Prepare 6.5 kilograms of clean water, add a proper amount of soybeans into a food processor, add a proper amount of water, mash them, pour them out and filter them with a filter bag. Add water to the bean dregs and repeat. Processing all the soybean milk in turn.
The filtered soybean milk is put into a large pot, and the filtered bean dregs are stored in a refrigerator, so that steamed bread and pancakes can be steamed.
Weigh the bittern, add 2-3 times of water and stir until it melts.
Put the soybean milk on the fire to boil, skim off the floating foam on the surface, boil for 3 times, and turn off the heat.
Add 1 kg of cold water to the pot, and the temperature of soybean milk will drop to about 80 degrees. Pour the brine into the pot with a spoon several times and stir it quickly from bottom to top.
Open fire, heat and boil until bean curd appears, spread wet bean curd cloth in the bean curd mold, scoop bean curd into the upper mold, wrap bean curd with bean curd cloth, cover it, press a heavy object on it for about 30 minutes, and open the mold cover. Just demould.
matters need attention
Beans should be soaked completely
The more bean dregs are filtered out, the more delicate the tofu is.
The longer the pressing time, the lower the moisture content of tofu.