1, the production of tofu needs an electrified refiner, churn and dryer. The raw materials of tofu are soybeans, mung beans, white beans and peas. First, clean the beans, put them in water, soak them for a proper time, and then add a certain proportion of water to grind them into raw soybean milk. Then use a special cloth bag to pack the ground slurry, put away the bag mouth, and squeeze it hard to squeeze the soybean milk out of the cloth bag. Generally, the pulp can be squeezed twice. After the first squeezing, open the bag mouth, put in clean water, put away the bag mouth and squeeze it again.

2. After the raw soybean milk is squeezed, put it in a pot and boil it. While cooking, skim off the foam floating on the surface. Keep the cooking temperature between 90 and 110 degrees Celsius, and pay attention to the cooking time. Cooked soybean milk needs to be marinated to solidify. The method of bittern can be divided into bittern and gypsum. The main component of bittern is magnesium chloride, and the main component of gypsum is calcium sulfate. If you use gypsum to light brine, you should first roast the gypsum until it has just passed through the heart, then grind it into powder and add water to make gypsum slurry, then pour it into the soybean milk that has just been scooped out of the pot and stir it gently with a spoon. Soon, soybean milk will condense into tofu flower. In the south, raw gypsum is also directly ground with water, and the ground gypsum slurry is poured into soybean milk for stirring when bittern is lit. Just master the amount, and add more gypsum slurry when tofu is old.

3. If the bean curd flower is to be further made into bean curd, it should be gently scooped into a wooden tray or other container with a spoon within about 15 minutes after the bean curd flower condenses. When it is full, wrap the bean curd flower with a cloth, cover it with a wooden board, and press 10 for 20 minutes, and then it becomes water bean curd.