Tofu with white vinegar

Tofu with white vinegar

Overview

I have made tofu with white vinegar a few times, but it is not as tender as the lactones, but the taste is very good. I am used to making my own tofu, and I feel that the tofu sold outside does not have the soy flavor. Make some tofu with white vinegar, convenient and healthy.

Tags

Ingredients

Steps

  1. Soak soybeans in cold water for 8 to 10 hours

    Tofu with white vinegar step 1

  2. Use a juicer to make juice from soybeans

    Tofu with white vinegar step 2

  3. filter

    Tofu with white vinegar step 3

  4. Squeeze the filtered bean dregs out of the soy milk again

    Tofu with white vinegar step 4

  5. Bring the soy milk to a boil and cook for 5 minutes

    Tofu with white vinegar step 5

  6. Let cool to between 80 and 90 degrees

    Tofu with white vinegar step 6

  7. Add appropriate amount of white vinegar to dilute with cold boiled water

    Tofu with white vinegar step 7

  8. Pour the white vinegar water while stirring again and again until you can see the tofu and water separate

    Tofu with white vinegar step 8

  9. Let it sit for half an hour and it will become Douhua

    Tofu with white vinegar step 9

  10. Scoop the bean curd into a container that can be filtered. I used a removable bottom cake mold with a mesh underneath

    Tofu with white vinegar step 10

  11. After wrapping the gauze, put a heavy object on it

    Tofu with white vinegar step 11

  12. The tofu will be ready after an hour. If you cut it cross-section, it will be a little bit old. If you like tender tofu, it is recommended to use lactone

    Tofu with white vinegar step 12