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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Bean Curd >> Making Beancurd
By Yourself
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Soybeans
100 g
Water 10 cups
Natural Bittern 4 g |
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 1) Remove moth-eaten
& damaged soy bean, impurities
as well
2) Rinse the soy bean in clean water
2-3 times, soak then in 8-10 cup of
water
3) Soak the soy bean for whole night
until they expand to 3 times larger
4) Drain out the water, then put the
soaked soybean into a blender
5) Add 2 cups of clean water, turn
on the blender for 2 minutes
6) Pouring 8 cups of water into a
deep flat-bottom pot, and heating
until boiled
7) Turn into middle heat, put the
grounded soybean in and boil for 15
minutes
8) Stirring with a ladle when boiling,
but NOT USE high heat
9) Fill the "bean-milk"
slowly and little by little into a
cotton gauze bag, and wring it
10) If the bean-milk is too hot, wring
the bag by chopsticks, until all juice
is wrung out
11) Put natural bittern in small container
and add 1/2 cup (100cc) water to dissolve
12) Boil the bean-milk with slow heat
until 70?, turn off fire
13) Add 1/2 of natural bittern solution
and stir gently
14) Keep the temperature by 70?, boiling
the bean-milk for 5 minutes
15) Add the other 1/2 of natural bittern
solution, keep stirring gently
16) Keep the temperature by 70?, boiling
the bean-milk for 15 minutes more
17) Don't let the temperature too
high or too low, or the congregation
will be poor
18) When all bean-milk is congealed,
water will be separated out
19) Spread a bleached cotton towel
in a plastic rectangular box
20) Then pour the congealed bean-milk
into the rectangular box
21) Wrap it well in the towel, then
add a weight onto its top for 10 minutes
22) After further congeals, remove
the wrapping in water
23) Wash surplus bittern away with
water, beancurd done
Remark
Step 21 - its better to use a light
aluminum plate with 3-4 cup of water
You can purchase beancurd in any
food-market of China-town
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