Making Beancurd By Yourself

Making Beancurd By Yourself

Materials

Soybeans 100 g
Water 10 cups
Natural Bittern 4 g

　

Steps 1) Remove moth-eaten & damaged soy bean, impurities as well 2) Rinse the soy bean in clean water 2-3 times, soak then in 8-10 cup of water 3) Soak the soy bean for whole night until they expand to 3 times larger 4) Drain out the water, then put the soaked soybean into a blender 5) Add 2 cups of clean water, turn on the blender for 2 minutes 6) Pouring 8 cups of water into a deep flat-bottom pot, and heating until boiled 7) Turn into middle heat, put the grounded soybean in and boil for 15 minutes 8) Stirring with a ladle when boiling, but NOT USE high heat 9) Fill the "bean-milk" slowly and little by little into a cotton gauze bag, and wring it 10) If the bean-milk is too hot, wring the bag by chopsticks, until all juice is wrung out 11) Put natural bittern in small container and add 1/2 cup (100cc) water to dissolve 12) Boil the bean-milk with slow heat until 70℃, turn off fire 13) Add 1/2 of natural bittern solution and stir gently 14) Keep the temperature by 70℃, boiling the bean-milk for 5 minutes 15) Add the other 1/2 of natural bittern solution, keep stirring gently 16) Keep the temperature by 70℃, boiling the bean-milk for 15 minutes more 17) Don't let the temperature too high or too low, or the congregation will be poor 18) When all bean-milk is congealed, water will be separated out 19) Spread a bleached cotton towel in a plastic rectangular box 20) Then pour the congealed bean-milk into the rectangular box 21) Wrap it well in the towel, then add a weight onto its top for 10 minutes 22) After further congeals, remove the wrapping in water 23) Wash surplus bittern away with water, beancurd done Remark Step 21 - its better to use a light aluminum plate with 3-4 cup of water You can purchase beancurd in any food-market of China-town

Info by : http://www.nicemeal.com