Cantonese style sweet tofu curd

Cantonese style sweet tofu curd

Overview

Tender tofu curd can also be made at home. The most important thing is that it tastes delicious! Very delicious! Super delicious! And it’s extremely simple to do and doesn’t take much time. The family members praised it endlessly, saying it was much more delicious than the ones sold outside. The following is about 6 bowls.

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Ingredients

Steps

  1. Wash the soybeans and soak them overnight. After changing the water, pick out the bad beans and put 1500 grams of water in another bowl.

    Cantonese style sweet tofu curd step 1

  2. Assemble the juicer.

    Cantonese style sweet tofu curd step 2

  3. Combine soybeans and water.

    Cantonese style sweet tofu curd step 3

  4. Start the juicer. Each spoonful of water and beans should be put into the juicer injection port.

    Cantonese style sweet tofu curd step 4

  5. The juicer produces bean dregs on one side and soy milk on the other. The soy milk produced by the juice machine will be smoother and smoother. The principle is a bit like the old stone grinding beans, where slow work produces fine products.

    Cantonese style sweet tofu curd step 5

  6. After all the soy milk is made, use a spoon to remove the foam and sift it through a mesh again.

    Cantonese style sweet tofu curd step 6

  7. Then filter it once with the filter cloth given by the store when you buy the internal fat. Although you use a juicer to squeeze out the soy milk, there will still be a little bean dregs in it, so this step is also very important for whether the finished product is tender and smooth. Filtering before cooking is better than filtering after cooking. Filtering after cooking is too high, hot to the touch, and not clean.

    Cantonese style sweet tofu curd step 7

  8. Put the filtered soy milk into the milk pot and cook over medium-low heat, stirring while cooking to prevent sticking to the pot. There will be foam when boiling, so remove it. After boiling, continue cooking for another 8 to 10 minutes. Because soy milk has a false boiling phenomenon, if you turn off the heat at this time, the soy milk has not been cooked thoroughly, and the soy milk also contains harmful ingredients-antitrypsin, phenolic compounds, saponin, etc. Antitrypsin will affect the digestion and absorption of protein, while phenolic compounds will make soy milk bitter and fishy, and saponin will irritate the digestive tract, cause vomiting, nausea, diarrhea, destroy red blood cells, and produce toxins. Therefore, soy milk must be boiled thoroughly before consumption. Set aside the cooked soy milk to cool down. (The room temperature was around 20 degrees at that time, and the cooked soy milk had been left at room temperature for about 6 minutes)

    Cantonese style sweet tofu curd step 8

  9. Add the fat and cold water to a glass bowl and stir to dissolve.

    Cantonese style sweet tofu curd step 9

  10. When the temperature of the soy milk drops to about 85 degrees, pour the soy milk in the milk pot directly into the glass bowl. Cover the lid immediately and let it sit at room temperature for about 20 minutes until it condenses.

    Cantonese style sweet tofu curd step 10

  11. While waiting for solidification, you can make sugar water. What I used here is yellow rock sugar, 60 grams of yellow rock sugar and 130 grams of water. The yellow rock sugar is relatively large, so it is best to break it into small pieces before cooking. Boil it into thick sugar water.

    Cantonese style sweet tofu curd step 11

  12. The coagulated tofu curd is so tender and smooth, you can enjoy it by adding sugar water.

    Cantonese style sweet tofu curd step 12