What's grinding bean curd's step?

Grinding bean curd needs several steps. Soak the beans first, that is, soak the screened beans in cold water. After four or five hours, soak the beans with two fingers and then crush them, indicating that they are ready for grinding. The second is to grind into soybean milk. In order to catch the morning market, the bean curd machine gets up at two or three o'clock in the evening, scoops the beans out of the basin and pours them on the millstone. At the same time, he used a ladle to add water to the grinding hole or hanging water leakage, and grinded the pulp according to the proportion of 6 kilograms of water per kilogram of soybeans. Third, soybean milk filtration. After the soybean milk is ground, filter the soybean milk with gauze, set up a tripod with purlin, support the gauze into triangular or quadrilateral bags with bamboo poles, hang them on the shelf, put the bags into import tanks or large pots, and some of them are directly placed on the cauldron. Scoop the ground soybean milk into the bag. The leaked soybean milk is bean curd residue. Clean it and put it into a basin or basket. Fourth, cook soybean milk, pour the filtered soybean milk into the pot, cook with chopping wood, skim off the foam while cooking, and cook the soybean milk to about 100 degrees for a long time to avoid affecting the quality of soybean milk. Fifth, paste gypsum, that is, grind the burnt gypsum into powder, prepare it into gypsum liquid in a certain proportion with a foreign porcelain basin, cease fire, slowly pour the basin with one hand, and quickly stir it in one direction with the other hand to observe the changes of soybean milk. If the bean curd flower forms quickly, stop pouring and stirring immediately, or continue. The skill of using plaster to order tofu, whether it is old and tender or just right, can only be understood but not expressed, and it is all being pondered and practiced.

Tofu flower made of gypsum is the basis of tofu brain and tofu. The solidification degree of tofu flower determines the thickness of tofu brain, and also determines the roughness and smoothness of tofu brain, which can be said to be the initial deformation of tofu brain tofu flower. After the tofu flower has solidified for more than ten minutes, scoop it into the wooden frame with a white cloth list, fill it with water, wrap it, cover it and press it for about a quarter of an hour, which is what we Pingyu people often say about thick tofu. Spread a square white cloth in a square wooden box, pour in bean curd flower, fold it into A4 paper size, then spread a square white cloth, pour in bean curd flower, fold it into the same size, and so on, layer by layer, and finally cover it with a board, press on a stone, and squeeze out all the water, which becomes the thin tofu that Pingyu people like to eat. Pingyu people call it a thousand.