What steps do you need to make tofu milk at home?

"Grandma taught me to make tofu milk, which is super simple and zero-added, and tastes authentic. After learning it, you don't have to buy it anymore! 』

When I was a child, I lived in my grandmother's house in the countryside. The conditions in rural areas are not as good as those in cities. I can't eat big fish and meat. I often eat some side dishes cooked by my grandmother, such as sauerkraut, pickled radish, sour beans and bean curd. I like tofu milk best. It tastes soft, spicy and delicious. It is delicious to mix rice or steamed bread. It belongs to the delicious next meal, and people always like it. Every time I make tofu milk, grandma will go to the tofu shop in the village to buy some tofu, and then she will start to get busy when she comes back. My grandmother's method of making tofu milk is very simple, and I will learn it after a long time.

Many people like to eat tofu brain, but not many people can cook it. Today, I will teach you how to make tofu brain with grandma, which is very detailed. You can eat it at a glance. Don't miss it. Grandma taught me to make tofu milk, which is super simple and zero-added, and tastes authentic. After learning it, you don't have to buy it anymore! If tofu milk is delicious, we should make good use of tofu. No need to buy it. I'll teach you how to make tofu. Prepare some dried soybeans and pick out the bad ones and soak them overnight in advance. After soaking soybeans, pour them into the wall-breaking machine, add appropriate amount of water to make soybean milk, and filter them with a sieve. Soymilk is more delicate and tofu is more delicious. Don't throw away the bean dregs. Pancakes are delicious.

Pour the filtered soybean milk into the pot, stir it constantly with a shovel to prevent boiling, boil it with strong fire, continue cooking for 10 minute, then pour it into a large pot and cool it for 5 minutes. Add a few grams of grease to the bowl and stir with water. When the temperature of soybean milk drops to about 80℃, pour in the internal fat and stir evenly until it solidifies naturally. After solidification, it becomes tender tofu brain. You can bring a bowl to the child first and make tofu with the rest. Prepare a mold (just a basin), spread a layer of clean gauze, pour the bean curd into it, cover it, and press a brick or stone. An hour later, it was made into old tofu.

Old tofu is the best way to make tofu milk. Authentic taste, low water content, not broken. Cut the old tofu into 2×2 cm pieces, pour a spoonful of Mucor powder (available online) into a bowl, pour a proper amount of boiling water, stir and melt, filter out the dregs with a colander, put the tofu pieces into a bowl dipped in bacterial powder water, and put them on a colander or steamer. Don't get too close. Let them stay for 3-5 days and let the tofu pieces grow mildew. This is normal, not bad.

After the tofu grows, prepare a big bowl and pour in spices such as Chili noodles, salt and spiced powder. Bean curd is delicious only if it is spicy, but if you don't eat spicy, you need a bottle of sorghum. Dip the tofu block in sorghum wine, then roll it in a seasoning bowl and put it in a glass bottle with seasoning. You can also use a porcelain jar or a pottery jar, but it must be clean and waterless. After all the tofu pieces are put in, pour in cooked oil and tofu pieces and seal them for 3~5 days. It is best to use kaoliang spirit for liquor, and the degree should be high, otherwise the tofu tastes bitter.

Do you want to make sufu at home, dry it first or ferment it first? It's all wrong Grandma taught me how to do it correctly. Soft and spicy. It is delicious. This method is super simple and can be eaten in a few days. Pure taste, tender and smooth taste, very suitable as a side dish, and fragrant for a year. When I was a child, no matter what my grandmother cooked, I would put some bean curd on steamed buns, steamed buns, noodles, cakes and rice, which immediately became unique in flavor. Making tofu brain, exposure and fermentation are all wrong. The whole process is like this. Soybean-soybean milk-tofu brain-old tofu-moldy-dipping sauce-tofu is very simple.

Tofu brain made at home can be tasted by yourself, without any additives, and it is more reassuring to eat. Moreover, tofu made by the old method is more delicious than that bought in the supermarket. Like friends, please try it.