How to make Physalis tofu and Physalis water

I think many people’s IQ drops to zero when they encounter all kinds of delicious food. Even if they are trying to lose weight, they may not care about it and just want to eat a big meal to satisfy their appetite. In fact, if we want to eat safely and healthily, it is of course safer and more reliable to learn to make Physalis tofu and Physalis water at home. So if you like cooking, come and learn how to cook with me today!

1.12 Soak the soybeans overnight with the weight ratio of soybeans to water being 1:3. The soaked soybeans will be about twice the original amount. Soak for 6-8 hours in summer and about 12 hours in spring and winter. If the soaking time is too long, it will affect the pulping rate.

2.21 I use a Philips food processor. I add 2500 grams of water to the softened soybeans (the ratio of dry beans to water is within 1:10). In order to increase the yield of pulp, I grind it twice.

3.12 Prepare a cloth bag for high-power soy milk, pour the beaten raw soy milk into the cloth bag, squeeze out the soy milk with your hands, and put the filtered soy milk in the pot. It is best to use a dense gauze. If the gauze is not dense, it will easily stick to the bottom of the pot when cooking. If the gauze is not dense, filter it twice

4.21 Put the filtered soy milk in a pot and boil it. Remove the foam on the surface. After the soy milk boils, continue to simmer it on low heat for about five minutes to cook the soy milk thoroughly and fragrant. Be careful not to leave and keep an eye on the pot to prevent it from overflowing.

5. For the first time, add 25 grams of white vinegar and 50 grams of water, stir well to make acid brine. Turn off the heat after the cooked soy milk is cooked, cool it to 80 degrees, add about 450 grams of cold water to the pot. I always measure the temperature after adding it. If it is exactly 80 degrees, pour the white vinegar diluted with water into the pot in three to five times. At this time, use a spoon to stir slowly and lightly in the pot. Bring dispersed protein particles together. When the soy milk starts to have flocculent sediment and separates from the water, it is done. Keep it warm and let it stand for about 20 minutes.

6. If you have kept the nightshade, you can use a soup spoon to scoop out the clear soup in the pot for the amount of marinade needed for the next time. 250 grams of nightshade should be about 500 grams. Keep it as nightshade and put it in a bottle with a lid to ferment. It will turn sour after about 48 hours. This sour water is the real "nightshade water". Next time you make "nightshade tofu", use this "nightshade water" to add clear water in a 1:1 ratio to blend, and you can make "nightshade tofu" again. If the acidity is too high, it cannot be used. Over time, bacteria will grow and produce unpleasant odors. The temperature is now set to ferment for 3 days. The temperature in my house is relatively low, so I always put it next to the heater. I used chopsticks to dip a little to taste the acidity. It is not very sour. I directly use the soy milk to make tofu. When the soy milk begins to have flocculent sediment and separates from the water, it is done. Turn on the fire and heat for 1 to 2 minutes. After making it, keep it warm and let it stand for about 20 minutes.

7. Prepare a container that can filter water. This is the box for the noodle sauce. Drill a hole at the bottom.

8. Put clean gauze on the container that can filter water and cover it.

9. Tofu pudding: Order the tofu pudding.

10. Scoop the tofu pudding into the gauze.

11. Spread the tofu pudding flat, wrap it with gauze, and cover it. The lid should be slightly smaller than the mold.

12. Pressing: Press the tofu with a heavy object to squeeze out the water. Press for about 20 minutes. The time and strength of pressing the tofu depends on your personal taste. If you like to eat it tender, press it for a shorter time.

13. The finished tofu has no sour taste. The proportion is very important. Making food by yourself is both economical and safe. Good tofu is a very sour, slightly yellow, transparent, fragrant liquid. Turbid tofu is bad.

Physalis tofu and Physalis water are the most tempting for unmarried people. Therefore, if you can learn it as soon as possible, not only can you enjoy a different kind of delicious food, but you can also solve your lifelong issue.