2. Grind beans and water into soybean milk with a stone mill or a refiner according to the ratio of1:3 (or1:5), then filter with tofu bags or gauze, and clamp out all the pulp with a splint to remove the residue.
3. Put the ground and filtered raw soybean milk into a large pot, boil it with fire, stir it while burning, remove the floating foam on it, and put the cooked soybean milk into the tank.
4. Pour the diluted brine into the tank a little bit, and slowly stir the soybean milk until it comes out of the brain (from experience, this is what people often say about brine and tofu).
5. Use a number of rectangular molds (50×30× 10cm) with holes on the sides to drain the water in the slurry. Made of wood or iron, the width can be determined according to the width of the dried tofu bun), put the dried tofu bun in the mold, stir the slightly cooled tofu brain (commonly known as water tofu) evenly with a stirring cage, take a certain amount and pour it evenly on the dried tofu bun in the mold, fold a layer of dried tofu bun and pour a layer of slurry.
6. suppress. Pressurize with a heavy object or tighten with a screw in a rectangular mold, and the water will overflow a little, so as to remove the water in the pulp.
7. After pressing, remove the heavy object or screw, take down the rectangular mold layer by layer, separate the dried tofu bag from the dried tofu layer by layer, and stack the dried tofu and put it aside. In this way, the dried tofu is ready.
In the whole process:
Main raw materials: soybeans.
Auxiliary raw material: water.
Auxiliary materials: burning matches and coal.
Main tools: stone mill or refiner, mold, splint, pressurizing device, filtered tofu bag or gauze, dried tofu bag, pot, jar, stirring cage, water scoop or ladle, etc.
Food additive: Brine.