How to make bean curd noodles with alkaline noodles?

First, washing the pulp with cold water can produce more tofu. Generally speaking, the traditional old method can only make about 2.5 kilograms of tofu per kilogram of soybeans, while cold water pulping can increase the yield of soybeans by more than 30%. Its practice is: first boil the soybean milk, pour it into a wooden bucket, and when it is cooled to a point where it is not hot, immediately pour in a bucket of cold water (put a bucket of water per kilogram of beans). Then fully stirring and uniformly cooling. After pouring cold water for 8~ 10 minutes, sprinkle one spoonful of gypsum water into soybean milk at one time. Then gently stir around the bottom of the bucket with an iron spoon. After another 6-7 minutes, sprinkle gypsum water for the second time (the dosage is one iron spoon), and stir the middle part of soybean milk for a circle. After 5 minutes, sprinkle gypsum water for the third time (the dosage is the same as the previous two times). This time, only the top soybean milk is stirred for one week. About 10 minutes. Tofu is completely made, and then the package is filtered.

Second, adding some alkaline noodles can produce high yield. Insoluble protein accounts for about 30% of the total protein of soybean. These water-insoluble protein exist in soybean milk, which can't form tofu when ordered. When soaking beans, adding alkaline flour at the ratio of 500: 1.9 can transform part of insoluble protein into soluble protein. In this way, tofu can solidify when it is cooked, and the yield is increased by 50%.

Third, take oil before processing tofu. First, the soybeans are sieved to remove dust and sand, insect-eaten particles, washed with clear water and dried. Then cold pressing twice to separate the oil from the bean cake. High-quality tofu and bean products can be made from cold-pressed bean cakes in this way. Cold-pressed twice per 100 kg of soybean, 9~ 10 kg of oil can be obtained and pressed into 80~82 kg of bean cake. Cold pressed bean cakes can be directly boiled into soybean milk without grinding. Add about 70kg of water to each10kg bean cake, and soak it in a wooden barrel for 7-8h. Stir well with a spoon and pour into the pot. While heating, stir constantly to prevent the soybean milk from pasting the pot, and then order the slurry. That is, slowly add 1: 7 gypsum water around the slurry tank until tofu brain appears. The subsequent manufacturing process is the same as the traditional method. In this way, you can make tender, white and delicious tofu. You can get an extra net profit of 30~40 yuan per 100 kg.