Hello everyone, I’m Rong’er. Let’s make tofu today. No brine or internal fat is needed. Just a spoonful of white vinegar can make the tofu white and tender, and the method is super simple. ;
» Ingredients list «
2 catties of soybeans, 100 grams of white vinegar, water
» Production steps «
1. Soak the soybeans first, soak 2 kg of soybeans in water in advance overnight. The soaked beans have absorbed enough water and become bulging, then pour Pour water into the basin and clean it again. After washing, pour it out and drain the water;
2. Now you can start to make soy milk. The ratio of 1 catty of soybeans to 10 catties of water is more. You can make a very delicate raw soy milk;
3. Pour out after finishing all, then prepare a piece of gauze and put it in the pot, and then pour the soy milk in portions to filter
After squeezing dry, the bean dregs are separated out. Do not throw away the squeezed bean dregs
can be made into okara cake and okara ball, both Very delicious;
4. Before boiling soy milk, we first scoop out all the floating foam on the surface. After all the froth is scooped, it can be boiled on high heat. Here, please note that soy milk is easy to overflow the pot. Be sure to watch it by the side when boiling.
Wait until the high heat is boiled, then turn to medium heat and cook for 5 more minutes. To cook the soy milk thoroughly, the beans will become more fragrant as they are cooked, and the aroma will be overflowing. After the soy milk is cooked, turn off the heat and let it stand for 5 minutes;
5. Then pour 100 grams of white vinegar into a bowl, and add 400 grams of water to dilute it. After mixing well, put it aside. After the soy milk is placed for 5 minutes, first pick up a layer of bean tendon on the surface. This dried beancurd is also very fragrant to eat;
6. Then we start to order tofu, add the just diluted vinegar to the soy milk, the motion range can be smaller, just use the spoon to rotate the animation circle.
Slowly you can see flocculent Bean curd, continue to stir it will become more and more obvious, like this one is almost the same, the bean curd will grow bigger and bigger The lump becomes more and more obvious, then cover the pot and let it stand for 5 minutes;
7,5 minutes later, you can see a full pot of bean curd after opening the lid, then turn on the fire again and heat for 2 minutes to make the bean curd fullCondensation, after condensing, you can see obvious stratification in the pot, the upper layer is physalis
Then we use a relatively fine filter to The physalis is scooped out, and the scooped physalis can be put into a bottle, sealed and allowed to standfermentation for a few days, the time may vary, as long as the physalis is fermented and sour, you can order tofu, so the tofu ordered is physalis tofu Now, the physalis after fermentation can be reserved for the next point, so it can be recycled;
8. When the physalis is almost scooped, you can start pressing the tofu. Spread the prepared gauze on the tofu mold, and then scoop the tofu in. Fold the gauze around the cover to be flat, then close the cover and press it firmly
If you want to eat old tofu, use heavy objects for 1 hour, I directly used the physalis water scooped out from the ground and pressed it for 1 hour
After the tofu is pressed, let’s take it out and take a look. It is very complete
After cutting open, you can start eating, the cooked tofu is tender and white, this method is also very simple, and you can eat with confidence!
【Rong Intimate tips]
1. Soy milk is easy to overflow when boiling, so be sure to watch it by the side when boiling;
2. If you want to eat old tofu, use heavy objects for a longer time;
Committed to using the simplest ingredients for You share the most delicious delicacies and snacks. I am Rong Er. I will share a delicacy for you every day. Learn to eat like this to make your stomach healthier! Welcome to like, follow, forward and favorite, thank you for your support! See you next time.