There is training in making tofu.

The technical training of learning to make tofu can be carried out in some domestic soybean product technical training schools, rural cooperatives, agricultural vocational schools and other places. The following are some representative tofu craft training schools:

1, Zhangjiajie Bean Products Technical Training School, Hunan Province:

The school is a national tofu craft training school, with rich teaching experience and professional teachers, providing technical training for all kinds of bean products from entry to proficiency, including tofu, tofu milk and dried tofu.

2. Beijing Bean Products Technical Training Center:

The training center is a non-profit organization directly under the Beijing Municipal Bureau of Agriculture and Rural Affairs, which provides a series of services such as technical training, technical guidance, technical consultation and technical services for making complete sets of tofu. Training courses include tofu, dried tofu and soybean milk.

3. Henan Tofu Technology Training Center:

The training center is a provincial-level non-profit training institution directly under the Agricultural and Rural Bureau of Henan Province, which provides technical development, training and services for bean products. Training courses include tofu, tofu, dried tofu and soybean milk.

4. In addition, there are some online tofu making training courses available for online learning:

For example, you can search for corresponding courses on major online education platforms. However, it should be noted that online learning needs hands-on practice and lacks practical experience in on-site operation. It is recommended to give priority to offline on-site training and learning.

Tofu encyclopedia

Tofu is a nutritious food with a long history. The public's love for tofu has promoted the progress and development of tofu making technology. The main production process of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the action of heat and coagulant, which is tofu.

It contains a variety of trace elements necessary for human body, and is also rich in high-quality protein, which is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%, and this healthy food has always been loved by everyone. However, if you want to give full play to the nutritional value of tofu, you need to pay attention to good collocation.

In 20 14, "Traditional Tofu Making Techniques" was selected as the fourth batch of national intangible cultural heritage representative projects in China. This magical China cuisine has been endowed with more cultural connotations and inheritance significance besides the commodity value.