Homemade tofu
Everyone in our family likes to eat bean products. The tofu we bought a few days ago is always sour, especially in the outer layer. It still hasn't improved after soaking in boiling water, and the taste is not good. Think about it, or do it yourself. For the first few times, I used white vinegar to make the paste. The children also asked me to keep the sour paste. Later, I began to use internal fat. The tofu should be tender. In order to make tofu, there are several moulds. The pine wood feels more authentic.
Step 1 . Soybeans are washed and soaked for half a day.
Step 2 . Soybeans are beaten with water.
Step 3 . Filtering.
Step 4 . Although there is not much soymilk, I cook it in a pressure cooker, because it will be full when boiling, and the shallow pot is troublesome.
Step 5 . In the false boiling state, boil for another 3-5 minutes to remove harmful substances.
Step 6 . Turn off the fire and melt the internal fat with 50ml warm water.
Step 7 . Pour into the insulated electric cooker.
Step 8 . Soymilk can be used when the temperature drops to about 80 ℃.
Step 9 . Pour the rice cooker into the wall gently. I added a filter to remove the foam.
Step 10 . Let it stand for 20 minutes, and it will have solidified.
Step 11 . Bean curd can be eaten directly with seasonings.
Step 12 . Put gauze on the pine box, pour bean curd into the box, wrap the gauze, and press a bowl of water. (the photo was deleted by mistake)
Step 13 . Go home at noon and put tofu on it. It's a good piece of tofu in the evening. I got carried away and fell into the basin when I turned around holding it. There was no good shape. I'll make do with it. The fragrance and taste were still good
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