The practice of tofu

The preparation method of bean curd is as follow.

First: First, prepare 500g soybeans, then pick out the beans inside, clean them, soak them in clear water for about one night, and then rinse the soaked soybeans.

Second, pour the cleaned soybeans into high-speed blender, then add clean water, the ratio of water to soybeans is about 6: 1, and then use the fruit and vegetable bond to break the wall.

Third, put a cage cloth in the basin, pour the broken soybean milk on the cage cloth, and filter out the bean dregs; Pour the filtered soybean milk into the pot, cook slowly over medium heat, stir constantly in the middle to prevent the pot from being burnt, skim off the floating foam on the surface, and continue cooking for 2 minutes after boiling.

Fourth: Pour the prepared gypsum powder into a bowl, add 20ml of water and stir evenly for later use.

Fifth, add the prepared gypsum water into the soybean milk, gently stir until the bean curd is cooked, turn off the fire, skim off the clear water inside, put the bean curd into a cage cloth, filter off the excess water, put it into a mold, wrap it neatly with a cage cloth, and press a heavy object on it for about an hour. So the tofu is ready.