Tofu Pudding-Tofu

Overview

Tofu curd, also known as tofu curd, is a traditional snack. The deliciousness of tofu curd lies in the temperature control of the fusion of soy milk and coagulant, as well as the speed and skill of brewing tofu curd. Lactone tofu is tofu produced with lactone as coagulant. The tofu is sweet, light, cool in nature, clears the lungs and strengthens the skin, clears away heat and detoxifies.

Tags

• cold dishes
• lactone
• soybeans
• water

Ingredients

Steps

1. 1 Wash 150g of soybeans and soak them in water at room temperature for 8-12 hours.

   

2. 2 Pour out the water from the soaked soybeans and put them into the food processor, add 1200ml of water, and grind them a few more times to get a higher pulp yield. If you use an automatic soybean milk machine, it is recommended to use the juice or fruit and vegetable mode.

   

3. 3 Use a filter cloth to filter the ground soy milk. When filtering, squeeze it hard to squeeze out the pulp inside and don't waste it.

   

4. 4 Put the soy milk in a pot and bring to a boil. Be careful when using an induction cooker as it can easily burn the pot. Stir while boiling. Boil for 1 minute and skim off the soy milk foam.

   

5. 5 Dissolve 3g of lactone with about 10g of warm water. After the lactone is dissolved, pour it into a metal container for later use. The metal container is convenient for soaking in hot water and keeping warm.

   

6. 6 Turn off the heat and cool the boiled soy milk to about 90 degrees (turning off the heat for about 2 minutes in summer is enough) and pour it into a metal container filled with lactone. When brewing, pour the soy milk into the lactone from a high point so that it can be more fully integrated. If you are afraid of unevenness, stir it slowly for a few times. Then cover the lid and use the remaining heat of the soy milk to keep it warm. It is best to soak the container in hot water to keep it warm. This will have a better effect and solidify more solidly.

   

7. 7 Let it sit and keep warm for about 15 minutes. When the soy milk has solidified, you can scoop out part of it and put some sugar in it to eat, and use the other part to make lactone tofu.

   

8. 8 Place a piece of tofu cloth in the tofu pressing container, then pour the remaining tofu pudding into it, put the lid on it, and then press it with a heavy object for about 3 hours.

   

9. 9 When the time is up, you can unmold the tofu and the tofu is finished. Lactone tofu is more difficult to make. If you are worried that the molding effect is not good enough, you can press it for a longer time.