Practice of Tofu and Tofu in Yongchuan, Chongqing

Accessories: 3.5g of internal fat, 2200ml of clear water.

Wash soybeans, select moldy soybeans and soak them in clear water.

Soak for about 5 hours until the soybeans are all swollen, full and smooth.

Wash the clothes with water again and clean the soaked soybeans.

Start grinding soybean milk, put the soaked soybeans into the soybean milk machine, add appropriate amount of water and grind them into soybean milk paste.

Pour the ground bean dregs into the drained cloth and squeeze out the soybean milk water by hand.

Then filter the soybean milk with a sieve.

Start cooking soybean milk. Cook soybean milk over high fire, stirring constantly during cooking to prevent it from sticking to the bottom.

After boiling, turn off the fire and air it to about 80 degrees.

Dissolve the internal fat in 30 ml warm water for later use.

It's time to order tofu Pick out the soybean milk skin floating on the soybean milk.

Stir quickly while adding internal fat. Mixing method is like mixing cake paste. Scoop it from the bottom of the pot with a spoon, and it must be even.

Cover and let stand for about 15 minutes.

The white, tender, fragrant and slippery tofu flower is ready.