The whole process of making handmade tofu by farmers

Tofu was first invented in Han Dynasty, which can be said to be the most common bean product of Han people in China. The traditional method of making tofu is relatively complicated, but the tofu made is delicious. In China, it is mainly divided into south tofu and north tofu, namely brine tofu and gypsum tofu. Brine tofu tastes soft and tender, while gypsum tofu is hard. The process of making tofu is nothing more than soaking beans, grinding beans, boiling beans, boiling soybean milk, then adding gypsum or brine, and finally cutting into the shape of tofu with a knife, thus making traditional tofu. Tofu has a high nutritional value and many ways to eat, and it is still relatively prosperous.

0 1 Wash the selected soybeans with clear water for later use.

When soybeans are soaked and washed, the water rises. According to the temperature, the soaking time of soybeans is different. It takes three hours in summer, but about ten hours in winter.

The soaked soybeans and clear water are ground in proportion and ground into slurry by a machine.

Stir the ground soybean with hot water, and dilute the pulp residue with boiling water at a ratio of 1: 2.

Pour the diluted bean dregs slurry into a net bag and squeeze it hard.

The extruded water agent is soybean milk.

The rest is tofu residue, which is also delicious!

The filtered soybean milk is directly poured into the pot and boiled.

Boil the soybean milk in the pot slowly until the surface is covered with a thin layer of soybean oil skin; Cool to about 80 degrees.

10 brine is boiled with clear water and poured into soybean milk; Slide the soybean milk slowly, so that the salt water and soybean milk are fully mixed.

1 1 About 30 minutes, the tofu almost solidified slowly.

12 the solidified tofu is put into the tofu trough while it is hot, and the tofu is evenly scooped into the mold box.

13 and then smooth with a cloth.

14 begins to squeeze, usually about an hour. Adjust the lever from time to time to ensure that the water in the tofu is squeezed out.

15 after several hours of extrusion, pieces of tofu as tender as baby BB skin appeared successfully.

Small pieces of soybeans are skillfully made and turned into pieces of moist and fragrant tofu.