Wolfberry marinated tofu

Overview

I have been making tofu for two years. The tofu I make is not only delicious but also reliable. From the selection of ingredients to the production, I put my heart and soul into it. I am the only one in the world who cares so much about my own food, so I try to make everything myself, which means I enjoy the delicious food and the process of making it. Today I tried for the first time to make colored tofu using wolfberry juice. The color of the final product is not very yellow, but it tastes good and is more nutritious. If you are interested, you can give it a try. In the past, making tofu was frantic because the cup of the food processor was too small. A pound of soybeans had to be beaten into the soy milk in ten or twenty times. Now that I have a breaker, the 2-liter cup can satisfy my desire to make tofu. I can beat a pound of soybeans in four times, and it is very delicate and very fast. It is very good.

Tags

• private kitchen
• homemade ingredients
• old man
• breakfast
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• clear water
• soybeans
• wolfberry
• salt brine

Ingredients

Steps

1. 1 Pick out the impurities from 500 grams of soybeans, wash them and soak them in cold water overnight

   

2. 2 Divide the soaked soybeans into four parts, add 1300 ml of water to each part and put it into the material cup of the wall breaker.

   

3. 3 Sand it once with a grain stall

   

4. 4 Then pour the beaten soy milk into a cotton bag and filter the bean dregs. I use a steamer with a drawer in the pot and a cotton bag on top of the drawer.

   

5. 5 When making the soy milk for the last time, add 50 grams of wolfberry that has been soaked in warm water for 20 minutes, smash together and then filter out the bean dregs.

   

6. 6 Bring the soy milk to a boil over low heat and continue cooking for 10 minutes, then turn off the heat

   

7. 7 When the soy milk has cooled to 85 degrees, you can order the brine

   

8. 8 Blend salt brine and water at a ratio of 8% and put it in a mineral water bottle. When ordering tofu, add a little salt brine and stir it up and down with a spoon. Be sure to add it slowly and slowly.

   

9. 9 Stop adding salt and brine until you see that the soy milk is thick and fluffy, cover it and let it sit for 20 minutes.

   

10. 10 Place a damp cotton cloth on the tofu mold, then scoop the tofu curd into the mold with a spoon.

    

11. 11 After covering the tofu curd with cotton cloth, cover the lid of the tofu mold, place a heavy object on top, and leave it for about 1 hour.

    

12. 12 Finally, pour the tofu out of the mold, then remove the cotton cloth, and then you can cut it into pieces for cooking, or you can eat it hot and in small pieces for dipping in the sauce.