How many kilograms of water and how many grams of gypsum can be added to four kilograms of soybeans to make old tofu?

Soybean is a very popular crop in China. There are many ways to eat soybeans. When soybeans are not ripe, you can eat edamame. Mature soybeans can be made into soybean milk, tofu, tofu, soy sauce, soy sauce and so on. It can be said that the small soybeans are really used up. We know that if you want to make tofu, you need a coagulant. There are many kinds of coagulants, and different places will have their own local characteristics to make tofu. Gypsum mentioned here today is one of the coagulants of tofu. In southern China, people use plaster to outline tofu. Gypsum tofu has high water content and tender taste. In the north, tofu is usually eaten with salt water or hot and sour sauce. These two coagulants have less water content, older taste and stronger aroma.

In addition, there is internal fat tofu, which is a relatively new type of tofu. It uses glucono-δ-lactone coagulant, which produces more, finer and softer tofu. How much plaster does tofu need? Only a comparative amount can be given here, because teachers usually have their own tofu methods. The amount of gypsum depends on many factors. The dosage of gypsum depends on weather change, water quality, temperature and concentration of soybean milk and other factors. The taste requirements of tofu will affect the use of gypsum.

People used to say that "four beans and two sauces make a liter". Experienced masters use their own know-how to make tofu. The dosage of gypsum is not necessarily a fixed number. Generally, 7 grams to 13 grams of quicklime is used for a catty of tofu. Some experienced masters don't have to talk about the amount of gypsum, but first dissolve gypsum powder and then slowly pour it into soybean milk. While stirring, the granular sludge in soybean milk can stop to wipe water when soybean milk appears, so that delicious tofu can be made.

Gypsum is best boiled before use, which can make tofu more delicious. Dissolve the prepared 10g calcined gypsum powder in 10g clean water, slowly pour it into soybean milk, and keep stirring. When concentrated particles appear in the soybean milk, the stirring can be stopped. Pour the soybean milk into the prepared mold, cover it with gauze and support it with heavy objects. Generally, the best time is about 15 minutes.