Over 20 days, I've been staying home, and I've made konnyaku jelly, fried dough sticks, and even baked a cake in an electric rice cooker. I've also been messing around with steamed buns. I just keep watching our idle friends see what they'll grab next. This time, I saw a lot of comments saying they're about to tryto makebean curd!

So, they're starting to mess around with their home soybeans again?

Of course, it's not difficult to make bean curd. A simpler approach is to buy ready-made konnyaku jelly and then add your favorite seasoning sauce, sweet or savory, which is great for breakfast.

Of course, our idle netizens are always looking for challenges, so today I'm going to share a detailed recipe with you. If you have a bean curd maker, you can do it. Otherwise, we'll use our home soybeans to consume them.

Shared from BeanFruit Foodies Certified Influencer Moonlit Crystal

Ingredients

Small Yellow Beans 100g, Water 1000ml, Konnyaku Inner Jelly 2g

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Detailed Steps

1Weigh 100g of small yellow beans and prepare konnyaku inner jelly.

Yellow beans are soaked in water overnight, fully expanded. After soaking, drain the water. (I weighed it, 100g of dried yellow beans expanded to 236g, this is just a guess)

2Add 1000ml of water to the bean curd maker. Pour in the soaked yellow beans and start the bean curd making function.

3After making the bean curd, filter it twice using a sieve. (Using muslin or cloth will produce a better effect.)

4The temperature of the filtered bean curd is only 72 degrees, which is suitable for the temperature when making bean curd with inner jelly, which is about 85 degrees. (It's just a little bit lower)

5Pour the bean curd into a pot and heat it again, cook over medium heat until the edges of the pot start to move, and then it bubbles. Turn off the heat when it's bubbling.

6Measure 2g of konnyaku inner jelly and dissolve it in a small amount of cold water.

7Pour the dissolved konnyaku inner jelly liquid into the pot, stir while pouring. Cover and let it sit for about 15 minutes. (To maintain the temperature, I put the whole bean curd pot into a pot of hot water. This step is not necessary, but it's there.)

8Prepare shrimp skin, chopped pickled radish, green onions, shredded seaweed, and soy sauce. (If you prefer a sweet flavor, you can skip this step and use your favorite sweet flavor instead.)

9After the bean curd is solidified, use a large spoon to scoop it into a bowl. Add shrimp skin, seaweed, pickled radish, green onions, and soy sauce on the surface. (You can also add a few drops of sesame oil.) Mix well and it's ready to eat!

Tips Summary

1. For making bean curd, use small yellow beans, which have a high extraction rate. Large yellow beans are suitable forboiling soup

2. The bean curd must be fully cooked! I'm using a bean curd maker, so the bean curd I made is already cooked. If you're using a blender, you must filter the bean curd pulp and pour it into a pot to boil thoroughly before drinking, otherwise it may be poisonous! Remember, remember!!!

3. When making bean curd, filter it, if you have muslin or cloth, it will produce a better effect. The filtering degree of bean curd pulp directly affects the smoothness of the bean curd.

4. When adding inner jelly to the bean curd, the bean curd temperature should be around 85 degrees. If it's too high, the inner jelly will turn into a cottony texture. If it's too low, it won't solidify. So I filtered the bean curd pulp and heated it again to reach about 85 degrees. If you're using a blender, the bean curd must be fully cooked and let it stand for 3-5 minutes before adding the inner jelly.

5. Generally, after adding inner jelly, cover the pot and don't move it for about 15 minutes. The bean curd in the pot will solidify. I want to keep the temperature warm, so I put half a pot of water in a pot and heated it to a hot temperature, then put the bean curd pot with the inner jelly added and covered into the hot water. If you don't want to do this, you can skip it, I consulted with some bean curd seniors, most of them didn't use hot water, and they were still successful.