Simple method of making tofu 1. Raw material processing. Take 5 kg of soybeans, shell them, screen them, wash them and soak them in a water tank for 4-5 hours in winter and 2.5-3 hours in summer. The soaking time must be well controlled, not too long, otherwise the pulp will fall off and the tofu will not be made. 250 grams of raw red gypsum (20-30 grams of gypsum for each kilogram of soybeans) are baked in the fire. This is a key process, and the roasting degree of gypsum must be mastered (break the gypsum with a hammer until it burns to the heart). Gypsum is too raw to use; Too ripe not only can't make tofu, but soybean milk also smells like rotten chicken shit. 2. Grind the beans and filter the pulp. Take out the soybeans after soaking, and grind them according to the ratio of adding 6 kilograms of water to each kilogram of soybeans. Put the ground slurry in a bag (made of tofu cloth), pinch the mouth of the bag and squeeze the soybean milk out hard. After the soybean milk is squeezed, you can open the bag, add 3 kilograms of water, stir well and continue to squeeze the milk. General 10 kg of bean dregs 15 kg, about 60 kg of soybean milk. Don't mix bean curd residue with soybean milk when squeezing pulp. 3. Boil the pulp. Pour the squeezed puree into a pot and boil it, without covering the lid, and skim off the foam on the surface while cooking. The fire should be strong, but not too strong, in case the soybean milk overflows after boiling. Boil soybean milk until the temperature reaches 90 ~ 1 10℃. Insufficient temperature or too long time will affect the quality of soybean milk. Grind the burnt gypsum into powder, mix it with a bowl of clear water (about 0.5 kg) into gypsum slurry, pour it into the soybean milk that has just been scooped out of the pot, and gently stir it with a spoon. After a few minutes, the soybean milk condenses into tofu. Don't use plaster, just use glucono delta-lactone, which should be sold in big supermarkets. Make tofu. In about 15 minutes, gently scoop the tofu flower into a wooden plate (or other container) covered with cloth with a spoon. When it is full, wrap the bean curd flower with cloth, cover it with wooden board, and press 10 ~ 20 minutes to make the bean curd flower into water.

/question/6290037.html 1。 Soak soybeans. Beans are grown at home. Remember to pick out impurities and bad beans before soaking, and then wash them. It will take about one night. This time, I soaked 1.2 Jin of dried soybeans. We can wash it after soaking. 2. Beat soybean milk. We used a stone mill before going to the countryside. Five servings of water, the filter screen that comes with the soymilk machine is not needed, so it needs to be removed. The finer the beating, the better, but pay attention to the instructions of the soymilk machine. Don't burn the machine for too long, there will be a lot of bubbles when you beat it. Soymilk machine is small and needs to be beaten many times. 3. Filter bean dregs. At home, put soybean milk in an ordinary container or use a pot. Spread two layers of clean gauze on it, pour the beaten pulp into the gauze and rub it with your hands. This work is a bit laborious. We throw away the leftover bean dregs, which can actually be eaten. We can find our own way, such as frying them into bean cakes and making all kinds of pasta with flour. After squeezing, we will cook soybean milk. Remember to cook with low heat, and someone must watch. Because there are many bubbles when soybean milk is cooked, it is easy to overflow. At this time, we can cook on low heat for more than five minutes. Otherwise it will smell like beans. 5. The above is to make soybean milk and drink it while it is hot. Now it's time to order the brine. The brine is bought from the tofu merchant, and the price is about 400ml. We failed to order salt water. The key is: 1. The temperature must be kept at about 80 degrees. 2. The amount of tofu made at home is too small, so it is easy to order brine slowly, otherwise it will get old. Add salt water evenly, otherwise the tofu will be tender and tender. Add the brine drop by drop into the soybean milk and gently stir it in one direction with a spoon. The amount of salt water will be judged by vision. It would be nice if the soybean milk began to flocculate. Salt water is added to control the aging and tenderness of tofu. 3. Keep the temperature for half an hour after lighting, so that the precipitation reaction is sufficient. At this time, it is the tofu flower at home, which should be eaten in a bowl. ...