@@LiLi-fy6if Can you please upload a video demoing how you make toufu with black beans? Want to try it also. I'm looking forward to your video. Thanks.
Hiyah~ So I guess this might be a bit late buuut.... 1. Let 500g dried soybeans soak in water overnight. 2. Put the soybeans in a blender together with some water at a 1:10 ratio, 1 part soybean (counting its dried weight) to 10 parts water. So that means you should blend your soaked soybeans together with 5 litres of water. My soaked beans ended up weighing quite exactly 1250g so I mixed 250g of soaked soybeans together with 1 litre of water five times and then poured it all together. 3. Pour the liquid you've just mixed together through a very fine strainer such as a cheesecloth or something similar and squeeze it good into a big pot. 4. Bring the liquid to almost a boil, making sure you stir all the time. You don't want to burn anything in the bottom of the pot! Make sure to remove all excess foam. At this point you've actually made perfectly fine soy milk so if you'd like to you could add a bit of sugar and drink it as it is! 5. Once the water is almost at a boil, bring it down to a low heat, barely simmering, and let it stay like that for 5 minutes. 6. After 5 minutes, add half a litre of water. The temperature should now be at around 80 degrees celsius. 7. In a small bowl, mix 20g white vinegar together with 100g water and distribute it evenly over the soy milk. 8. Cover the soy milk with a lid and let it sit for about 10 minutes. 9. Remove the lid and you should see that the soy protein has started separating from the water. Turn up the heat a bit, once again barely simmering, and let it separate some more. If it still looks like soy milk you could at some more of the vinegar and water mixed at the same ratio. I would recommend doing this at maybe 5g vinegar with 25g water at the time. It doesn't have to be too exact! 10. Turn of the heat and let it rest for 5 minutes. 11. Use a ladle, a big spoon or a bowl to get some of that clear water out of the pot. 12. Cover a tofu press or something in a similar size that also provides good drainage in a cheesecloth and spoon your tofu into it, making sure to apply some pressure with a spoon. Once you've filled it all up, use the lid of the tofu press to apply some more pressure to it, close it and put something with a bit of weight on top of the tofu press and let it sit for 30 minutes. The harder it's pressed, the harder the tofu will become (great for frying) and with less pressure it'll come out more tender (great for desserts). I don't have a tofu press but pressing it in a bamboo steamer with a small pot on top works perfectly fine, if you're fine with a circular tofu! DONE! Notes: - Definitely look at the video to see what everything is supposed to look like at each and every step. - The white vinegar used in this recipe is NOT white wine vinegar! It's rice vinegar, unseasoned and unflavoured, no sugar added. Sushi vinegar would not really do it since it's rice vinegar with a bunch of stuff added to it. - One commenter here (Jenny Liu) mentioned that less vinegar makes it softer and more vinegar makes the tofu harder. - You will need a big pot to do this so don't try doubling down on this recipe unless you're sure you have the space for doing so. - Fresh tofu doesn't keep fresh for very long but freezing it is perfectly fine! Sometimes it's even preferred to have a piece of tofu that's been frozen and thawed, making all these small holes from the ice crystals that are just perfect for soaking up sauces or marinades. In China, frozen tofu is usually pricier than it's fresh counterpart. Thawed tofu is PERFECT for frying! So there you have it! Two months late but I hope you'll give it a shot!
黄豆提前泡一晚上，黄豆：水=1:10，破壁机打碎，网袋过滤，大火煮开，边搅拌防止糊底，撇去浮末，加冷水控制豆浆水温80度，加入稀释的白醋，焖10分钟形成豆花，水变清关火，把豆花放入模具压平，重物压30分钟
我要試試
做成功没
网上所有的方法都试过，怎么做也不成，连豆花都没有
@@刘芝兰-i7g 要静止的
@@Meow-st2ru我也想试试，不知道口感怎么样
感謝分享，所住國買不到鹵水，也不想用石膏
這個用醋來做的方法很棒
I totally agree with you. Very safe way to make and eat toufu.
谢谢分享。一点小知识：豆腐的老嫩是由勾兑液决定的。嫩豆腐少加醋。老豆腐多加醋。
Qqe pop
@Azzurri 2013 不会酸，关键是在把醋加多点水，试一下感觉不会太酸做出来不会酸的，也可以加点盐在醋一起。我都是这样做的，做黑豆豆腐更好吃
@@LiLi-fy6if 黑豆豆腐好吃？哈哈，哪天我也试试😁
@@LiLi-fy6if Can you please upload a video demoing how you make toufu with black beans? Want to try it also. I'm looking forward to your video. Thanks.
