Tofu is believed to have been eaten by many people, and a large number of people like to eat it. Because of its high nutritional content, tofu is a tonic food for clearing away heat and keeping healthy. Regular consumption can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production and quench thirst, and clean the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever.

The high content of amino acids and protein in tofu makes it a good supplementary food for cereals. 78% of tofu fat is unsaturated fatty acid and contains no cholesterol. Vegetable meat? The laudatory name. The digestion and absorption rate of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium needs.

so how is tofu made? Taking tofu making in South China as an example, it is divided into the following steps:

Step 1: Soybeans are the main material for making tofu. First, the dried soybeans are smashed with a special machine, filtered with a sieve to remove fine powder, and then shelled, with 11.5kg of soybeans.

step 2: put the smashed bricks in a bucket and soak them in clean tap water or well water for more than 4 hours, usually for one night. The next morning, it is estimated that there is 3 kg after soaking, and then grind them into soybean milk powder by machine.

Step 3: Boil the water to 1℃ with firewood, and the amount of water is estimated to be 15 kg when the cauldron is full. After the water is boiled, mix it all into the soybean milk powder, and cool it in a large barrel for about 3 minutes. Put a cylinder rack on the cauldron, spread wet pure white cotton cloth on it, scoop out the soybean milk with a ladle, filter it, separate the soybean milk from the residue, filter the slurry into the cauldron, and the residue can be discarded or eaten.

Step 4: After the soybean milk powder is filtered into the cauldron, it is boiled to 1℃ with wood fire. 1. Usually, a ladle of cold slurry mixed with boiled water slurry is left before boiling to prevent it from tumbling and overflowing, so as to prevent the boiled water slurry from filling the cauldron; 2. Leave a scoop of cold slurry mixed with gypsum powder.

Step 5: After the pulp is scalded to 1℃, scoop it into a vat and let it cool. Stir .4 kg of crushed gypsum powder into the cold pulp (about 2 kg in half scoop) and mix it evenly. When the pulp is cooled to about 5℃, mix it with gypsum powder pulp, scoop the pulp with a scoop until it comes to the tofu block or climb it with a hot spoon until it comes to the tofu block. This step is crucial.

Step 6: After tofu comes, the tofu is separated from the water, that is, the water separated after 1 minutes is called green water, and then filtered.

step 7: filtering: before filtering, put a clean tofu box on the board, spread wet pure cotton cloth in the tofu box, scoop all the tofu guys into the box, and fold the cotton cloth on the tofu in four directions until all the layers of the tofu guys are covered, and cover it with the box cover to ensure safety. Use a heavy object or brick to ensure safety on the box cover, usually filtering for 4hr∽6hr, until the tofu guy's water is filtered completely by more than 8%.

Usually, the rural elderly like to eat tofu by themselves. It's really fun!