The specific steps of making tofu:
Soak dried beans in water.
Pour the soaked beans and water into the soymilk machine, open the soymilk machine and grind the beans into soybean milk.
Pour the soybean milk into the pot through the filter bag, squeeze the bean dregs, and collect the remaining soybean milk. Raw soybean milk is ready.
Weigh 3.75g of food-grade tofu gypsum powder before cooking soybean milk, and the ratio of food-grade tofu gypsum powder to dried bean curd is 1.5: 100. Put the food-grade tofu gypsum powder into a bowl for later use.
Quickly mix food-grade tofu gypsum powder with water, quickly stir into gypsum slurry, stir boiled soybean milk, and pour the gypsum slurry into soybean milk at the same time. At this time, the temperature of soybean milk is about 96℃, cover the pot and wait for 10 minute.
Spread a piece of filter cloth on the filter screen, take out the bean curd and put it on the prepared filter screen covered with the filter cloth, pour all the remaining water on the filter cloth, squeeze the filter cloth to filter out the water, wrap the filter cloth, put a pot of water on it and press it for 2 hours.
Open the filter cloth and delicious tofu will be ready.