Homemade bean curd
I didn't expect it before: from snacks to a big classic breakfast - tofu brain with fried dough sticks, now I can easily do it at home. It's really unexpected. Because I often hear old people say that it is hard to make tofu. It is difficult to make tofu. I have to get up early in the morning to grind beans and boil soymilk to make tofu; So I never thought I would make tofu at home. Now we are keeping up with the trend. It is amazing that we have not only learned to make tofu, but also learned to make tofu jelly; After my husband and my second sister-in-law tasted my tofu brain, they all agreed that it was much better than the tofu brain sold at the breakfast stall in the community. Ha ha, I was very happy after listening to it----1. Soybeans should be soaked overnight in advance2. When grinding soybean milk, you can grind it several times2. After the soymilk is boiled, you need to cook it for a few more minutes before it is cooked thoroughly3. It's best not to leave when cooking soymilk. Soymilk is easy to paste and overflow4. When adding the internal fat water to stir, it is necessary to stir it to the bottom of the pot as much as possible, otherwise it is easy to stir out a layer of paste on the bottom of the pot, which will affect the taste of tofu
Step 1 . Prepare all ingredients
Step 2 . Soybeans soaked overnight in advance
Step 3 . After washing, put it into the cooking machine and add an appropriate amount of water
Step 4 . Start the cooking machine and grind it into soymilk
Step 5 . Filter out soybean dregs with soybean milk
Step 6 . Pour it into a small pot and boil it over a low heat
Step 7 . Cook for a few more minutes and turn off the heat
Step 8 . Melt the internal fat +30g of warm water
Step 9 . When the soymilk cools to about 80 degrees
Step 10 . Stir gently and quickly while adding internal fat and water
Step 11 . Cover the pot and let it simmer for about 15 minutes
Step 12 . Put a net spoon into a bowl and add your favorite seasoning, that is, tofu jelly
Step 13 . Put the prepared excipients in
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