Grinding bean curd just makes tofu.

The whole process of making tofu is commonly known as grinding bean curd, while hipsters call it "making dried tofu". In fact, it is not just "getting dried tofu", but also going through several processes to become tofu. The traditional production process is as follows:

(1) Crushing and shelling: the sun-dried soybeans are poured into the mound in batches for rolling, so that they are shelled and sliced;

(2) soaking: soaking peeled soybean slices in clean water for four or five hours;

(3) Grinding soybean milk: turn the stone mill by manpower, and grind soybean slices into soybean milk with clear water. Usually operated by two people, that is, one person keeps turning the stone mill with one arm, and the other person is responsible for feeding soybeans and water;

(4) filtering to remove residue: putting soybean milk into a dense flour bag, and then forcibly squeezing the slurry into a wooden barrel;

⑤ Boiling: pour pure soybean milk into a large pot, boil it, put it into a wooden bucket filled with gypsum water in proportion, stir it with a wooden paddle, and then let it cool and condense;

⑥ Pressurized molding: Take several slotted wooden boards with a length of about 60× 60× 4cm, each board is padded with a white cloth, then the solidified tofu flower is scooped into several wooden board grooves with a shell ladle, covered with the white cloth in the grooves, and then a wooden board and a stone are pressed to reduce the water content and molded. After more than an hour, the stones and boards were removed and turned upside down, and the white cloth was removed, and a plate of milky square tofu was freshly baked.