Tofu Yi is an ancient food processing technique, which is a food product made by peeling off the film on the surface of the tofu pulp and drying it after boiling the pulp. The tofu coating has a soft texture, delicate flavor and elasticity. It can not only be eaten directly as food, but can also be used to make a variety of soy products, such as tofu skin, dried tofu and so on. Although the production process of tofu coat is cumbersome, but the taste of the produced tofu coat is delicious and nutritious, which is very popular among people.

I, making tofu pulp

The first step in making tofu jacket is to make tofu pulp. First, soak the soybeans in water, soaking time is usually 6-8 hours. Soaking time is too long will lead to soybean deterioration, affecting the quality of tofu pulp. After soaking, put the soybeans into the soybean milk machine with water to beat into soybean milk, filter out the dregs of soybeans, pour the soybean milk into the pot to heat. During the heating process, you need to stir constantly so that the soy milk does not stick to the bottom. When the soybean milk boils, add the coagulant, continue to stir, and when the tofu pulp coagulates, turn off the heat.

Second, making tofu jacket

1. Strip the film from the surface of the tofu pulp

Pour the tofu pulp into a large pot, and when the pulp cools down a little bit, use a spoon to strip the film off the surface of the tofu pulp. Be gentle so that you don't strip the bean curd from the bottom of the batter.

2. Drying the Tofu Coat

Spread the peeled off tofu film evenly on a bamboo mat and let it dry. The drying time is usually 2-3 hours, depending on how hot the weather is. After drying, the tofu coating is light yellow in color, soft in texture and delicate in taste.

3. Make tofu skin

Slice the dried tofu clothes into long strips of the right size and blanch them in boiling water. Blanching time should not be too long, usually 1-2 minutes. When the tofu skin floats, fish it out and soak it in cold water to make it soft. Tofu skin can be used to wrap dumplings, spring rolls, etc., but also can be used to make dried tofu and other soy products.