Tofu is one of the traditional foods in China. It is said that it was invented by Liu An, the king of Huainan in Han Dynasty. Tofu can be made all year round, not limited by season, delicious and healthy, so it has become the main ingredient of many family vegetarian dishes. The main production process of tofu is to grind soybeans into soybean milk, and then use coagulant to make a gel containing a lot of water. The finished product is tofu.

Types of tofu:

Tofu is divided into north and south tofu, and the difference lies in the different materials of tofu. According to the different coagulants, it is mainly divided into three categories: 1. South tofu is made of gypsum powder, with a water content of about 90% and a delicate texture; 2. Beidoufu is usually made of bittern or sour sauce, and its water content is about 85%, which makes tofu taste stronger, texture tougher and easier to cook. 3. Lactone tofu adopts a new coagulant "gluconic acid-δ-lactone", which improves the yield and product quality and reduces environmental pollution compared with traditional production methods.

The making process of tofu:

1, soaked in soybeans: the raw material of tofu is soybeans. Wash the beans and soak them in clear water for a period of time;

2, grinding soybean milk: after the beans are soaked, add a certain proportion of water and grind them into raw soybean milk;

3. Filtering: the ground slurry is packed in a special cloth bag, the mouth of the bag is tied tightly, and the soybean milk is squeezed out of the bag, and the bean dregs are separated from the soybean milk;

4. Boiling soybean milk: after squeezing raw soybean milk, put it into a pot to boil, skim off floating foam while cooking, and keep the boiling temperature at 90-110℃;

5, paste: the cooked soybean milk needs to be marinated, which can be marinated with brine or gypsum. After solidification, it is the tofu brain you usually eat;

6. Pressing plate molding: After the soybean milk condenses into tofu, scoop it into the wooden mold covered with cloth, wrap the tofu with cloth, cover the board to press out the water, and the tofu is ready.