Soybean is a very popular crop in China. There are many ways to eat soybeans. When soybeans are not mature, you can eat edamame. Mature soybeans can send bean sprouts to make soybean milk, tofu, tofu, soy sauce, soy sauce, etc. It can be said that small soybeans are really used up. We know that if you want to make tofu, you need coagulants. There are many kinds of coagulants, and different places will have their own local characteristics to make tofu. Gypsum mentioned here today is one of the coagulants of tofu. In southern China, people outline tofu with plaster. Gypsum tofu has a large water content and a tender taste. In the north, tofu is usually eaten with brine or hot and sour sauce. These two coagulants have less water content, older taste and stronger aroma.

In addition, there is internal fat tofu, a relatively new type of tofu, which uses gluconic acid-δ-lactone coagulant, and it produces more, finer and softer tofu. How much gypsum is needed to use tofu? Only a comparative amount can be given here, because teachers usually have their own methods of tofu. How much gypsum is used depends on many factors. The amount of gypsum needs to be based on the temperature and concentration of weather changes, water quality, soybean milk and other factors. The taste requirements of tofu will affect the use of gypsum.

In the past, people often said "four beans and two sauces per liter". Experienced master cooks tofu with his own know-how. The dosage of gypsum is not necessarily a fixed number. Generally, one kilogram of tofu uses 7 grams to 13 grams of calcined lime. Some experienced masters don't need to talk about the amount of gypsum, but first dissolve gypsum powder, and then slowly pour it into soybean milk. While stirring, the granular sludge in soybean milk can stop to wipe water when soybean milk appears, so that delicious tofu can be made.

Gypsum is best used after cooking, which can make tofu more delicious. Dissolve the prepared10g calcined gypsum powder in100g clean water, slowly pour it into soybean milk, and keep stirring. When concentrated particles appear in soybean milk, stirring can be stopped. Pour the soybean milk into the prepared mold, cover it with gauze, and support it with heavy objects. Generally, 15 minutes is the best.