The northeast is called dried bean curd, and in some places it is called thousand aliases: hundred pages, thousand sheets, skins and bean slices. The dried tofu made in the northeast is very thin, but it is very strong. Tofu skin is pressed out, similar to tofu, but thinner (obviously thicker than oil skin), slightly dry, sometimes with salt, and tastes different from tofu. That's tofu mold skin squeezed in the cotton layer after boiling brine with soybean milk. There are cloth patterns on both sides, and the nutrition is worse than that of oil skin.

Processing technology of bean curd skin

First, the production process of tofu skin

1. Select the soybeans of that year and clean them. Crushing with a pulverizer until the bean skin falls off or forms 2-4 petals.

2. Wash the broken beans twice, peel them and soak them in water at 25℃ for 4 hours.

3. Put the beans into a refiner or a stone mill, add water while grinding, and add 4 kilograms of water to 0.5 kilograms of soybeans, and grind them twice. Don't grind it too fine, but twist it into small particles with your fingers.

4. Use a separator to separate the bean dregs from the pulp. The filter basket in the separator is 80-90 mesh. In rural areas, tofu filter cloth for grinding water tofu can be used, filtered and boiled, and the temperature is controlled at about 93t.

5. Divide the pan with a length of 2m, a width of 1.5m and a height of 15cm into six squares with small wooden strips. Install a heating conduit to keep the temperature at the bottom of the pot at 70~90~C, pour the cooked soybean milk into the pot, and after 3-5 minutes, scab can be formed in the grid, and when small wrinkles appear on the skin, the skin can be uncovered. Peel the skin off each small square in turn. One pot of soybean milk can be uncovered for more than 10 times, and 4 -5 kg of bean curd skin can be produced.

Just like the process before tofu, the following steps are beating the brain, splashing the skin, squeezing and taking off the cloth, which is the finished product. Beating brain is very important, and the level of beating brain determines the quality and taste of soybean skin.