Traditional tofu making method: traditional tofu making method

1, material: 5 kg of soybeans and appropriate amount of gypsum.

2. Soak the soybeans all morning, then wash them with sand, and then grind them into bean paste on the stone mill.

Boil some boiling water in the pot before the soybeans are ground into mud. After the water is boiled, pour it into the soybean paste, stir it for a few times and soak the soybean for about half an hour.

4. After half an hour, after the soybeans are soaked and cooled slightly, the bean dregs can be filtered. Filtration requires the preparation of large gauze with good quality. Shake it around first, then tighten the four corners to squeeze out all the soy milk.

5. Soymilk filtered from bean curd residue needs to be poured into the pot to boil.

6. Leave some cold pulp (that is, freshly squeezed soybean milk) in the basin before burning soybean milk, then add a proper amount of gypsum in the basin and wipe it evenly.

7. After the soybean milk is boiled, put it in a bucket to dry for a while, and then rush into the basin where the gypsum has just been put.

8. Then wait 10 to 20 minutes for it to form tofu brain.

9. When you find that it has become tofu brain, you can scoop it all up and put it on gauze, put something that can leak and drip under it, then shrink the tofu brain into a square, put a board on it, and put some bricks on it to press the tofu brain off. After one night, you can become tofu.