Homemade tofu with white vinegar(bai cu zi zhi dou fu )

Homemade tofu with white vinegar

Introduction:

Production steps:

Step 1: prepare soybeans and white vinegar. Soybeans need to be soaked half a day in advance

Step 2: pick out the bad ones carefully

Step 3: start beating soybean milk. I use 400ml water with two cups of soybeans every time

Step 4: prepare a small cloth bag, put the beaten soybean milk into the small cloth bag and extrude the soybean milk

Step 5: prepare a small cloth bag, put the beaten soybean milk into the small cloth bag to extrude soybean milk

Step 6: start to cook soybean milk, the cooking process must often stir to the bottom of the pot, otherwise it is easy to stick the pot paste. Bring to a boil and continue to simmer for about a minute

Step 7: fill a small bowl with about 20ml vinegar and 25ml water, and mix well

Step 8: cool the cooked soymilk for about five or six minutes. Pour in the mixed white vinegar water slowly while stirring it with a spatula (if you don't know how much white vinegar water to add, pour it slowly. You can see the flowers)

Step 9: after seeing the soybean milk blooming, put it still for about 10 minutes. You'll see the separation of bean curd and water

Step 10: pour the ordered bean curd into a container covered with gauze, and the bottom of the container should be leaky (I used my lunch box when I was in college, but I made many holes in the bottom of the lunch box)

Step 11: finally, cover the cloth, and then press on something about the size of the bean flower container with water

Step 12: press for about 20 or 30 minutes to make tofu

Materials required:

Soybean: 200g

Vinegar: 20ml

Note: 1. Do not beat soybean milk too long at a time, let it rest to avoid burning the machine. 2. If you don't know how much white vinegar to add, pour it slowly, and you can see the blooming. 3. The container used to press tofu is also very important. If the two sizes are too inconsistent, some of the tofu will be rotten. 4. The tofu made of white vinegar should not be used too heavily and pressed for too long, otherwise it is easy to become old tofu, and the inner fat can be heavier and the time is longer.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: Original

Chinese PinYin : Bai Cu Zi Zhi Dou Fu