How to make tofu? I used to buy tofu at home some time ago, but now tofu always feels no tofu flavor, and I don't know how to make it. Today, I will make tofu at home with the new method.
Practice:
1. Measure a cup of soybeans one night in advance, about 85g, wash them and soak them in water overnight. (because it's to be done separately, the two cups should be soaked separately.).
2. The next morning, drain the soaked water, put the soybeans into the soymilk machine and add water, about 800g. Look at the picture carefully, a little above the lower limit, and the lower line is 1000g of water. Because of the volume of soybeans, 800g of water is almost to this position (now I'm done, I don't need to weigh any more, just add a cup of soybeans water to this place).
3. Plug in the power and start to make a cup of soya bean milk. When it's cooled down, pour the soya bean milk out and filter it. Clean the soymilk machine, and then follow the above steps to make the second cup of soybeans into soymilk (a little trouble).
4. Filter the second soybean milk into the first one. Take a clean container, weigh 16 grams of white vinegar, add 80 grams of water to make white vinegar water for use.
5. Put the filtered soymilk on fire and start cooking with a small fire. Be careful to stick the bottom, and try to cook with the lid open, otherwise it will overflow.
6. When it's about to open, there will be froth bean clothes on it. Carefully skim them and wait for five minutes (three or four minutes, maybe two or three minutes if it's colder).
7. When the temperature drops to 85 to 90 degrees, slowly pour in white vinegar water, stir while pouring in, and some floccules will be formed, and wait for 10 to 20 minutes (usually 10 minutes).
8. The flocculence is more obvious. Take a basin and put it in the water bucket (because there will be water seeping out when pressing tofu, so I put it directly in the water bucket).
9. Put on the tofu mold (the wood I bought is a little too big), soak the tofu cloth and squeeze it dry, and spread it evenly on the mold.
10. Pour the flocculent tofu into the mold, carefully fold the tofu cloth around, and then carefully fold it up and down.
11. Press the upper plate, flatten it as much as possible and use a flat bottom bowl to put it on the water pressure (how much to press depends on your own decision. If you press heavily, the tofu will be older, and if you press lightly, the tofu will be tender).
12. Press it for ten minutes and then open it. The tofu has been shaped and taken out carefully after cooling. (I was very anxious to see how it looked when I did it for the first time. When it was hot, it was demoulded and the shape was ugly.).