During the soybean harvest season, Li Ziqi made some Mapo tofu at home.
I use fresh beans so no soaking is required. Stale beans, that is, dried soybeans, should be soaked in water overnight and then ground into soy milk.
When boiling soy milk, you can use vegetable leaves, cooking oil and rice bran to remove the foam. It is wasteful to drop it directly because there is still a lot of tofu in the foam. The soy milk should be as thin as possible, which is conducive to the production of tofu.
The tenderness of the tofu is related to the time of the tofu flower and pressing. When I was shooting, I had to delay for a long time in order to adjust the camera, so the tofu that came out was a bit old. If you like to eat silken tofu, you need to control the time of tofu flower and pressing, usually pressing for 1 to 2 hours. See the video for details.
Thanks for reading. Li Ziqi wishes you a happy life.