Simple to make tofu milk recipe, tofu does not need to ferment long hair, marinate in 15 minutes, 3 days can eat

After discussing this issue with my friends, the results are as follows.

1. This tofu milk is cold tofu instead of tofu milk. It is made with tofu milk, but it should be left for a long time.

2. My mom said you can't touch the oil. There are many ways to make tofu milk, which is soaked in oil and marinated. Like pickled tofu, there is no mold, I don't know how it tastes, I have the opportunity to try to make it. Our tofu milk in Hunan is not to put oil, after putting the oil can not eat, not delicious. It is also easy to spoil, I make kimchi is also not put in the oil, once the oil is easy to break. And the time is long and there is a taste of harrah's seeds, not delicious and finally pour canola oil? Can you not get to the oil? It should not affect the taste of tofu milk, right? Don't like to eat too much oil.

3. This is not tofu milk! Tofu is made with fermented soybeans in a bottle with wine sugar... after about 2 months of fermentation from tofu to soft cotton tofu milk. Don't put the refrigerator as long as you go to clip out to eat with clean chopsticks can not touch the oil and water put 1.2 years are not bad and more sweet.

4. According to past experience, five days is not enough time to ferment, and there is no mellow taste of tofu milk.

5. Is unfermented tofu milk hard to eat? I like soft and soft.

6. It seems to be different from the tofu milk we bought in the supermarket, but it looks very appetizing, and I have time to try it.

7. This is the local flavor that suits your place! In fact, there are many ways to make curd! The key is to make the tofu meat delicate powder, the time is too fast to eat the meat is delicate!

8. The operation is simple, I like to eat curd milk the most, very cooked, learn to do!

9. I will see it as soon as I do it, and I will waste it as soon as I do it, and I don't know what's going on.

10. I did the same, it was delicious! However, I made it in the winter without putting it in the refrigerator at room temperature, and it tasted better if it was a little longer.