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Monday, May 14, 2012

Tofu from Sumedang

Tofu from Sumedang

Here below are a few ways to Know:

1. Soybean initially cleared from the perforated soybean and other impurities.
2. Soybeans are clean and good, then soaked into enough water. For local soybeans soaked for about 10 hours, soybean import just 4-5 hours.
3. After a long soaking, soybeans are washed with clean water 2-3 times.
4. Then drained until coarse.
5. The next ready soybeans ground into a pulp.
6. So that the grinding process is running smoothly and give good results, added to water at the time of grinding the soybeans.
7. Subsequent soybean porridge boiled over the stove to boil.
8. Foam that arise above the boiling soy porridge, gruel should be allowed whenever removed and boil for 10 minutes.
9. Soy porridge to a boil and then removed and filtered with gauze and the waste is rinsed with clean water.
10. Grounds from the filter pressing, until the soybean extract fetched as much as possible.
11. Then coagulated soybean extract by adding vinegar diluted (1: 5). Gypsum, or residual water was allowed to stand overnight to know that, slowly, stirring constantly.
12. With silence, will form clumps rather large, which will continue downward.
13. Water above the sediment out, dumped as much as possible.
14. The precipitate is then printed out, by putting pressure on it.
15. After 10-15 minutes, so be know that we want.


* Tools for grinding soybeans can be purchased at stores that sell diesel engines.
* Squeeze soybeans to be crushed with a stone rough.
* Vinegar can be bought at chemical stores.


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