Оптовая цена устройство для приготовления тофу инструменты домашнего пищи самых оздоровительных людей 816880

Описание и отзывы

Характеристики

1. Incudes everything to make tofu

2. Makes fresh, tasty tofu at home

3. Crafted with Hinoki, Japanese cypress

This is a tofu kit. The product name is 816880 Tofu Maker.

Our kit includes every tool necessary to make tofu at home: tofu press, cloth bag, and finishing cloth. Just after the product arrives, you can start to try tofu. Homemade tofu is amazing fresh, smells mush better, and gives remarkably better taste than ones sold at grocery stores. Made of Hinoki, Japanese cypress, the wood box does not contain any chemicals, providing safe and secure use.

How to make 2 cakes of tofu

Tools to prepare

Blender

Colander

Large bowl

Cooking thermometer

Spatula or turner

Large pan ( 2 pans are better )

Measuring cup

Ladle

Preparation

Wash 2 cups of soybeans ( about 300 g ) thoroughly, and soak them in tripled volume water for 8 to 9 hours in summer, 15 hours in spring and autumn, and 20 hours in winter. Make coagulant for tofu, nigari bittern, by dissolving 12.5 ml of nigari powder in 50 cc of hot water.

1st, divide the soaked soybeans and the water into 3 batches and blend them in a blender for 2 minutes.

2nd, boil 6.5 cups of water ( 1,300 cc ) and thick soybeans. Stir them gently with spatula or turner so as not to scorch them. When the thick soybeans start boiling, reduce the heat and simmer them.

3rd, Pour the mixture into the cloth bag included, and squeeze it on a large bowl. The squeezed liquid is soy milk. The solids remained in the cloth bag is okara, soy pulp.

4th, transfer the soy milk to a large pan and warm it on a low heat, to 80°C. At this stage, when the temperature is too low, it will not coagulant. When the temperature is too high, it coagulants too fast, and it will be hard tofu.

5th, transfer the heated soy milk to the large bowl quickly and gradually add the nigari bittern to it while stirring it 2 times from the bottom gently.

6th, after 15-minute cool down, the soy milk starts to coagulant. Lay the finishing cloth included on the tofu press. Scoop the mixture in the tofu press. Do this process in a sink or on a tray as liquid comes out from the tofu press.

7th, cover the top with the finishing cloth and place the lid. Place some weight on the lid. Leave the tofu press for 15 minutes to drain liquid. The weight should be 500 to 800 g. Too heavy weight drains too much water, and the tofu becomes too hard.

8th, When the tofu is set, gently pull the tofu wrapped with the finishing cloth out of the tofu press, transfer it into water and remove the finishing cloth. After 30 minute soak, tofu is finished. Soak in water for 30 minutes removes the bitterness of the nigari bittern.