1. Raw material processing. Take 5 kilograms of soybeans, shelled and sieved, washed and put into the water tank to soak, soak 4 to 5 hours in winter, 2.5 to 3 hours in summer. Soaking time must be mastered, not too long, or lose the pulp head, do not make tofu.

250 grams of raw red gypsum (20 to 30 grams of gypsum per kilogram of soybeans) into the fire roasting, which is a key process, the degree of gypsum roasting must be mastered (to gently break the gypsum with a hammer to see the heart of its just burned can be). Gypsum burned too raw, not good; too cooked not only do not make tofu, soybean milk and stinky chicken shit flavor.

What are the techniques for making tofu

2. Soybeans soaked, fished out, according to the proportion of 6 kg of water per kg of soybeans grinding, with a bag (tofu cloth sewn) will be ground out of the slurry loaded, pinch the mouth of the bag, and squeeze out the soybean milk with force. Soybean milk squeezed, may open the mouth of the bag, and then add 3 kilograms of water, mix well, continue to squeeze a pulp. General 10 kilograms of soybeans out of 15 kilograms of dregs, 60 kilograms of soybean milk or so. When squeezing pulp, do not let the tofu dregs mixed into the soybean milk.

3. Cooking pulp point pulp. Squeeze out of the raw pulp poured into the pot to boil, do not have to cover the lid, while cooking and skimming the surface of the foam. The fire should be big, but not too fierce, to prevent the soybean milk boiling over. Soybean milk cooked to the temperature of 90 ~ 110 ℃ can be. The temperature is not enough or too long, all affect the quality of soybean milk.