Homemade marinated tofu-You Are Foodie

By Sharon
90

Homemade marinated tofu

The best way to make tofu is to use brine. Nowadays, there are many tofu made of gypsum in the market. Gypsum tofu is whiter than brine tofu, but eating too much gypsum will cause great damage to people's kidneys. Marinated tofu tastes soft and tough. It has bean flavor, white in color, slightly yellow in color, and coarse in texture. It is commonly known as "old tofu".

Main Ingredients

clean water 1900 g
Dried soybean 200g

Auxiliary Ingredients

brine 8g

There are so many steps to make tofu. It feels very complicated. In fact, it's very simple. You may as well try it when you have time. After you can make tofu, you don't want to go out and buy it anymore because the taste is so different. You really don't know if you don't make it. You're scared when you eat it.

Step 1 . 200g dry soybeans (soaked for 4-6 hours in summer, 7-9 hours in spring and autumn, and more than 10-12 hours in winter), fully soaked and washed for use;

Step 2 . Put in soybeans, add about 1500ML of clean water, till the water level of soymilk machine reaches 1900ML, and grind into soymilk;

Step 3 . Filter the ground soybean milk to about 1500ML;

Step 4 . Put the filtered soybean milk into a boiling pot and boil it;

Step 5 . Dissolve 8g of bittern tofu king in 150ML water for use;

Step 6 . Turn off the heat after the soymilk is cooked. Then use a spoon to stir the soybean milk clockwise until it is swirling (at this time, the soybean milk temperature is about 96 degrees), and quickly pour the dissolved brine into the soybean milk along the periphery of the boiler;

Step 7 . After standing for 3-5 minutes, stir the soy milk up from the bottom with a spoon for 3 times;

Step 8 . After 10 minutes, after the marinated bean curd has solidified, wet the bean curd cloth with water (be sure to wet the water, otherwise the bean curd will stick) and put it diagonally into the grinding tool. Use a spoon to put the bean curd into the grinding tool;

Step 9 . Wrap the bean curd brain with a bean curd cloth (I forgot this one again, haha, but it doesn't matter), and use a grinding tool without holes to put 7 minutes of water pressure on the wrapped bean curd brain;

Step 10 . After 15 minutes, the self-made marinated tofu will be successful! (The pressing time can be determined according to the degree of softness of tofu you like.)

Step 11 . As is after removal.

Step 12 . Cut it into pieces, and my husband ate it directly with the sauce!

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