Homemade tofu
Overview
Tofu is a healthy ingredient rich in plant protein. I am afraid that the tofu bought outside is not pure and has no bean flavor, and I don’t know what unhealthy ingredients are added to it. Because I was born in a rural area, in the 1980s, all the tofu I wanted to eat in the countryside was made at home, so I also learned some ways to make tofu from my aunt in my hometown. Occasionally I make my own tofu. Although it is troublesome, the food you make yourself is healthy and delicious.
Tags
Ingredients
Steps
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Prepare required materials
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Wash the soybeans and soak them in 8 bowls of water until soft.
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The soaked soybeans are mixed with water and beaten into soy milk using a beater.
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Pour the beaten soy milk into a cloth bag and separate the dregs, leaving the soy milk and removing the dregs. Save the bean dregs to make pancakes, which is a good delicacy.
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Pour the soy milk separated from the residue into the pot and bring to a boil. Be sure to boil for a while.
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Gypsum powder is mixed with water.
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Pour the cooked soy milk into the plate, pour the boiled gypsum water into the soy milk, stir evenly, and cover with gauze to keep warm.
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After fifteen minutes, open the gauze and insert it with chopsticks, which means it has solidified. Wrap the solidified tofu heads in a vegetable basket covered with gauze and press it with a heavy object to drain out excess water.
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After the water is drained out in about half an hour, what is left is tofu. Take it out and cut it into pieces to make tofu delicacies with various flavors.
