(1) soaking: weighing 50

G Put the soybean without moth and mildew into 500.

In a milliliter beaker,

Add 300

Soak in mL water for 24 hours (if the temperature is high, you can change the water once in the middle) to make the soybeans fully expand, and then pour out the soaked water.

(b) Crushing: the soaked soybeans are put into a domestic pulverizer and added with 200.

Ml of water, and crushed.

(c) Pulping: pour the ground soybean milk and bean dregs into a filter with double gauze for suction filtration, and take another 100.

ML water, wash the filter cake several times, and fully extract the soybean milk from the bean dregs. The filtrate is concentrated soybean milk.

(d) Solidification denaturation: self-made concentrated soybean milk (or concentrated soybean milk directly packaged in the market) is poured into clean 500.

Heat it to 80 with an alcohol lamp.

At about 0℃, then add saturated gypsum water to the hot soybean milk with stirring until white floc is produced. Stop heating and let it stand for a while, and you will see a solidified lump precipitate in the soybean milk.

(e) Forming: let the soybean milk with massive sediment stand for 20 minutes, then filter, then concentrate the sediment on the filter cloth into a ball, fold it into a rectangle, put it on a clean table, and press it on the filter cloth wrapped with tofu blocks with a small beaker filled with cold water, and make a small piece of tofu after about 30 minutes. If you use thick soybean milk on the market as raw material, the tofu will be tender and whiter.

(f) Preservation: In order to keep the prepared tofu fresh and not deteriorating, soak the newly prepared tofu in 2% ~ 5% salt water and put it in the shade, which can keep the tofu fresh and not deteriorating for several days.