Homemade tofu - Handmade tofu(jia chang dou fu chun shou gong zhi zuo dou fu )

Homemade tofu - Handmade tofu

Introduction:

"Although the tofu made by ourselves is not as tender and smooth as the one bought outside, it's just a pure natural food material, which solves the problem of surplus soybeans at home and leads a DIY addiction."

Production steps:

Step 1: if you don't eat the soybeans at home, they will be broken. So, take two of them out, soak them overnight, put them into the soymilk machine and beat them into soymilk first. The soymilk used to make tofu is thicker than the soymilk we usually drink. The old tofu made in this way is stronger.

Step 2: pour the beaten soybean milk into the container. It is recommended to cover the container with gauze for filtration. Because the soybean milk is thick, it is difficult to filter with filter screen. After the soybean milk is filtered by gauze, there is still residual water in the soybean milk, which can be squeezed out by hand.

Step 3: the key to making tofu is to add a little white vinegar into the squeezed soybean milk slowly. If you add more tofu, it will become sour. If you add less tofu, it will not work. When you add it to the soybean milk, it will start to look like bean blossom. Then prepare a filter basket for washing vegetables, spread gauze inside, and slowly pour the soybean milk with white vinegar into the basket. After a while, the slightly yellowing water will pass through the basket The cloth seeps down and flows away, and then a heavy weight is pressed on the bean curd. The remaining water will continue to drip away, and finally a piece of tofu is left.

Step 4: cut the tofu into small pieces, soak the fungus and cut the green pepper into small pieces.

Step 5: add oil to the pan, stir fry Pixian Douban sauce until fragrant, then stir fry Auricularia auricula and green pepper together, add sugar and salt to taste, then put tofu in, add some water, and slowly cook for a while. The more the tofu is cooked, the more fragrant it is. Then wait for the water to dry and start the pot.

Materials required:

Soybeans: 2

Green pepper: right amount

Auricularia auricula: right amount

White vinegar: right amount

Salt: right amount

Sugar: right amount

Pixian Douban sauce: right amount

Note: white vinegar must be added slowly, otherwise tofu will become sour, if the amount is just right, it will not taste sour. You can't have too many soybeans. If you have too many soymilk, there will be scorched skin on the steel tube inside the soymilk machine.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Jia Chang Dou Fu Chun Shou Gong Zhi Zuo Dou Fu