加醋后豆腐会不会有酸味？
白醋点豆腐，完美教学方法，健康卫生适合家庭食用，更适合做一味酸辣豆腐。
我今天也做了，很好吃，没有什么酸味，只要醋里加多点水就可以，还可有加点盐
成功了？我也要试试看
@@annchinn76 我次次都成功了
@@LiLi-fy6if 谢谢，这就去泡黄豆！
糯米醋 ？水果醋？還是？？？
谢谢分享 对于我们在国外的来说 太实用了！一定试试！大大的赞
酸，跟餿掉的豆腐一樣😂
慢磨機不用濾渣
會自動分離
可節省時間
豆漿還滿香的
謝謝分享
讚
什么是慢磨机呢？请给个链接。谢谢
请教用白醋能否做豆腐花呢？
用醋不会豆腐变有酸味吗？
不会的，白醋加热一小会酸味就没了
请问用豆酱机出来的没渣自觉做豆腐可以吗😂
這個視頻實在太棒了！豆花豆腐一次到位
楼主，这豆腐嫩吗？看你切的象是板豆腐(老豆腐)，一块块挺硬实的。
绿豆可以做豆腐吗？
可以做凉粉
我试着做了三次豆腐，豆失败了，原因是不成型，还是粉状态，我是按你的视频做，是否我的比例不够精确？😊
白醋需要多少度的醋呢？是普通白醋吗？
Thanks RUclips for recommending this it changed my life
买不到黄豆用超市卖的那种利乐包装的豆浆可以吗？可否告诉一下500克黄豆到点醋之前是多少毫升的豆浆？
1斤黄豆就只能做成视频中的一块豆腐吗？
请问米醋行吗？稀释的比例是多少？
做成豆花，小火要煮多久时间呢？
一斤黄豆只能做这一小块儿吗？好象不太出数啊。
请问白醋的浓度是多少，用醋精吗
幾塊錢能在街市買得到，何必花柴火時間來造一小塊呢？
你这豆腐点醋的时候点的太快，豆腐会很粗糙，而且500克黄豆至少要40克醋才能凝固的住
謝謝分享
請問用的是9度釀造白醋麼？
我是用40克醋 確定凝固了 但吃上來有渣渣的口感 沒有滑的感覺 點的太快了？
@@ll-wo9df 是的
@@howardw8664 普通白醋就可以
请问吃的时候会不会酸啊？
用青柠檬水可以吗？一斤豆子可以做多少斤豆腐？谢谢
最后放醋焖了十分钟后那开小火煮的时候需要搅拌吗
用醋的话豆腐不会酸或者有点苦吗? 我做的时候，豆腐会有点苦
自己做豆腐...很棒啊～
可是看完覺得還是用買的比較簡單~台灣豆腐很便宜的喔～
不一定，500g的黃豆花了那麼多工夫只產生一小盒豆腐
@@juliea1283 其实500克豆腐最多能做2-3斤的豆腐，看着少，但是世面上买的是一斤豆腐，差不多是300克的豆。她这里500克豆，看着是一小盒，担这一小盒至少有2-3斤的豆腐了
买的很假，吃不到豆腐味，还一碰就碎，估计加了淀粉的
如果有時間，有工夫。
還是自己做的比較安全，營養`
妳好 喜歡這做豆漿影片 想確定黃豆和水的比例1比11是嗎 謝謝告知
用醋點 那豆腐會不會有酸味呢？
臭味
我要如何知道要在大豆中加入多少醋和水才能使其变成豆腐
Alex Tha我也想知道这个问题^_^
以前家鄰居就賣豆腐的，都是煮好再過濾豆渣
君臨天下 我外婆做豆腐也是煮好过滤，然后再煮。
俺娘也是
煮好后再过滤估计豆浆会更加细腻
我试过，但一斤豆腐才出一块半豆腐，花这么多时间和功夫，价格上也不合算。还不如去买一块。
对的，我试着做了600克的干黄豆，做出来只有900克的豆腐
放醋可以变成豆腐的？ 好神奇啊
刚刚做了、500克的黄豆用20克的醋凝固不了……至少得30-35克的醋！
对，我用了将近50克的醋
40克的醋就可以凝固了
吃時有酸味嗎
那种材质点豆腐好吃？
確定是20克的醋加一百克的水吗？
Please give me the recipe in English. Thank you so much
Hiyah~
So I guess this might be a bit late buuut....
