Practice and formula of traditional tofu

1. Soybeans used to make tofu should be soaked overnight. This is just natural mountain spring water.

2. Soaked soybeans are ground into pulp by a stone mill.

Besides beating, bake a large pot of boiling water with firewood. There are trees in the water.

4. Pour the ground watercress into the packaging bag for slag separation.

5. Pour the freshly boiled water into the packaging bag with a bean paddle.

6. Seal and tighten the bean paddle bag poured into boiling water, and swing it vigorously clockwise or in the opposite direction, so that the diluted bean paddle inside will seep out through the packaging bag.

7. Pour watercress into a large iron pot, a thick iron pot with a diameter of 66 cm.

8. Mashed watercress should be squeezed hard. When the douban in it is sucked dry, it becomes a leucorrhea with bean curd residue.

9. Pour all the watercress into the pot and boil it with firewood.

10. Pour the douban cooked with wood into a wooden basin made of pine.

1 1. Leave the bean paddle for a short time, cool it to a certain temperature, and then rush into the condensed water of tofu. This kind of water is a mixture of a spoonful of cold watercress and solidified tofu powder. This process is the most important, because it determines the tenderness of tofu, so this temperature is difficult to control, but people without certain work experience can't control it.

12. After the last technological process, the bean paddle that has been placed for a period of time has wonderfully become what we know as tofu brain.

13. At this time, pour the bean curd into the prepared waterproof and fireproof utensils, and prepare for waterproof and fireproof in advance.

14, and finally put a hanging object to squeeze the water out of the bean curd brain.

15, after several hours of squeezing, pieces of tofu as tender as baby BB's skin appeared successfully.

16. Small soybeans are skillfully made into pieces of watery and fragrant tofu.