the filtered soymilk into the pot and cook over medium low heat
Step 6 . During the period, keep stirring to prevent sticking to the pot, and boil soymilk three times
Step 7 . Turn off the fire on the cooked soymilk and pick out the bean skin on it. It is said that this dried bean curd is Yuba
Step 8 . Wait until the temperature drops to 80-90 degrees
Step 9 . 15ml white vinegar is diluted with 75ml water
Step 10 . Add white vinegar water
Step 11 . Stir them with a spoon while adding to make them fully mixed. When the brine is poured in, you can't see the change immediately. Wait for about 2 minutes, and then stir it slowly between 2 minutes. There will be tofu flowers in a moment, and let it stand for 15 minutes
Step 12 . Find a basin, put the mold in the basin, spread gauze on it, and scoop the bean flowers in
Step 13 . Put heavy objects on the mold and press for 10-20 minutes. The store that sells molds said that the weight of tofu made should be within 1 jin, and the weight of pressed tofu should be controlled within 2 jin
Step 14 . This is the pressed tofu
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