Simple method of making tofu 1. Raw material treatment. Take 5 kg of soybeans, shell and screen them, wash them and soak them in a water tank for 4-5 hours in winter and 2.5-3 hours in summer. The soaking time must be well controlled and not too long, otherwise the pulp head will be lost and tofu will not be made. Put 250 grams of raw red gypsum (20-30 grams of gypsum for each kilogram of soybeans) into the fire for roasting. This is a key process, and the roasting degree of gypsum must be mastered (just break the gypsum with a hammer and see that it has just burned its heart). Gypsum is too raw to use; Too ripe not only can't make tofu, but soybean milk also smells like rotten chicken shit. 2. Grinding beans and filtering pulp. After soaking the soybeans, take them out, and grind them according to the proportion of 6 kilograms of water per kilogram of soybeans. Pack the ground slurry in a bag (made of tofu cloth), pinch the mouth of the bag, and squeeze out the soybean milk by force. After the soybean milk is squeezed, it is possible to open the bag, add 3 kilograms of water, mix well and continue to squeeze the pulp. General 10 kg of soybean dregs 15 kg, about 60 kg of soybean milk. Don't let bean curd residue mix into soybean milk when squeezing pulp. 3. Boil the pulp and order it. Pour the squeezed raw pulp into a pot to boil, without covering the lid, and skim off the foam on the surface while cooking. The fire should be strong, but not too strong to prevent the soybean milk from overflowing after boiling. Boil the soybean milk until the temperature reaches 90 ~110℃. Insufficient temperature or too long time will affect the quality of soybean milk. Grind the burnt gypsum into powder, mix it into gypsum slurry with a bowl of clear water (about 0.5 kg), pour it into the soybean milk that has just been scooped out of the pot, and stir it gently with a spoon. After a few minutes, the soybean milk condenses into tofu flower. (Don't use gypsum, just use glucose lactone, which should be sold in big supermarkets) 4. Make water tofu. Within about 15 minutes, the bean curd flower is gently scooped into a wooden tray (or other container) covered with cloth. When it is full, the bean curd flower is wrapped with cloth, covered with a board, and pressed for10 ~ 20 minutes, thus obtaining the water bean curd reference material:

/question/6290037.html 1. Soak soybeans, beans are grown at home. Remember to pick out impurities and bad beans before soaking, and then wash them. It will take about one night. This time, we soaked about 1.2 kg of dried soybeans. After soaking, we can wash them for later use. 2. Beat soybean milk, before going to the countryside. About one portion of beans and five portions of water, the filter screen brought by the soymilk machine is not needed. Remove it. The finer it is, the better. But pay attention to reading the instructions of the soymilk machine. Don't burn the machine for too long, and there is a lot of foam when it is beaten. The soymilk machine is small, so it needs to be beaten many times. 3. Filter the bean dregs. Put the soymilk in a common container at home, or use a pot. Spread two layers of clean gauze on it and pour the beaten pulp into the gauze. This work is a bit laborious. We throw away the leftover bean dregs, but we can actually eat them. We can find a way by ourselves, such as frying them into small bean cakes and making various pasta in flour. 4. After squeezing, we will cook the soybean milk. Remember to cook it with a small fire, and someone must watch it. Because there will be a lot of bubbles when the soybean milk boils, it is easy to overflow. At this time, we can cook it for more than five minutes with a small fire. Otherwise, it will smell of beans. 5. The above is to make soybean milk, so you should drink it while it is hot. Now it is time to order brine, which is bought from tofu makers at a price of about 400ml. We have failed to order brine, and the key is: 1. The temperature must be kept at about 80 degrees. 2. The amount of tofu made at home is too small, so it is easy to order brine. Add the brine evenly, otherwise the tofu will be tender and tender. Add the brine to the soybean milk drop by drop, and gently stir it in one direction with a spoon. The amount of brine will be judged by vision. When the soybean milk begins to appear flocculent precipitate, it will be fine. Adding the brine is to control the aging and tenderness of the tofu. 3. Keep the temperature for half an hour after the point is made, so that the precipitation reaction can be full. At this time, it is the tofu flower of the family, and it is necessary to eat it in a bowl. ...