今天我给大家展示如何在家里制作豆浆、豆腐脑和豆腐。
1、首先我们要来做豆浆。黄豆150克，用足量的清水泡软，大约需要7-8个小时。直到黄豆颗粒饱满，比原来大2-3倍。
2、然后洗净沥干，放入果汁机 加入500毫升水打成浆。用纱布过滤，再过滤一遍让豆浆更细腻。
3、大号汤锅里加入400-500毫升水--烧开后倒入生豆浆一起煮。中火煮--要注意，刚开始很容易溢出来，
要不时地搅拌或调整火力。
4、完全烧开后（不要用大火），再煮5分钟豆浆就好了。
5、现在我们就用做好的豆浆来做豆腐脑。
6、在豆浆煮好后，转小火加入湿淀粉（1汤匙生粉+2汤匙水 搅拌均匀。这一步骤是为了豆腐脑更柔滑，也可以省略。
7、然后让其降温至75-80 ° C。同时在一个大碗里放入1茶匙熟石膏粉和2汤匙水(1 tsp Gypsum and 2 tablespoons water)搅拌至完全没有颗粒状。
8、马上冲入降温好的豆浆（从高处冲入，不要搅拌）同时在表面轻轻快速捞去浮沫.静置10分钟，豆腐脑就成啦.
9、接下来我来告诉你们如何做豆腐：首先要先做出前面2倍的豆浆量。豆浆煮好后温度降至90° C左右。
10、在大碗里加1汤匙熟石膏粉和4汤匙水，搅拌至完全没有颗粒状。然后和前面一样马上冲入降温好的豆浆（从高处冲入，不要搅拌）10分钟左右豆浆就凝固了。
11、用纱布包好，放入大小合适的慕斯圈内。倒扣慕斯圈在任何镂空的容器里。在慕斯圈活动的底部平放上一大罐水或其他重物。。。。让水分慢慢排出。。。
12、当慕斯圈的底部被沉下去1/3的高度就可以了
（如果你喜欢硬豆腐可以让它沉下去更多）

 

 

 

Today's recipe calls for soybeans as our main ingredient and I will show you guys how to make soy milk, tofu pudding and tofu step by step. 

 

First we will make the soy milk. prepare 150 grams of soy bean and soak it in water for 7-8 hours until each bean becomes plump, they should be double or triple their original size. 

 

Strain and wash clean, blend in a juice and add in 500 ml of water and mix until a thick mixture forms. strain twice with a cheese cloth 

 

Add 400-500 ml of water in a large pot and after it has come to a boil add in the raw soy milk mixture and cook on medium heat. keep a close eye on it because it can easily overflow

 

Keep stirring to prevent overflowing and adjust heat setting if necessary. 

Remember to be patient and avoid turning it up to high heat, once the soy milk starts bubbling, heat for another 5 minutes and it'll be done! 


Now we will use this soy milk to make tofu pudding. 

 

After the soy milk is done turn the heat down to low and add in a combined mixture of 1 tablespoon starch and 2 tablespoon water. this will ensure the tofu pudding to have a smooth texture, but it's not a mandatory step. 

 

Let the soy milk cool down to 75 to 80 degree celcius and add into a bowl 1 tsp of gypsum powder and 2 tablespoon of water and stir until the gypsum is fully dissolved. 

 

Immediately add in the chilled soy milk, try to pour quickly and from an elevated height. Do not stir. gently scrap off the foam on the surface and let it sit for 10 minutes and your tofu pudding is complete!

 

Finally we will make the tofu. 

 

First you will need to prepare double the amount of soy milk as shown earlier and let it cool down to 90 degree celcius. 

 

In a large ball add in 1 tablespoon of gypsum and 4 tablespoon of water. stir until fully mixed and pour in the soy milk same as before, avoid string and wait 10 minutes to solidify.

 

Wrap the soft tofu in a cheese cloth and place in an appropriate sized moose ring. flip the mousse ring around and place in a container. weigh down the movable plate of the mousse ring with an heavy object. this will allow the water to slowly ooze out. 

 

When the mousse ring plate has gone down 1/3 of the way, it's done! 

 

Or if you prefer harder tofu you can let it compress ever longer. 

I have also included 2 recipe of the savoury sauce that goes with the tofu pudding or you can also use any of  your favourite sauce to go with the tofu pudding.