1. Let 500g dried soybeans soak in water overnight.
2. Put the soybeans in a blender together with some water at a 1:10 ratio, 1 part soybean (counting its dried weight) to 10 parts water. So that means you should blend your soaked soybeans together with 5 litres of water. My soaked beans ended up weighing quite exactly 1250g so I mixed 250g of soaked soybeans together with 1 litre of water five times and then poured it all together.
3. Pour the liquid you've just mixed together through a very fine strainer such as a cheesecloth or something similar and squeeze it good into a big pot.
4. Bring the liquid to almost a boil, making sure you stir all the time. You don't want to burn anything in the bottom of the pot! Make sure to remove all excess foam. At this point you've actually made perfectly fine soy milk so if you'd like to you could add a bit of sugar and drink it as it is!
5. Once the water is almost at a boil, bring it down to a low heat, barely simmering, and let it stay like that for 5 minutes.
6. After 5 minutes, add half a litre of water. The temperature should now be at around 80 degrees celsius.
7. In a small bowl, mix 20g white vinegar together with 100g water and distribute it evenly over the soy milk.
8. Cover the soy milk with a lid and let it sit for about 10 minutes.
9. Remove the lid and you should see that the soy protein has started separating from the water. Turn up the heat a bit, once again barely simmering, and let it separate some more. If it still looks like soy milk you could at some more of the vinegar and water mixed at the same ratio. I would recommend doing this at maybe 5g vinegar with 25g water at the time. It doesn't have to be too exact!
10. Turn of the heat and let it rest for 5 minutes.
11. Use a ladle, a big spoon or a bowl to get some of that clear water out of the pot.
12. Cover a tofu press or something in a similar size that also provides good drainage in a cheesecloth and spoon your tofu into it, making sure to apply some pressure with a spoon. Once you've filled it all up, use the lid of the tofu press to apply some more pressure to it, close it and put something with a bit of weight on top of the tofu press and let it sit for 30 minutes. The harder it's pressed, the harder the tofu will become (great for frying) and with less pressure it'll come out more tender (great for desserts). I don't have a tofu press but pressing it in a bamboo steamer with a small pot on top works perfectly fine, if you're fine with a circular tofu!
DONE!
Notes:
- Definitely look at the video to see what everything is supposed to look like at each and every step.
- The white vinegar used in this recipe is NOT white wine vinegar! It's rice vinegar, unseasoned and unflavoured, no sugar added. Sushi vinegar would not really do it since it's rice vinegar with a bunch of stuff added to it.
- One commenter here (Jenny Liu) mentioned that less vinegar makes it softer and more vinegar makes the tofu harder.
- You will need a big pot to do this so don't try doubling down on this recipe unless you're sure you have the space for doing so.
- Fresh tofu doesn't keep fresh for very long but freezing it is perfectly fine! Sometimes it's even preferred to have a piece of tofu that's been frozen and thawed, making all these small holes from the ice crystals that are just perfect for soaking up sauces or marinades. In China, frozen tofu is usually pricier than it's fresh counterpart. Thawed tofu is PERFECT for frying!
So there you have it! Two months late but I hope you'll give it a shot!
Thank you so much for your kindness Ma'am....... It helps a lot, greeting from Indonesia
用白醋点豆腐，会不会发酸？
看着容易做起来难，20克醋不够，我陆续再加了两次20克醋加100克水才做到豆花与水分离
用柠檬也可以做成豆腐
请问泡好的黄豆比例
你用这方法一斤黄豆做几斤豆腐呀？
1：10的比例有点稀，豆浆的体积太大了不容易操作。500克黄豆就作了一块豆腐？
放醋，豆腐不酸吗？
煮开关火后加入的一斤水，是之前的10斤留下的一斤，还是10斤之外又加了一斤？
10斤之外的1斤。
咨询一下，8%的白醋稀释后作出豆腐。豆花不能形成大块状，都是小豆花，压出来豆腐偏干没锁住水分，更像豆干，怎么回事？而且豆腐有酸味
就是
自己做非常好，但是買回來的更平宜。
你好，请问一下下醋不酸吗？
What did you add.... vinegar or lemon 🍋?
vinegar 20g mix with water 100g
那是攪拌機還是破壁機啊？
不錯喔！❤
没有声音?
