![]() ![]() Transfer to a shaping tool (I use a tofu maker) and press a weight. Take time when stirring the vinegar water in and stop once the liquid turns transparent and clear. Now we get the Sichuan-style douhua if slightly pressed. ![]() You don't need to use all of the vinegar mixtures. You can watch the video for the details until the tofu protein is firmed (the liquid above becomes clear). Use a small spoon and gently stir the acid mixture in. Whisk 3 tablespoons of rice vinegar or 3 fresh lemon juice with 1 cup of water. The temperature should be in the right range. No thermometer by hand, let the soy milk cool down for about 2-3 minutes. Remove from heat and rest for 2 to 3 minutes until the temperature drops around 80 degrees C to 90 degrees C. Stir occasionally in the heating to avoid sticky bottom(recommend at least 15 minutes, Thanks Nicolas for the suggestion about the trypsin inhibitor). Watch carefully since it overflows easily. Place gauze on a strainer and then strain the soy milk.īring the soy milk to a boil. Wash the soybeans and then soak the soybeans overnight or for 4 hours until softened. But watch out for the fire carefully, it overflows quickly. You need to boil the soy milk for 15 minutes. Uncooked soy milk is harmful to our health. Soy milk should be boiled for enough time before eating. The ingredients for tofu are quite simple and easy. So I recommend all of the foodies try at least once to find the small differences. Homemade tofu, although requires time, tastes better than the store-bought version because of the stronger aroma of soybeans. If you are interested in how we make large batches of tofu at home, check out this video on INS. My grandmother is quite good at making tofu, douhua, and fermented tofu. Rice vinegar and lemon juice can make soft tofu, firm tofu, and extra firm tofu. GDL and gypsum can produce the most tender tofu compared with the other three types. Make sure you read the instruction and follow the words exactly. You can replace the coagulants with other types.
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