Homemade lactone tofu, fragrant and tender
Overview
Someone has been clamoring to eat home-made tofu. It’s rare to take a half-day break today to satisfy someone’s appetite. Making this lactone tofu is very good! The soybeans are grown at home and are absolutely original.
Tags
Ingredients
Steps
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Pick out the bad beans from the soybeans, wash them and soak them for 12 hours
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Use a food processor to stir the soaked soybeans into soy milk
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Strain the stirred soy milk to remove the bean dregs
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Prepare a large pot, put a bowl of cold water in it, pour the filtered soy milk into the pot, bring the soy milk to a boil over low heat, skim off the foam, and continue to cook for 5 minutes after boiling.
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After the soy milk is boiled, turn off the heat, cool for 3 minutes and add glucolactone. Add the glucolactone water into the soy milk little by little. Keep stirring while adding. Stop stirring when you see tofu flakes appearing in the soy milk. Cover the pot and let it sit for 30 minutes.
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Let stand
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After 30 minutes, the tofu curd is ready. Friends who like to eat tofu curd can eat it directly. I ate a bowl and still want to eat it. It is smooth and tender and has a strong bean flavor.
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minced
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Pour into the mold, I used a 6-inch cake mold
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Use something heavy to press it down
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I pressed it for an hour and it took shape
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Look at the cut surface, the structure is very smooth and tender
