Tofu curd

Tofu curd

Overview

Although it is only early summer, the baby's appetite has already dropped a lot. Every time the weather gets a little muggy, he is only willing to eat liquid food and various liquid foods. So I made this tofu noodle a few days ago. The children ate it for the first time and had a great appetite. A big bowl can be easily consumed. My husband and I both ate some and thought it was delicious, especially tender and smooth.

Tags

Ingredients

Steps

  1. Soak 250g soybeans in water one night in advance.

    Tofu curd step 1

  2. Put the soaked soybeans into a soymilk machine, add 1200ml of water and blend into soymilk.

    Tofu curd step 2

  3. Immediately filter the beaten soy milk several times into the container.

    Tofu curd step 3

  4. Take 1 teaspoon of lactone, about 2g, and dissolve it with 10ml of water.

    Tofu curd step 4

  5. Pour the dissolved lactone liquid into the filtered soy milk and stir evenly while pouring. The soy milk should not be too cold, it must be between 80-90 degrees. In short, the difference

    Tofu curd step 5

  6. Use a spoon to skim off the scum on the surface.

    Tofu curd step 6

  7. Pour 80-90 degree boiling water into the rice cooker, plug it in, turn on the heat preservation mode, put the soy milk in the heat preservation mode, and let it solidify for 10-15 minutes.

    Tofu curd step 7

  8. Have ingredients ready. Soak the shrimp skin in advance.

    Tofu curd step 8

  9. Cut the seaweed into thick shreds, cut the mustard into small pieces, and cut the green onions into small sections.

    Tofu curd step 9

  10. Remove the solidified tofu curd and scoop it into a bowl with a large spoon.

    Tofu curd step 10

  11. Add appropriate amount of salt.

    Tofu curd step 11

  12. Then pour in appropriate amount of soy sauce.

    Tofu curd step 12

  13. Add seaweed, pickled mustard and soaked shrimp skin.

    Tofu curd step 13

  14. Finally sprinkle with green onions. f

    Tofu curd step 14