(1) Soak beans. Wash soybeans and soak them in water. The soaking time is generally 16 ~ 20 hours in winter, 8 ~ 12 hours in spring and autumn, and 5 ~ 6 hours in summer. When the temperature is lower than 0℃, some hot water should be added to the soaking water; When the temperature is around 35℃, change the water frequently, and wash off the sour taste with clear water when draining. To identify the suitability of soaking beans, you can twist soybeans into two petals, and the inside of watercress is basically flat, leaving a concave line is appropriate. After soaking, remove the bean skin by hand and rinse it with clear water (this will make the bean curd residue delicious).

(2) Put the ground and soaked soybeans into a soymilk machine and crush them. As long as the machine stops rumbling, you can unplug the power and pour the soybean milk into another small pot. If there is a large population, or if you want to make more, put the soaked beans into the soymilk machine and crush them many times. According to my experience, put two or two beans soaked in dried beans at a time and add 2 Jin of water. If you want to do more, and so on, do it several times.

(3) Filtration is the premise of improving the quality of finished products. Protein was separated from soybean hull and insoluble crude fiber by filtration. Filter cloth holes should be suitable. When filtering, the residue should be washed once and the soybean milk should be drained. In the whole pulping process, the water consumption is10 ~1times that of dried beans, and the soybean milk is 7 ~ 8 times that of dried beans.

(4) Boiled and filtered soybean milk should be boiled as soon as possible to prevent rancidity. Open cauldrons are usually used to cook pulp. Boil the soybean milk for 2 ~ 5 minutes. Raw water slurry shall not be added in the pulping process to avoid destroying the gel state. The soup should be raised to stop boiling, or the firepower should be reduced appropriately to prevent the pot from overflowing the paste pot.

(5) dispensing is the key to determine the yield and quality of bean products. The first is the temperature of the mud. It is best to keep it at 85 degrees. The second is coagulant. Such as "beta-gluconolactone". Make tofu brain according to the amount of soybean milk 1000 g 2 g internal fat (if you use this ratio, you can also make tofu, but it is too tender); Make tofu according to the amount of soybean milk (1000g 2.5g). If gypsum is used as coagulant to make tofu, 3.5 ~ 4.0g gypsum is used for every100g dried bean curd. Gypsum used for sizing should be ground into powder and made into suspension with sizing water. When ordering the slurry, no matter "β-gluconic acid internal fat" or gypsum is used as coagulant, the slurry flushing method is adopted, that is, part of cooked soybean milk and "internal fat" (or gypsum water, which is unnecessary for feet sinking at the bottom) are mixed together and rushed into the cooked slurry (a certain height, at least 30cm, with a certain impact) to coagulate the protein. Cover and keep warm after lighting, and let it stand for 20-25 minutes until it precipitates to form tofu, and the precipitated tofu water is not turbid, which is the finished product of tofu. According to my experience, every100g of soybean can make two bowls (2kg) of bean curd.

You can continue to make tofu.

When the temperature of tofu brain is about 70℃, it can be wrapped with tofu to suppress. Pour tofu into a box covered with cloth (the bottom must leak). Wrap the cloth with a strong cloth with large pores. You can choose a mask cloth at home, wash it with warm water before wrapping it, then pour in tofu brain, wrap it tightly, press it according to the product specifications, or leave it for a while, and you can make delicious tofu. According to my experience, every100g of soybean can make 200g of tofu. And a small bowl of bean curd residue.