Methods and skills of making tofu

Ingredients: soybean, water, soymilk machine.

1. Take 5 kg of soybeans, shell, screen, wash and soak in a water tank for 4-5 hours in winter and 2.5-3 hours in summer.

2. squeeze soy milk. After soaking the soybeans, take them out, press them according to the ratio of 6 kg of water per kg of soybeans, and press them with a soymilk machine or high-speed blender. After the soybean milk is squeezed, add 3 kg of water, mix well and continue milking.

3. Boil the pulp. Pour the squeezed puree into a pot and boil it, without covering the lid, and skim off the foam on the surface while cooking. Grind the burnt gypsum into powder, mix it into gypsum slurry with a bowl of water of about 0.5 kg, pour it into the soybean milk that has just been scooped out of the pot, and gently stir it with a spoon. After a few minutes, the soybean milk condenses into tofu.

4. Make tofu. When the tofu flower solidifies for about 15 minutes, gently scoop it into a wooden tray or other container with a cloth. When it's full, wrap the bean curd with cloth, cover it with a board, and press 10~20 minutes to make the bean curd.

5. Make dried tofu. Spoon the bean curd flower into the basin, wrap it in cloth, pile up heavy objects, and press all the water to make dried bean curd. General 10 kg of soybeans can make 25 kg of dried tofu.

6. manufactured goods