The second process, material removal. The raw materials are winnowed, sieved and selected, and the full and round concentrate feed is selected, washed for 2-3 times to remove impurities and dust, and then dried in a cool and dust-free place, so that it is better to "collapse" when bitten at the entrance. It's called "removing the rough and extracting the fine".
The third process, primary grinding. Grinding and rolling the treated concentrate. In the grinding process, both feeding and pushing are required to be coordinated and unified, and novice girls can only operate under the guidance of their elders. The thickness of watercress must be uniform. Sieve out the bean shells of watercress to prepare for the next process. It's called "attacking the strong with explosion".
The fourth step, soaking. Authentic Jianshui tofu anhydride, douban must be soaked in Daban well water in Ximen, the ancient city of Jianshui for a day and night, and the amount of soaking water should be mastered by experienced elders, otherwise douban will be too hard or too soft, which will not only affect pulping, but also affect soybean milk production. It is called "hard foam".
The fifth process, regrinding. Put the soaked watercress into a mill for pulping, and the technological requirements are the same as the third one. Special attention must be paid to adding water in time according to the pulping situation. It is called "soft grinding".
The sixth process, the first boil. Blend the ground soybean milk with Daban well water in a proper proportion, and then pour it into a large iron pot to boil. This process pays attention to temperature and stirring, and neither of them can be sloppy. The fishy smell of soybean milk should be boiled off, and the bean dregs should not be cooked thoroughly, otherwise it will greatly affect the yield of soybean milk. It's called "seven raw and eight cooked"
The seventh process, filtration. Cover the big basket with square-foot gauze, put it on the vat, and scoop the primary soybean milk in the pot into the basket with a big wooden spoon for filtering. In order to make the soybean milk in the bean dregs clean, it is necessary to repeatedly add water to dilute the bean dregs and repeatedly pat and squeeze them. Call it "meeting with sincerity"
The eighth process, then cooking. Pour the filtered pure soybean milk into the pot and boil it. The temperature and stirring requirements are the same as those in the seventh step. Pay special attention to boiling the soybean milk upside down and cook it thoroughly. At this point, the fresh and sweet cooked soybean milk can be drunk. Otherwise, a pot of tofu will smell fishy or burnt, and all previous efforts will be in vain. If you sell it in the market, it is your own brand. Even "Hanshashan" is absolutely unwilling to do a business that is not worth the loss. Known as the "collapse of the three dynasties."
The ninth process, point halogen. Pour the cooked bean curd into a vat mixed with salt water in advance, and let it stand until the bean curd is solidified. To reduce tofu, it is best to use acid slurry water prepared from well water of Ximen Osaka, the ancient city of Jianshui. This kind of tofu is called sour bean curd, which is fragrant and tender. Beautiful and delicious. The finished product of this process is water tofu, which is a natural nectar and can be eaten. It is called "Yucheng Jiang Jiang".