Preparation method:

1. Raw material processing. Take 5 kilograms of soybeans, peel them and sieve them, wash them and soak them in a water tank for 4 to 5 hours in winter and 2.5 to 3 hours in summer. The soaking time must be mastered and cannot be too long, otherwise the pulp will be lost and tofu will not be made.

Put 250 grams of raw red gypsum (20-30 grams of gypsum per kilogram of soybeans) into the fire for roasting. This is a key process. The degree of roasting of the gypsum must be mastered (use a hammer to gently Crush the plaster until you see it has just burned through the core). If the gypsum is too raw, it is difficult to use; if it is too cooked, not only will it not make tofu, but the soy milk will smell like chicken feces.

2. Grind the beans and filter the pulp. After the soybeans are soaked, take them out and grind them into pulp at a ratio of 6 kilograms of water per kilogram of soybeans. Use a bag (made of sewn tofu cloth) to pack the ground slurry. Pinch the mouth of the bag tightly and squeeze out the soy milk. After squeezing the soy milk, you can open the bag, add 3 kilograms of water, mix well, and continue to squeeze the milk again. Generally, 10 kilograms of soybeans yield about 15 kilograms of residue and about 60 kilograms of soy milk. When squeezing, do not let tofu residue mix into the soy milk.

3. Boil the paste and make some paste. Pour the squeezed raw pulp into the pot and bring to a boil. Do not cover the pot and skim off the foam on the surface while cooking. The fire should be strong, but not too fierce to prevent the soy milk from overflowing after boiling. The soy milk can be cooked until the temperature reaches 90~110℃. Insufficient temperature or too long time will affect the quality of soy milk.

Crush the burned gypsum into powder, mix it into gypsum slurry with a bowl of water (about 0.5 kg), pour it into the soy milk just scooped out from the pot, stir it gently with a spoon, and count. After a few minutes, the soy milk condenses into tofu curd.