There are many ways to make tofu. The basic principle is to coagulate the protein in soy milk by adding a coagulant. There are many kinds of coagulants. Usually there are three types used in our daily life and on the market. : Gypsum, lactone, salt brine. To make tofu, gypsum or lactone is mainly used.

Home-based production method:

1. Making soy milk: It is recommended that you buy a soy milk machine and soak the dried soybeans for 3-4 hours (in summer) and 7-8 hours in winter. After soaking the beans, put them into the soy milk machine and follow the machine instructions to make hot soy milk in no time.

2. Make slurry: mix an appropriate amount of gypsum or lactone with a small amount of water (the coagulant can be purchased ready-made, and the dosage will be stated on the package. Generally, the amount of gypsum powder is three thousandths of the amount of soy milk. to five, the dosage of lactone is one to two thousandths) into the container of tofu, and the cooked soy milk is hot (it takes about 85 degrees Celsius to make lactone tofu, and about 95 degrees Celsius for gypsum tofu) Pour in. If you feel that the soy milk and coagulant are not fully mixed, stir it with a spoon a few times immediately after flushing (be careful not to stir too much or too fast, generally there is no need to stir).

3. Dun Nao: After the paste is cooked, cover the container and let it sit for 5-10 minutes to make fresh and delicious tofu brain.

4. Seasoning: Lactone tofu curd will have a slightly sour taste, while gypsum tofu curd will have a bitter taste. You can season it according to your own habits. If you like sweet food, you can also add sugar when making pulp.