(1) Soak the beans. Wash the soybeans and soak them in water. The soaking time is generally16 ~ 20 hours in winter, 8 ~12 hours in spring and autumn, and 5 ~ 6 hours in summer. When the temperature is below 0℃, some hot water should be added to the soaking water; When the temperature is around 35℃, water should be changed frequently, and the sour taste should be washed away with clear water when draining. To identify whether soaking beans is appropriate, soybean can be twisted into two petals, and the inner side of watercress is basically flat and it is appropriate to leave a line of depression. After soaking, remove the bean skin by hand and rinse it with water (this can make the bean curd residue delicious).

(2) Put the grinded and soaked soybeans into a soymilk machine and crush them. As long as the machine stops rumbling, you can unplug the power and pour the soybean milk into another small pot. If there is a large population, or if you want to make more, put the soaked beans into the soymilk machine and crush them many times. According to my experience, put the beans soaked in two or two dried beans at a time and add 2 kg of water. If you want to do more, and so on, do it several times.

(3) Filtration is the premise of improving the quality of finished products. Protein was separated from soybean skin and insoluble crude fiber by filtration. Filter cloth holes should be appropriate. The residue should be washed once during filtration, and the soybean milk should be drained completely. In the whole pulping process, the water consumption is10 ~1times of the dry beans, and the soybean milk is 7 ~ 8 times.

(4) Boiled and filtered soybean milk should be boiled in the pot as soon as possible to prevent rancidity. An open cauldron is usually used for cooking pulp. Boil the soybean milk for 2 ~ 5 minutes. Raw aquatic pulp shall not be added in the process of pulping, so as not to destroy the gel state. The soup should be raised to stop boiling, or the firepower should be reduced appropriately to prevent the pot from overflowing and pasting.

(5) Spot sizing is the key to determine the yield and quality of bean products. The first is the temperature of the slurry. It is best to keep it at 85 degrees. The second is coagulant. Such as "β-gluconolactone". Make tofu brain according to the amount of soybean milk 1000 g 2 g internal fat (if this ratio is used, it can also be made into tofu, but it is too tender); Make tofu according to the amount of soybean milk1000g (moderate hardness). If gypsum is used as coagulant to make tofu, 3.5 ~ 4.0 grams of gypsum is used per 100 gram of dried beans. Gypsum used for sizing should be ground into powder and made into suspension with sizing water. When ordering the slurry, whether using "β-gluconic acid internal fat" or gypsum as coagulant, the slurry flushing method is adopted, that is, part of cooked soybean milk and "internal fat" (or gypsum water, which is not needed for the feet sinking at the bottom) are mixed together and rushed into the cooked slurry (with a certain height, at least 30cm, and a certain impact force) to solidify the protein. Cover and keep warm after ordering, and let it stand for 20-25 minutes, until the precipitate forms bean curd and the precipitated bean curd water is not turbid, it will become the finished bean curd. According to my experience, every100g of soybean can make two large bowls (2 Jin) of bean curd.

You can continue to make tofu.

When the temperature of tofu brain is about 70℃, it can be wrapped and pressed with tofu. Pour the bean curd into a box covered with cloth (the bottom must leak). The wrapping cloth should be made of strong cloth with large pores. You can choose a mask cloth at home, wash it with warm water before wrapping it, then pour in tofu brain, wrap it tightly, press it according to the specifications of the product, or leave it for a while to make delicious tofu. According to my experience, every100g of soybean can make 200g of tofu. There is also a small bowl of bean curd residue.