Techniques and methods of making tofu

The preparation proces and method of bean curd are as follows:

1, soaked in soybeans: the raw material of tofu is soybeans. Wash the beans and soak them in water for a period of time.

2, grinding soybean milk: after the beans are soaked, add a certain proportion of water and grind into raw soybean milk.

3. Filtering: the ground slurry is packed in a special cloth bag, the bag mouth is tightly tied and squeezed hard, the soybean milk is squeezed out of the bag, and the bean dregs are separated from the soybean milk.

4. Boiling soybean milk: After squeezing raw soybean milk, put it into a pot to boil, skim off the floating foam while cooking, and keep the boiling temperature at 90- 1 10℃.

5, point slurry: cooked soybean milk needs a little brine solidification, you can use brine or gypsum to point brine, after solidification, it is the tofu brain you usually eat.

6. Pressing plate molding: After the soybean milk condenses into tofu, scoop it into the wooden mold covered with cloth, wrap the tofu with cloth, cover the board to press out the water, and the tofu is ready.

Tips:

1. Don't beat soybean milk for too long at a time. Let it rest for a while, lest it burn out the machine.

If you don't know how much white vinegar to add, pour it slowly until you see the flowers.

3. The container used to press tofu is also very important. If the two sizes are too different, some of the tofu will not be broken.

4. Tofu made of white vinegar should not be too heavy and pressed for too long, otherwise it will easily become old tofu, and the fat inside can be slightly heavier and longer.