Now people have delicacies, fish and meat on this table, but sometimes they always miss the big tofu they ate in hard times when they were young. Especially in the early winter morning, "Big Tofu ..." is sold everywhere at the village entrance. When they heard the sound, they quickly scooped up two bowls of beans from the sack and exchanged six pieces of tofu with the aunt who sold tofu. The steaming tofu is tender and slippery. I ran home with my bag, and my mother would dip the bean paste made at home in it. That's a delicious taste.

With the improvement of living standards, it is very simple to make tofu at home.

Soybean 1000g, soaked 6 to 8 hours in advance. It can be longer in winter. Wash the soaked beans twice, put them into the soymilk machine according to the ratio of 1:5, and filter out the bean curd residue with gauze. It tastes better this way.

Find a bigger container, pour 6- 10g brine into a bowl, add 100ml water and stir to melt it. After the filtered soybean milk is boiled in the pot. When the temperature is about 80-90 degrees, pour it into the prepared halogen bowl. Slowly add some brine, observe the coagulation of bean curd with soybean milk, and it will be almost clear.

Prepare a grinder for pressing tofu, spread gauze on it, scoop tofu into the gauze, and then press it with a heavy object for about 1 to 2 hours. Tofu is shaped.

Tip: The quality of brine will be different, which requires constant practice. The tradition of ordering brine is to slowly add it to soybean milk to see the changes of soybean milk. It is ok to eat tofu flowers. It's obvious that the machine is old. Cover the lid and shape it.