Tofu is better than fresh tofu, and the summer is over. Soybeans can no longer be stored. In order to speed up the digestion of soybeans, we now start to make some dried tofu storage refrigerators.
The dried soybeans are washed clean and soaked in water for more than eight hours.
Soak the well-dried wet soybeans, add 3000 grams of purified water, and grind them into soy milk with the juice machine.
Add the brine and let the soy milk solidify into the bean flower and put it into the mold.
The weight is pressed against the mold tofu so that the water is sufficiently squeezed out.
After 24 hours, the dried tofu was made.
There is no description of the process of turning into tofu. The TX of interest can look at my “home-made tofu” recipe. It should be noted that the bean curd made of dried bean curd is older than the bean curd made of fresh tofu. It is better to see the water on the top of the bean flower; the weight of the tofu should be as heavy as possible. Only when the weight is reached, the water in the tofu can be squeezed out the most, and the real tofu is “dry”.