How to make sour ginger tofu

Tofu itself is very nutritious, and there are many different ways to cook tofu to satisfy the different tastes of different people. It can be said to be a very recommended ingredient. Some people can’t put down sour ginger tofu. Sour ginger tofu may be difficult to buy outside, and even if it does, the taste will not be very good. It is really delicious when you make it yourself. So, what is the method of making sour ginger tofu?

1. 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 I use a Philips food processor. 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 pulping rate, I grind it twice.

3. 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 filter is not good, it will easily stick to the bottom of the pot when cooking. If the gauze is not dense, filter it twice.

4 Put the filtered soy milk in a pot and boil it, remove the foam on the surface, and continue to simmer for about five minutes after the soy milk boils, so that the milk is cooked thoroughly and fragrant. Be careful not to leave, and keep an eye on the pot to prevent overflow

5 For the first time, use 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 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 physalis is enough for 500 grams of physalis. Put it in a bottle with a lid to ferment. It will turn sour after about 48 hours. This sour water is the real 'physalis water'. Next time you make 'physalis tofu', use this 'physalis water' to add clear water in a 1:1 ratio to mix, and you can make 'physalis 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. Place a clean gauze in a container that can filter water and cover it.

9 Tofu pudding: Ordered 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 top 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 tender tofu, 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.