不想做太多，用了減半的份量失敗了...只得到一鍋豆花豆水...
問題好像在1：10的部分
😄
我今天做的时候碰到一样问题，那是因为醋不够，我之后再加一点点醋下去，开小火慢慢煮，水变清，结成豆腐花了
请问做好的豆腐放冰箱可以保存多久呢?
泡水裡，放冰箱，天天換水，可以放半個月以上。
放鹽水裡，豆腐會更緊實。
会有酸味吗？
应该不会吧，看那一大锅水就能把醋给稀释了，最后水不也全倒掉
黃豆是不要煮對嗎？
一斤黄豆做一块豆腐?
會酸酸的嗎？
謝謝請問！這模具在什麼地方買到 ！我的位子是澳洲
模具在亚马逊上有卖
乐高
没有模具直接压也可以哦，只是形状是圆饼。
一斤黄豆才做这块豆腐？
在国外不好买豆腐，试着自己做吧
怎么一大半视频没声音？别人的体验与我一样吗，你们从头到尾都听得到声音吗？
大部分没有声音😢
稀释白醋加的水是热水还是冷水？
冷水就可以的
Que le agregan vinagre?
What is that liquid??
为什么1分钟以后就没声音了？
为什么没有声音？
你为啥不从种黄豆开始呢？
請問1斤水是多少容量ml ?
500
其实水的多少没关系的，因为豆浆凝固后，水与豆浆都分离了。最关键的是醋的多少和温度扣好就能成功
@@qinzhu8165 謝謝。
500ml
看起來不錯，我沒吃過，但我想嚐嚐豆腐
Que es el liquedi blanco que le echa?
What cloths is that?
一斤的黄豆需要多少水？谢谢你。
500克黃豆5000克水 比例1:10
豆桨的泡沫是有用的，并非脏东西，泡沫有一个非常好的作用就是隔绝空气，无形中给加热中的豆浆盖上一个锅盖，非常的好，节约燃料。煮豆浆宜用温火加热，表面泡沫又可以保温，使锅中豆浆温度均衡，而不结锅巴
可是不會溢出來嗎？
What is the curdling agent used?
white vinegar
请问，可以用苹果醋吗？
蘋果醋有個臭腳味兒，如果不介意應該可以。
讲话声音怎么没有了，😮
可以用豆奶嗎？
現在豆奶都是搾油過後的豆渣做的.....
太好了，博主，我也试试，谢谢分享！
看着很不错，就是家庭做太麻烦了。 吃块豆腐还有这么多工序。 但还是支持一下！
那不是酸的吗？
豆腐在北美是到处可以买到的，而且价格便宜！自己制作费时费力还多花钱，不过看看豆腐的制作过程也算是长见识了
外面买的一碰就碎，在香港买还要3块一坨，买回来放一阵变很多水。比较假，自己做的真实一点
巧门就在于把白醋加入之后再小火加热，可以把醋蒸发掉，那样豆腐就有很重的酸味了。
馬的誰要那種酸味啊
给你鼓掌
您好！这方法太好了！但是……这10斤水大概是个什么概念呢？（怎样量夺？）因为我家中没有可量重的东西^_^……谢谢解答
500升为一斤吧！
@@elaine7012 500ml毫升吧？要不然可就不止1斤了
1斤= 600 g
非常成功、感谢分享！！
黄豆渣怎么处理？丢掉吗？还是能如何的应用？
豆渣做饼，蒸馒头也可以放进去
树下或者花下用点土埋起来，很好的花肥。
请问你用什么样的破壁机？
主要看功率吧，我用的做smoothie的小的破壁机，但是是1000W的，做豆浆无压力就是要做好几遍容量小，以前的300W的就不行，颗粒太大。
謝謝妳❤️
没加盐吗
没加盐
感謝你的影片。
其实少放一点水应该也一样的效果
不错 改天也试试 谢谢分享
學起來老祖先的智慧這怎簡單就搞定了
谢谢你，教会我很多。
我去啊我也會做了
我買一個豆腐也才10元啊，而且不用費工啊，做這個至少要半天吧