Visibly smooth--ginger tofu curd

Visibly smooth--ginger tofu curd

Overview

I have always had a memory of an old uncle who rode his bicycle and drove a bunch of bean curds all over the village to buy them. But when I was young, my family conditions were not good, so I rarely tasted these snacks. I probably only ate them a few times in my childhood, but I always remembered the taste. Later, when I started working, I would buy a bowl of beancurds from time to time. They were smooth and smooth, and they had to be paired with strong ginger-flavored brown sugar water. The taste was super refreshing! Last year I also learned to make it myself using lactone, but the taste was wrong. I always thought it tasted better when made without plaster. I tried it recently, and it turns out that the taste of lactone tofu curd is about the same as that of plaster tofu curd. I am finally able to make the tofu curd I like to eat by myself, and I am very satisfied!

Tags

Ingredients

Steps

  1. Soaking soybeans in water takes more than 4 hours. In summer, the water needs to be changed halfway

    Visibly smooth--ginger tofu curd step 1

  2. Add 720 grams of water to the soaked soybeans in a food processor and blend into raw soy milk

    Visibly smooth--ginger tofu curd step 2

  3. Filter the soy milk through gauze, lift up the outer edge of the gauze and tighten it with your hands to squeeze out the pulp

    Visibly smooth--ginger tofu curd step 3

  4. Put the soy milk into the pot and bring to a boil and continue to cook for about three to four minutes

    Visibly smooth--ginger tofu curd step 4

  5. Take two grams of lactone. Two grams cannot be weighed by a separate scale. If you put a container directly on the scale without clearing it, you can weigh two grams

    Visibly smooth--ginger tofu curd step 5

  6. Dissolve the lactone with a little cold white wine

    Visibly smooth--ginger tofu curd step 6

  7. Cool the cooked soy milk to between 80-90 degrees. If you don’t have a thermometer, just leave it for two or three minutes

    Visibly smooth--ginger tofu curd step 7

  8. Pour the soy milk directly into the lactone water, cover and simmer for 15-20 minutes

    Visibly smooth--ginger tofu curd step 8

  9. Take two or three pieces of ginger, add water and sugar and boil it to make ginger syrup. I was originally going to use brown sugar, but I didn’t have brown sugar at home so I used fine granulated sugar

    Visibly smooth--ginger tofu curd step 9

  10. The tofu brain is so smooth that you can see it

    Visibly smooth--ginger tofu curd step 10