I totally agree with you. Very safe way to make and eat toufu.

我要試試

做成功没

网上所有的方法都试过，怎么做也不成，连豆花都没有

@@user-jh1wt6vh9j 要静止的

@@Meow-st2ru我也想试试，不知道口感怎么样

Qqe pop

@Azzurri 2013 不会酸，关键是在把醋加多点水，试一下感觉不会太酸做出来不会酸的，也可以加点盐在醋一起。我都是这样做的，做黑豆豆腐更好吃

@@LiLi-fy6if 黑豆豆腐好吃？哈哈，哪天我也试试😁

@@LiLi-fy6if Can you please upload a video demoing how you make toufu with black beans? Want to try it also. I'm looking forward to your video. Thanks.

什么是慢磨机呢？请给个链接。谢谢

成功了？我也要试试看

@@annchinn76 我次次都成功了

@@LiLi-fy6if 谢谢，这就去泡黄豆！

10斤之外的1斤。

可以做凉粉

不一定，500g的黃豆花了那麼多工夫只產生一小盒豆腐

@@juliea1283 其实500克豆腐最多能做2-3斤的豆腐，看着少，但是世面上买的是一斤豆腐，差不多是300克的豆。她这里500克豆，看着是一小盒，担这一小盒至少有2-3斤的豆腐了

买的很假，吃不到豆腐味，还一碰就碎，估计加了淀粉的

如果有時間，有工夫。 還是自己做的比較安全，營養`

vinegar 20g mix with water 100g

不会的，白醋加热一小会酸味就没了

冷水就可以的

500克黃豆5000克水 比例1:10

模具在亚马逊上有卖

乐高

没有模具直接压也可以哦，只是形状是圆饼。

君臨天下 我外婆做豆腐也是煮好过滤，然后再煮。

俺娘也是

煮好后再过滤估计豆浆会更加细腻

蘋果醋有個臭腳味兒，如果不介意應該可以。

臭味

主要看功率吧，我用的做smoothie的小的破壁机，但是是1000W的，做豆浆无压力就是要做好几遍容量小，以前的300W的就不行，颗粒太大。

没加盐

应该不会吧，看那一大锅水就能把醋给稀释了，最后水不也全倒掉

试过500克豆干，做出来850克左右豆腐

泡水裡，放冰箱，天天換水，可以放半個月以上。 放鹽水裡，豆腐會更緊實。

white vinegar

Alex Tha我也想知道这个问题^_^

Hiyah~ So I guess this might be a bit late buuut.... 1. Let 500g dried soybeans soak in water overnight. 2. Put the soybeans in a blender together with some water at a 1:10 ratio, 1 part soybean (counting its dried weight) to 10 parts water. So that means you should blend your soaked soybeans together with 5 litres of water. My soaked beans ended up weighing quite exactly 1250g so I mixed 250g of soaked soybeans together with 1 litre of water five times and then poured it all together. 3. Pour the liquid you've just mixed together through a very fine strainer such as a cheesecloth or something similar and squeeze it good into a big pot. 4. Bring the liquid to almost a boil, making sure you stir all the time. You don't want to burn anything in the bottom of the pot! Make sure to remove all excess foam. At this point you've actually made perfectly fine soy milk so if you'd like to you could add a bit of sugar and drink it as it is! 5. Once the water is almost at a boil, bring it down to a low heat, barely simmering, and let it stay like that for 5 minutes. 6. After 5 minutes, add half a litre of water. The temperature should now be at around 80 degrees celsius. 7. In a small bowl, mix 20g white vinegar together with 100g water and distribute it evenly over the soy milk. 8. Cover the soy milk with a lid and let it sit for about 10 minutes. 9. Remove the lid and you should see that the soy protein has started separating from the water. Turn up the heat a bit, once again barely simmering, and let it separate some more. If it still looks like soy milk you could at some more of the vinegar and water mixed at the same ratio. I would recommend doing this at maybe 5g vinegar with 25g water at the time. It doesn't have to be too exact! 10. Turn of the heat and let it rest for 5 minutes. 11. Use a ladle, a big spoon or a bowl to get some of that clear water out of the pot. 12. Cover a tofu press or something in a similar size that also provides good drainage in a cheesecloth and spoon your tofu into it, making sure to apply some pressure with a spoon. Once you've filled it all up, use the lid of the tofu press to apply some more pressure to it, close it and put something with a bit of weight on top of the tofu press and let it sit for 30 minutes. The harder it's pressed, the harder the tofu will become (great for frying) and with less pressure it'll come out more tender (great for desserts). I don't have a tofu press but pressing it in a bamboo steamer with a small pot on top works perfectly fine, if you're fine with a circular tofu! DONE! Notes: - Definitely look at the video to see what everything is supposed to look like at each and every step. - The white vinegar used in this recipe is NOT white wine vinegar! It's rice vinegar, unseasoned and unflavoured, no sugar added. Sushi vinegar would not really do it since it's rice vinegar with a bunch of stuff added to it. - One commenter here (Jenny Liu) mentioned that less vinegar makes it softer and more vinegar makes the tofu harder. - You will need a big pot to do this so don't try doubling down on this recipe unless you're sure you have the space for doing so. - Fresh tofu doesn't keep fresh for very long but freezing it is perfectly fine! Sometimes it's even preferred to have a piece of tofu that's been frozen and thawed, making all these small holes from the ice crystals that are just perfect for soaking up sauces or marinades. In China, frozen tofu is usually pricier than it's fresh counterpart. Thawed tofu is PERFECT for frying! So there you have it! Two months late but I hope you'll give it a shot!

Thank you so much for your kindness Ma'am....... It helps a lot, greeting from Indonesia

500

其实水的多少没关系的，因为豆浆凝固后，水与豆浆都分离了。最关键的是醋的多少和温度扣好就能成功

@@qinzhu8165 謝謝。

500ml