Marinated Tofu(lu shui dou fu )

Marinated Tofu

Introduction:

Production steps:

Step 1: 1. Smash the soybeans soaked the night before (7 kg to make a board) into pulp with a grinder, about one portion of soybeans and five portions of water

Step 2: 2. Pour the soymilk into the big bucket, flush into a pot of boiling water and mix well

Step 3: 3. Scoop the pulp into the basket with gauze on it

Step 4: 4. Then grasp and tighten the four corners of the gauze, squeeze it in one direction, and filter out the pulp. This work takes a little effort

Step 5: 5. When squeezing almost, add some cold water to the bean dregs and squeeze hard. Repeat this for many times to squeeze as much milk as possible. You can eat the leftover bean dregs. Try your own way, such as frying them into small bean cakes and making all kinds of pasta in flour

Step 6: 6. Boil the filtered juice repeatedly over high heat. Someone must watch it because soybean milk boiling is a lot of foam, and it's easy to spill. After boiling soybean milk (about 30 minutes), cook it for more than five minutes, or it will smell fishy. Make soy milk, drink it while it's hot. I cook soy milk in two pots, but later I use a big pot for stewing. Guess why?

Step 7: 7. The next step is to order bittern. The key is: ① the temperature must be kept at about 80 ℃; ② the amount of home-made tofu is too small, so order bittern slowly, otherwise it is easy to get old; add bittern evenly, otherwise the tofu is tender and old. Add brine to soybean milk, drop by drop, and gently stir it in one direction with a spoon. ③ the amount of brine is judged by vision. When soybean milk begins to bloom (that is, flocculent precipitates appear), it is OK to add brine again to control the aging and tenderness of tofu

Step 8: 8. Order the stew, put the lid on the lid and let it stand still for half an hour, so that the precipitation reaction is sufficient. At this time, it's tofu. Ladle it into a bowl, add some egg skin, shrimp skin and seasoning

Step 9: 9. Prepare the tofu board, lay a clean gauze, scoop the tofu flower into the gauze, and wrap it after the four corners are firm

Step 10: 10. Then press a board on it, and put a big stone on the board to press it tightly, so as to squeeze out the water. I use a stone for about 30 minutes

Step 11: 11. This is the tofu just coming out of the oven. Look carefully, it's still steaming! Ha ha

Materials required:

Dry soybeans: 7 kg

Salt brine: appropriate amount

Note: if you don't eat the tofu immediately, remember to cut it into pieces and keep it in clear water!

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: Original

Chinese PinYin : Lu Shui Dou Fu