Thick black soy milk
Overview
The tofu machine designer must be devastated. It was obviously designed to have the function of making thick and mellow soy milk without residue, but it was made into a thick soy milk with no residue. I have thought about this for a long time, but I have been tinkering with gypsum tofu without seeing any results. Seven or eight packs of gypsum tofu ingredients, with different versions of operating instructions. I tried them one by one, but failed to condense the gypsum tofu. After drinking gypsum soy milk for dozens of days, the gypsum tofu material was exhausted. Self-consolation: If it is not a stupid talent, it must be that the plaster material has completely failed after being idle for as long as a year. Switch to lactone tofu. The last bit of soybeans is just enough to make tofu. One hit. The lactone tofu coagulates successfully, leaving milkless bean dregs. The thick dregs soy milk envisioned a long time ago can finally be made. Although all soybeans have been turned into lactone tofu, there are still black beans available. Soybean residue, black soy milk. As soon as the lactone tofu starts to solidify, soak the black beans in it. There is no need to pour out the bean dregs, just leave them in the tofu machine and use them directly. I accidentally added a lot of water and ended up with a big vat of thick soy milk, which I had to drink for several days.
Tags
Ingredients
Steps
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Main ingredients
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Ingredients
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Wash and drain black beans
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Soak in water until hair becomes swollen
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Pour into the tofu machine (the okara is already in it)
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Add water
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Close the lid
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Activate the soy milk function
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Beating finished
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Beating finished
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Pour out the soy milk first
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Lift the filter again and drain the bean dregs into the soy milk cup
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Mix soy milk and bean dregs evenly
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Pour out and drink