There is a husband and a small fresh meat in his family. The favorite thing in home cooking is tofu. However, the traditional tofu pulp is made of gypsum, lactone salt and halogen additives. If you eat too much, it will affect the body. With questions, I turned on search engine input: In addition to the traditional pulping method, there are other certified methods? The small window immediately pops up a number of messages: whether it is a traditional pulping method or a plaster. One of the white vinegar spots immediately attracted me. Hahaha, the original tofu likes to eat sour. With white vinegar, the protein reacts with the acid to form granules, and a large amount of casein will agglomerate. Another thought is still wrong, white vinegar is made with alcohol, not natural. I want to come and have a voice to tell myself, is vinegar not sour? Is it not irreplaceable with ???? lemon with the same acidic conditions? The idea that popped up made me excited... I decided to use the lemon juice to try the water. Breaking the so-called tradition, let more people eat safer and most natural tofu is not good? In case this method is implemented, it is also a good thing. The result is of course surprising, and I can't help but laugh at the glimpse of Tuesday! That voice is described by a few words, a sense of accomplishment! special. do not. Cool! Do you know that I am happy when I make tofu? do not know? Come, let me take you to see the process and fun~~~✌️✌️✌️
Prepare as shown.
Dry soy beans are washed with cold water and need to be changed during soaking. During the summer 4-6 hours, the soaking time is too short or too long will affect the pulping effect and finished product quality. I used to put the beans in the refrigerator before going to bed at night for about 10 hours. For reference only!
Soaked soy beans are washed into the soymilk machine +1600 ml of water, (please don't use the pattern of cooking while cooking, 2-3 times with juice/fruit and vegetable mode) If the machine is not big enough, it can be polished two or three times. . The cooking machine and the juice machine can be played very fine, so you don't have to play back and forth (for example, I use the small beauty to play 3 minutes and play twice).
Prepare the deep pot and put the tofu mold.
Spread the gauze diagonally in the tofu mold.
Soymilk made by any machine must be filtered with filter cloth to filter the dregs, and the slag will be filtered to produce a smooth and smooth bean curd. In order not to waste the soy milk, squeeze the filter cloth with both hands and squeeze the soy milk as much as possible to obtain about 1800 ml of soy milk.
I used the rice cooker to cook soy milk. It is not easy to paste the pot. I put about 1800 ml of soy milk into the pot and the lid was opened to boil.
At first, without stirring, I started to boil and stirred a little.
You can also use a thick shabu-shabu to cook soy milk. Stir while cooking to prevent it from coming out when the pot is cooked. Just bubbling on the drum is not considered to be boiled. It is necessary to continue to cook for another 3 minutes on a small fire. It is good to cook until you can smell the strong aroma of soy milk.
Prepare a clean container that can keep warm, and the rice cooker is best. The cooked soy milk is poured into the rice cooker, and the temperature of the pulp is about 80-85 degrees. (The soy milk is cooked for 8 minutes. (If you cook it with rice cooker at the beginning, you don't have to pour it down, this step is omitted)
Lemon two, get 48-50 grams of juice and pour 35 grams of cold water to mix.
???? Lemon juice uses the slurry method, that is, while gently stirring the soy milk, slowly add the dissolved lemon juice. Soymilk will slowly become flocculated and separated from the water, as shown. Be sure to stir gently~
After the addition is completed, cover it for 3 minutes and open it for observation. If you see the water clear and the large floccules indicate that the lemonade liquid is just right, (the water is turbid, the lemon water is not enough, the water is especially yellow, the lemon water is added more. There are a number of times to do it.) Continue to keep warm for about 15 minutes to suppress the tofu. Free text is all practical experience.
1. Spread the gauze diagonally in the bean curd mold, and pour the tofu into the brain. After the simmering, use a spoon to cut a few times, crush the tofu brain, and the water is easy to come out.
2, wrap the bean curd brain with gauze, and the gauze should be flattened as much as possible.
3, press on the tofu box filled with water, squeeze a little pressure to squeeze out the water. It is made into tofu after 30-60 minutes of compression. The longer the time, the less water, and the thinner the tofu. Personally feel that this thickness is just enough for a family of three. (My family likes old tofu and north tofu in a refrigerator for about 8 hours.)
The natural tofu with lemon scent is done. I can guarantee that you will never buy it again. I don't believe in private letters. I am so good~~????
How about a tomato soy bean dried tofu for lunch?
Cut the tofu and fry until golden on both sides.
Serve, a natural and nutritious home-cooked dish is ready. Full of love, oh
Do one more like this~
Create unlimited possibilities with your imagination~
I have tried three ways to cook soy milk. 1, Xiaomei, Franco pot and rice cooker boiled soybean milk success rate is 100%, really not difficult is very simple. 2, pure water must be placed in the refrigerator one night in advance. (It is raw soy milk, because the temperature will be generated when the machine is hit, the temperature of the soy milk will affect the production. Remember!) 3, baking thermometer is essential, anyway, there are many places. 4, do a good job, please share the picture on the map.