• Ingredients: homemade soy milk, beancurd jelly and beancurd
300 grams of soybeans (soaked 5 hours under room temperature, or one night in freezer) 0:30,
• Clean the beans after soaking and pick out the rotten ones. Add 8 grams of water for every 1 gram of soybeans. In the video, it was 300 grams of soybeans and 2400 grams of water. Blend the beans into soy milk and then sieve out the residue. Blend the residue again to reduce waste, and then sieve it again and heat it.
6 grams of glucono-delta-lactone,(melted with a little bit of water_ 2:51,
• Skim the well-done soy milk, keep it for about 2-3 mins and then add the glucono-delta-lactone in it and blend quickly. Then cover the lid and keep for 10 mins and we will have the beancurd jelly. To make the beancurd, please break the beancurd jelly into pieces and then put it into a hollowed box bottomed with cloth, then press the beancurd jelly. Long time of pressing will make a hard texture for the beancurd, and a short one will make a tender texture for it.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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