Traditional old-fashioned bean curd method and formula How to make traditional bean curd?

1, dosage: 300g of soybean, 5g of gypsum powder, 40g of sweet potato powder and 3000ml of water.

2. Wash the soybeans with clear water, wash away the sand and dust, soak for about 8 hours, and take them out.

3. Pour the soybeans into the blender, add 1500ml water, press the switch and mash.

4. Take a pot, spread a gauze bag, pour the soybean milk in the second method, tie the bag tightly, and squeeze out the soybean milk without impurities.

5. Open the gauze bag, add the remaining 1500 ml water, stir the bean dregs evenly by hand, close your mouth and squeeze out the soybean milk again.

6. Put the sweet potato powder into a gauze bag, add 80 ml of soybean milk, seal it, rub the bag with your hands and mix well to remove impurities; Put gypsum powder into a gauze bag, add 30 ml of soybean milk, seal, rub the bag by hand, and remove impurities for later use.

7. Heat the soybean milk of the third method to 85 -90 degrees, stir the sweet potato powder slurry evenly, pour it into the soybean milk of the fifth method, stir evenly, and turn off the heat.

8. Pour the gypsum slurry into a deep pot and stir well. Lift the soybean milk of method 6, pour it into the deep pot in one breath, cover the lid and let it stand.

9. After the liquid is solidified and defoamed, dig out the hard shell with a tofu spoon or a soup spoon. When eating, use a tofu spoon or spoon to scoop a piece of 0.2-0.3 cm and put it in a bowl.