Braised tofu

Use a grinder to beat the soaked soybeans the night before (7 pounds per plate) into a pulp, about one part beans, five parts water

Pour the soy milk into a large bucket, add a pot of boiling water and mix well

Scoop the pulp into a basket lined with gauze

Then grab the four corners of the gauze and tighten it, squeeze it in one direction, and filter out the pulp. This job is a bit laborious

When the squeezing is almost done, add some cold water to the bean dregs and squeeze hard. Repeat this several times to squeeze out as much pulp as possible. The remaining bean dregs can be eaten. You can think of your own way, such as frying them into small bean cakes and adding them to flour to make various pasta...

Boil the filtered juice over high heat repeatedly. Someone must watch, because when the soy milk boils, there will be a lot of foam and it can easily overflow. After the soy milk is boiled (about 30 minutes), it needs to be boiled for more than five minutes to cook it thoroughly, otherwise it will have a beany smell. Once the soy milk is ready, drink it while it’s hot. I cook the soy milk in two pots, but when ordering the soy milk later, I use one big pot. Guess the reason?

The next step is to order the brine. The key points are: ① The temperature must be kept at about 80 degrees. ② The amount of tofu made at home is too small, so the brine must be cooked slowly, otherwise it will be easy to cook it. The brine must be added evenly, otherwise the tofu will be tender and old. Add the brine to the soy milk, drop by drop, while gently stirring in one direction with a spoon ③ The amount of brine is judged visually. When the soy milk begins to bloom (that is, flocculent sediment appears), it is enough. Add brine to control the age and tenderness of the tofu

After ordering the marinade, cover the lid and let it rest for half an hour to allow the precipitation reaction to be sufficient. At this time, it is the tofu. If you want to eat it, scoop it into a bowl, add some egg skins, shrimp skins, and seasonings...

Prepare the board for placing the tofu, lay it with clean gauze, scoop the tofu pudding into the gauze, firm up the four corners and wrap it up

Then put a board on top and put a big stone on the board to press it tightly to squeeze out the water. At home, I use a stone to press it for about 30 minutes

This is the tofu just out of the oven. Look carefully, it is still steaming! Haha...

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