600 grams (21 oz) soy beans
20 g (0.7 oz) edible anhydrous calcium sulfate
250 ml lemon juice can be used as tofu coagulator to replace calcium sulfate
Blender, cheese cloth and containers
Mold, heavy object
Clean the soybeans and soak in water for 6 hours in summer, or 12 hours in winter
Soaked bean
Blend the soaked soybeans in several portions with 4,200 mL water
Filter milk from the soy with cheesecloth
Cook soymilk for 10 minutes over medium heat until the fragrance of the soymilk is noticeable. Keep stirring the milk while cooking. Turn to low heat and continue cooking until boiling.
Measure the temperature of the soymilk. The idea temperature is about 85 degree C (185 degree F) if calcium sulfate is used as coagulator; or 40 degree C (104 degree F) if lemon juice is used.
Use 20 grams (0.7 oz) calcium sulfae mixed with 250 mL water, or use 250 mL lemon juice (without water) as coagulator.
Pour the coagulator into a container and shake well.
Hold the soymilk 60 cm (24 inches) above the coagulator and quickly pour into the container.
Do not move or shake the container and let the mixture set for 5 minutes until the soya pudding is set.
Cover the mold with a big piece of cheesecloth. The mold has to have the ability to drain water.
Gently break the soya pudding into pieces and put into the cheesecloth in the mold.
Cover with the cheesecloth
Close up the mold and put the heavy object on top of the mold
Leave the weight on for 25 minutes for soft tofu, 30 minutes for medium soft tofu, or 35 minutes for hard tofu.
When the tofu is ready, remove the mold.
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