Tofu is one of the traditional Chinese foods with a long history and rich production techniques. Among them, stone-ground tofu is a kind of tofu made with stone mill as a tool. The production process is unique and complicated, but it can produce tofu with delicate texture and delicious taste. Next, let us learn about the production process of stone ground tofu.

Material preparation

The main materials required to make stone-ground tofu are soybeans, gypsum and water. First, we need to prepare clean soybeans and soak them in water for about 8 hours to fully absorb water. Then, put the soaked soybeans into a blender, add an appropriate amount of water, and stir into soy milk.

The making process of stone-ground tofu

The first step in making stone-ground tofu is to heat the soy milk to about 80 degrees Celsius, which can kill the bacteria in the soybeans and activate the ingredients in the soy milk. of enzymes. Next, pour the heated soy milk into the stone mill and start grinding. The stone mill needs to be constantly rotated to ensure that the soy milk can be ground evenly. The grinding time is generally 1-2 hours until the soy milk becomes fine and grain-free.

The ground soy milk needs to be precipitated. This step is to separate the solid and liquid parts in the soy milk. Pour the soy milk into a large container and let it sit for about 30 minutes until the solids in the soy milk settle to the bottom of the container. Then, pour off the upper layer of soy milk liquid, leaving only the precipitated part.

Next, pour the precipitated soy milk into the tofu mold and use a spatula to smooth the surface. Then, place the mold into a steamer and steam over medium heat for about 30 minutes. Steamed tofu will become firmer and taste better.

The taste and characteristics of stone-ground tofu

Compared with traditional mechanical tofu, stone-ground tofu has a more delicate texture and a richer bean flavor. This is because during the grinding process of the stone mill, the soy milk will rub against the stone mill to generate heat, which denatures the protein in the soy milk and forms a more delicate tofu.

In addition, no chemical additives are added during the production process of stone-ground tofu, making it healthier and more nutritious. Tofu is rich in high-quality protein, vitamins and minerals and is very beneficial to human health. Moreover, stone-ground tofu has a delicious taste and is suitable for various cooking methods. It can be made into tofu soup, tofu stir-fried meat and other delicacies.