How to make dried tofu at home?

Dried bean curd, one of the traditional bean products of Han nationality, is a reprocessed product of tofu. Salty and refreshing, hard and tough, not rotten for a long time, is a delicious food in China's major cuisines. Dried bean curd is nutritious and contains a lot of minerals needed by human body, such as protein, fat, carbohydrate, calcium, phosphorus and iron.

Tools/raw materials

Soybeans (some)

Water (several kinds)

Salt (several kinds)

Leek (some)

Monosodium glutamate (some)

Cinnamon bark (several kinds)

Methods/steps

1/7 Step by step reading

Grinding. First, wash the soybeans, soak them in clear water for one night, then grind them into slurry and filter the residue for later use.

2/7

Boil pulp. After the ground raw soybean milk is cooked in the pot, 20%-25% water is added to reduce the concentration of soybean milk and slow down the speed of suspected solidification, thus slowing down the formation of protein condensate network and reducing the encapsulation of water and soluble substances, which is beneficial to the smooth discharge of water during pressing.

3/7

Solidification. When the slurry temperature drops to 80-90℃, you can order the slurry with salt water. Pay attention to uniformity and consistency when ordering slurry, and stir frequently, but prevent disorderly stirring. Stop when sesame-sized particles appear in the pulp, cover it for about 30-40 minutes, and wrap it when the pulp temperature drops to about 70 ~ C.

4/7

Wrap it. First spread cloth on the grid (the grid on the grid depends on the size of the required dried tofu), and then add the dried tofu to the cloth, so that the dried tofu should be spread layer by layer, which can be slightly higher than the grid, and the number depends on the thickness of the dried tofu, but the thickness of each batch should be consistent. Then tie the cloth tightly, press and shape it, take off the cloth after 1 hour, cut the dried tofu with a knife according to the grid printing, soak it in clear water for about 30 minutes, and take it out.

5/7

Air-drying: Dry the dried bean curd in a ventilated, dry and sunny place. The longer the time, the more delicate the dried tofu will be.

6/7

To make salt water, take 7 kilograms of clean water and pour it into the pot. 800g of refined salt, Jiang Mo, cinnamon (wrapped in gauze), shallots and monosodium glutamate are put into a pot to make brine.

7/7

Boil dry. Bring the prepared brine back to the pot to boil, add dried tofu and cook for about 30 minutes. Take a piece of dried tofu and observe it. If it's reddish brown and delicious, take it out.