自制日本豆腐 | Homemade Japanese Tofu

自制日本豆腐 | Homemade Japanese Tofu
How to make Japanese Tofu.

自制日本豆腐，没有防腐剂，滑滑嫩嫩，简单又快手，再也不用去买了。炸了更好吃，里面Q弹滑嫩，外皮酥脆超级棒。

Homemade Japanese tofu, without preservatives, is smooth and tender, simple and quick to make, and you'll never have to go buy it again. It tastes even better when fried - the inside is chewy and smooth, and the outside is crispy and superb.

➡️ Ingredients 材料:
4 Eggs 鸡蛋(A size)
1 tsp Salt 盐
400ml Soy bean milk 豆浆

➡️ Fried flour 炸粉:
Corn starch 玉米粉
1 tsp Salt 盐

📌制作方法:
盆中打入四个鸡蛋，一茶匙盐，加入400毫升豆浆，全部搅拌均匀。过滤倒入铺上油纸的模具中，用筷子搅平边缘。

水煮开，开个小缝让热气排出，用中火蒸20分钟，放凉后放入冰箱冷藏。

玉米粉和盐搅拌均匀做成炸粉，把豆腐切成方块，裹上炸粉。放入热油中以中火炸至金黄色。 外酥里嫩超级好吃，搭配番茄酱或美乃滋味道更棒。

我用的模具：6 x 8 寸或可使用 7 x 7 寸。


📌Method:
In a bowl, beat four eggs with a teaspoon of salt and add 400ml of soy milk. Stir everything together. Pour the mixture through a filter into a mold lined with parchment paper. Use chopsticks to smooth out the edges.

Bring water to a boil, open a small gap to let out the steam, and steam over medium heat for 20 minutes. Let cool and then refrigerate.

Mix corn flour and salt to make a coating powder. Cut the tofu into squares and coat with the powder. Fry in hot oil over medium heat until golden brown. The outside is crispy and the inside is tender and delicious. Serve with ketchup or mayonnaise for an even better taste.

The mold I used is 6x8 inches, but a 7x7 inch mold can also be used.

#japanesetofu
#日本豆腐