How to make tofu in ancient times

Ancient tofu production process:

Selection: choose fresh soybeans, dry selection method of sieve or water selection method of sieve to remove debris, poor quality beans, grass, wood and sand and other impurities.

Soaked beans: soak soybeans in water to remove impurities floating on the surface of the water, the amount of water to submerge the soybeans shall prevail;

Grinding: soaked beans in several times to add to the grinder, adding soybeans while adding water, grinding into a paste of soybean milk, grinding, adding beans and water should be even, and the speed of the mill coordinated, so as to grind a fine and tender soybean milk;

Filtration: Soymilk filtration is usually used Filtering: Soymilk filtering is usually done with a filter cloth or flour bag, the ground soybean paste mixed and evenly loaded into the bag, lifting the bag, shaking by hand, to be the pulp out until the pulp is drained;

Cooking: take the filtered raw soybean paste into a pot, boiling over a fierce fire to boil to the surface of the pot soybean paste foam rupture, remove the fire to get cooked soybean paste;

Spotting: spotting the paste is generally used as a coagulant salt brine, the boiling soybean paste scooped out the pot after a little cold, spotting the paste when it is ready;

Pointing: spotting the paste is generally used as a solidifying agent, scooped out the boiling soybean paste pot after a little cold, point pulp with a small spoon will continue to stir the soybean milk forward, slowly add salt brine, until the soybean milk appeared corn-sized tofu grains can be;

Bao pulp: Bao pulp is the tofu brain is poured in the wooden grid covered with cotton cloth, wrapped, with a heavy weight extrusion, the water extrusion, generally can not be pressed too dry, if the system of dried bean curd, can be pressed to the point that no water drips out of it.