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Thank you. I am glad to know that my videos were of some value to you. Good luck with the Baijiu.

No, neither is added to the chilli oil directly.

Thank you. I am glad that my recipe was helpful.

As long as it is well refrigerated, decanted sweet rice wine can last upto a month, and for a week if not decanted (i.e. with the lees).

Not for the amount of time that I let the rice ferment in the video. It can be, if you leave the rice to ferment much longer.

@@zn888 thank you

I bought it on Amazon India. I don't know about Nepal.

I wouldn't recommend that. If you would like a somewhat flavourful raw tofu, cut it into medium-sized cubes and marinate them in soy sauce for an hour.

Thank you. 😊

Yes, you can, by decanting the wine. Just make sure that the sediment has fully settled at the bottom of the container before you do it.

You may add 3 grams of GDL to 1000 ml of boiled homemade soymilk at 80°C.

Thank you. I have never attempted curdling soymilk between 30°C and 40°C, so I am not sure of the result.

Thanks.

以为没发出去，就又写了一个😂

没问题。😊

非常感谢。 很高兴你喜欢我的视频。 你在GOA旅游，还是在那里学习或者工作？

@@zn888 😄和你一样，中国妻子印度生活

这么巧啊！😄

收到👍😄

Thank you.

Thank you. Anywhere between 28°C and 33°C is the ideal temperature for fermentation to occur effectively. In the winter months, you may, for example, wrap the jar in a temp-adjustable electric blanket, or in a normal blanket and place it next to the room heater.

Thank you. Yes, you may. However, be aware that the resultant tofu may not have the smooth, jelly-like texture like lactone tofu. Also, the tofu may sometimes carry a bit of the lemon juice's sourness.

Muchas gracias 🙏

Thanks.

@@zn888 You're welcome😇 🇮🇳❤️🇨🇳

I hope the tofu turns out well. Good luck.

@@zn888 nop, it fucked up. I think it's the lid. Have been doing ongoing experiments and I made a wrong turn. Still formed into tofu but texture was horrible lmao

No worries. Trial and error is the only way. Better luck next time.

@@zn888 I wouldn't call it a trial and error... Its more of a hit and miss. I've made tofu dozens of times by now. But that last time, I honestly don't know what my mistake was. Thought it was the new lid I was using, but tried again with the exact same method and equipment again but couldn't reproduce the issue.

Hey! "Koji" is a form of leaven or wine yeast (酒曲).

@@zn888 言之有物，而且拍攝很美，令我知道了神秘的印度。(我只去過新德里)。您是在果亞邦嗎?

非常感谢，希望我的视频会对大家有一些价值和帮助。我住在海得拉巴。

@@zn888 您好，感謝回信! 海得拉巴是個好地方，大家也是熱愛印尼文化，多支持您的頻道，內容充實及有用，大家多多交流! 感恩!

Thanks you for your awesome rice 🙏👌😉wine recipe and I will learn how to make it for sure

I combine the soy pulp (okara) with flour to make dough that I use to make chapatis. The okara can also be combined with a variety of vegetables, spices, condiments etc., to make patties, soups, stews, stir-frys, cookies and more.

@@zn888 thank you 😊

I am glad that the video was helpful. You will find additional information in the description box under the video. Good luck.

The literal translation of Bindi or Bottu into Chinese is "点 (dian)" - meaning "dot" or "point". However, if you are referring to the decorative, floral designs that Chinese women used to wear on their forehead in ancient times, then those are called "花鈿 (huadian)". I am not an expert on this subject, but it could be an interesting idea to consider for one of my future videos. Thanks for the suggestion.

@@zn888 Omg! Yes! I meant Huadian~ I love the designs and asthetic of Huadian and I'd be very very kind of you to make a video on that ^^ Thank you and good luck~

Thanks, you too.

Thank you. It depends upon the water content within the tofu, the amount of weight placed on top of it to drain it, the amount of time that it is drained for and the coagulant used to make it. I, personally, have never weighed my tofu at the end. But I suspect the soft tofu in my video would have weighed approximately 750 g (with 2 kg weight, drained for around 40 minutes). If I had drained it for 60 minutes, then maybe 650 g. The general rule of thumb is: 2-4 units of tofu for 1 unit of dry soybean.

I purchased the mould that you see in the video in China. You may lookup 'Mooncake press' on Amazon India.

如果是GDL的用量，黄豆和GDL的比例是50:1，祝你成功。

可以用醋或柠檬汁来点豆腐，做法不同。豆腐成品可能不是像我视频里的那样，豆腐还可能会有点醋或者是柠檬的酸味。

85°C

Boil the soy milk on medium flame until it begins to rise (just like you would dairy milk), then lower the flame and let it simmer for 5 minutes before turning the flame off. You will find additional instructions in the video description above.

You can buy Glucono Delta Lactone (GDL) on Amazon India.

I don't identify myself with any religion. But that doesn't stop me from celebrating Hindu festivals with my family, partaking in Hindu religious/cultural events and even incorporating aspects of the tradition that I enjoy into my everyday life.

I am happy that you have found my recipes useful. I mostly use Ching's Dark Soy Sauce at home in India. It tastes fine, is commonly available at supermarkets and local grocery shops, and not as costly as the imported ones. If you are looking for a more authentic taste, you may try the Lee Kum Kee brand (imported, available online in India). I have used their soy sauce in China, but have not tried it in India, yet.

Yes, I understand. I am married into a vegetarian family myself, so I know the struggle. The best advice I can give is this: Do not ask for vegetarian/vegan food. Always ask for a vegetarian/vegan restaurant: "Qǐngwèn, nǐ zhīdào zěnme qù sùshí guǎn ma?" ("Excuse me, do you know how to get to the vegetarian restaurant?") You can rest assured the food there is 100% vegetarian/vegan.

Thank you.

Yes.