As a native of Guangxi, I liked to eat snail powder since I was a child. After I came to Jiangsu, I couldn't eat all kinds of special products. As a foodie, I can only make it myself! This tutorial I found on the Internet and combined with my own experience, like a friend to praise!
I like to prepare the tools and materials before I do something. Soy beans are soaked one night in advance. I use a cooking machine with a filter bucket.
The soy bean and water used in the formula are divided into three times, and the soybeans are first placed in the cooking machine. Of course, you can also use the soymilk machine, but I think the dosage is not good for the cooking machine. This is a personal habit. (⊙o⊙)
After adding the soy beans, put about 750ML of water, just before the height of the beans.
Although the cooking machine has a filtering function, I still use a sieve to filter it again. My friends can still filter out the small slag.
After all the soybeans are finished, the last filtration is carried out. In order to ensure the quality of the finished product, the slag is filtered out as much as possible... (The great gods say that it is best to use steamed cloth to make it, because I have not repeated it a few times, it is really delicate)
Prepare a pot, put the soy milk in the fire and boil it. Turn off the heat after opening. Please keep stirring during the cooking process to prevent sticking. Full of soy milk scent (╮)╭
The most critical step came: prepare another slightly larger pot and put a shelf on it (I have a square electric wok in my house). Place a shallow dish on the shelf to find the widest mouth possible. Soymilk can be added to the plate in several portions, and the water below is boiled after being boiled (in simple terms, it is heated by water)
In about 6 minutes, I saw the crust on the soymilk. This state can't be lifted up. Wait another two minutes. Try to poke with chopsticks. I feel that the skin has toughness. This time, the friends will try twice. Experience!
It is best to use a stainless steel chopstick (anti-stick) to quickly scribe the diameter of the plate and pick up the bean husk. This is a little faster for the friends. If I use a shallow dish, I can get a piece of bean skin in about 10 minutes. This is not necessarily the case. Everyone has to master it. The water under the plate should be observed, because the water level should be about half of the plate to ensure the best state of the soy milk. But it is not boiling.) If there is less water, it will be added. If you have less soy milk on the plate, add it to the bean skin and add it.
Pick it up and put it on the baking net to let them drip quietly ^O^ basically not dripping water o>_<o
Air dryer 68 ° drying 3 hours to get! No friends can be placed directly in a ventilated place. _<o homemade yuba is completed, very simple steps, need patience, I hope friends can eat the most authentic food!
The general method of eating yuba is warm frying. After fluffy, you can make yuba meat slices, cold yuba, and the most favorite is snail powder ╯▽╰ (╯▽╰) ╭