? The ratio of gypsum point tofu is 1:1.5. The ratio of soybeans, water and gypsum is 1 tael of soybeans (50g) 1 catty of water (500ml) 1.5g of gypsum.

Gypsum pointing tofu ratio may vary depending on temperature, water quality, soymilk consistency, and product classification. Generally the temperature of pointing will be 75 to 90 ninety degrees Celsius. The molding liquid used in gypsum tofu is gypsum liquid, which gives gypsum tofu a softer, more tender, and more delicate texture than northern tofu.

To make gypsum tofu, soybeans need to be soaked in water in advance, soaking until the soybeans become swollen after absorbing water, showing a tender yellow color can be, usually need to soak for about 5 hours. Gypsum tofu has a delicate, soft texture and is suitable for use in soups, such as Ruyi White Jade Soup with mushrooms and green beans.

Plaster tofu point paste need to pay attention to:

1, temperature: point paste temperature is best just after boiling, point old affect yield and taste.

2, concentration: the key to more tofu is to control the concentration of soybean milk. Soybean milk is too thick tofu is less, too much moisture in the soybean milk to do after leaving a while will also affect the appearance.