As a housewife in the era of omnipotence, I have to be on tenterhooks all the time. Although I have been taking a lot of toxins for 30 years, I still hope to give my family the safest diet if I know how to choose. However, in today's era when even the signboard of rice is not credible, I really don't know what else is worth believing. Maybe after comparison, I spent money, bought it or poisoned it ... Is it really non-toxic to make everything myself? Raw materials, appliances, tools ... it's really hard to guarantee real safety! It is even harder to imagine how wonderful the manufacturing process of hand-made goods can be. So, if you can do it yourself without any trouble, try to do it yourself. Of course, you will eat out and buy finished products. I can only remind myself not to monopolize any manufacturer and take poison in a balanced way!

I've been making tofu myself for a month or two. According to the progress of eating, I cook it about once a week. The recipe is based on teacher Carol's homemade kapok tofu (excluding brine and gypsum). I won't go into details about the recipes in the article. My tofu is delicious! Be sure to share it with everyone.

The best part of the teacher's recipe is to use eggshells and vinegar instead of brine. After the soybean milk is cooked, add the "self-made protein coagulant" and the soybean milk will become tofu flower. It's amazing! I am used to it now. When I cook boiled eggs, I always cook them for another 5 minutes. I just cook the eggshells at high temperature and dry them. When the tofu is almost ready, I add vinegar water and soak it at room temperature for four days. I don't feel trouble when I get used to it.

Tofu is an essential ingredient in the family, and soybean milk is also a common drink. After I became addicted to my own tofu, I seldom bought tofu on the market. I found a tofu mold made in Taiwan Province Province on the Internet, and I was in a good mood when I made tofu! I bought it here. There are many sellers on the Internet. You get what you pay. You can compare it!

Every time I enter this action, I am particularly excited! Usually I don't cook tofu immediately after eating it. I wait until the day I want to eat or the day before. Eat the freshest immediately. When finished, break up 400 grams of soybeans with water. The proportion of boiling pulp also got the trick. You don't have to measure it every time. Basically, you just boil a pot of soybean milk, filter it, add "homemade protein coagulant" and mold it for 30 minutes to make tofu. It's that simple.

Usually my tofu weighs about 500g, too heavy, too tight, too light and too loose. Just the right tofu, boiled soup or braised taste is full of soup, elastic and delicious! We don't like it raw.

After tofu is cooked, soak it in water and store it in cold storage. I'll try to finish it in 3-5 days. The fresher the better.

Besides making soup, Mapo with meat sauce is also delicious! Tofu is a necessary food for every family. If you like tofu, don't throw the eggshell away next time. Let's succeed!

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