How to make homemade tofu

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  1.Weigh the soybeans and put them into a basin of clean water and soak them for 12 hours

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  2. Prepare to soak and wash the soybeans, weigh the brine, and prepare tofu molds and water

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  3.At this time, dissolve the brine with water in a ratio of 1:3 for later use (the grams of brine increase, the water It also needs to be increased, the number of grams of salt brine is calculated based on the number of soybeans)

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  4.Then soak it in batches Put the soybeans and appropriate amount of water into a food processor and blend them

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  5. Tighten and power on at high speed for 1-2 minutes Make a paste

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  6.Pour into filter gauze bag

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  7. Squeeze out the soy milk (do not throw away the dregs)

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  8.Put it in a pocket and freeze it in the refrigerator to make okara-related foods

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  9.Put the soy milk on the fire, bring it to a boil over medium heat to remove the floating residue on the surface, then turn to low heat and cook for another 10 minutes until it is fully cooked to remove the beany smell

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  10.Turn off the heat and lower the temperature to 90 degrees (there is no thermometer, it will basically reach 90 degrees after turning off the heat for a while)

• 11.Picking off the surface of the tofu
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  12.Add the melted salt brine little by little along the edge of the pot, stirring constantly with a spoon

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  13.Stir until flocculent

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  14. Place the mold, put in the wet cloth, and then pour Put into the mold

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  15.Close the lid, place heavy objects, and press for 10 minutes to set

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  16.After 10 minutes, the tofu is smoothly demoulded and allowed to cool naturally

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  17.Cut the tofu into cubes after cooling and it will not fall apart

• 18.Intact whole piece of tofu

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  19.The inside of the cut is delicate and tight Solid, tender and fragrant ^_^