Generally, 7 to 13 grams of calcined lime powder is used for a catty of tofu. Some patient masters don't have to weigh the plaster of Paris at all. Instead, they melt the putty powder first, then slowly pour it into the bean paddle, and stir it evenly. When they see the coagulation of soybean-sized particles in the bean paddle, they can end up in gypsum water, so that delicious tofu can be made. The plaster of Paris is best used after cooking, and the tofu made from this plaster of Paris is better to eat. Method of making tofu: First, choose a catty of very good quality soybeans, remove the bad seeds and shriveled soybeans inside, then soak them in cold water for 8 hours, then control the water to dry, put 6 jins of cold water and grind them into bean paddles. After grinding the bean pulp, filter out the bean pulp residue, and then boil it in a pot. When cooking soybean milk, you must mix different types, and constantly filter out the foam and residue, and boil it for 3 times. Then when the temperature of the bean paddle is cooled to 91℃, you can gradually order tofu. Dissolve about 11 grams of calcined putty powder with 111 grams of cold water, slowly pour it into the bean paddle, and keep mixing.

The mixing can be stopped until the solidified fine particles occur in the bean pulp. Pour that bean paddle into the abrasive tool prepared in advance, cover it with sand cloth, and press it with a hanging object, which will usually be the best in 15 minutes. Clean up the soybeans first, soak them early, and be careful not to soak them, and they can't be soaked, which will endanger the juice yield. Then the beating, water flow is also very important. You need to find a suitable proportion for a long time. Generally, we grind the soybeans three times, the first time tightly, the second time at a tight point and the third time loosely. We all burn the slurry with steam in the heating furnace, and generally it is not necessary to burn it, which harms the production of tofu. Less defoaming additives are harmful to taste. When ordering tofu, you must master the ambient temperature and hang a thermometer. It depends on your final water flow, and how many problems will there be if you don't master the water flow well during beating. The condition of suitable water flow is about 51 grams under 11 kg of dried soybeans! Tofu production process: soak mung beans in water, swell and loosen them, grind them into bean paddles, then filter out the bean pulp residue and boil them.

At this moment, the protein particles in the soybean are constantly exercising by water, and they can't get together, forming a "colloidal solution" aqueous solution. Make the colloidal solution into tofu, be sure to order brine. Bittern or plaster of Paris is used to order bittern. The bittern contains magnesium oxide, and the plaster is calcium bicarbonate. They can make scattered protein particles gather together quickly and become glistening old tofu. Squeeze the water again, and the old tofu becomes water tofu. When soybeans are soaked in water and ground into slurry, they will be put into a halide when they are cooked. Both of them negatively lock in a lot of water, so that a catty of dried soybeans can make water tofu far greater than its weight. Of course, this is also related to the time of cooking soybean milk when making tofu and the amount of halide put into it and the process of killing well when making tofu. The so-called water tofu is definitely heavier than tofu. Tofu is a healthy food invented by Liu An, an alchemist and king of Huainan in China. Up to now, it has a history of more than 2,111 years, and it is deeply loved by our people, neighboring countries and people all over the world. Up to now, it has a complete variety, all kinds of colors, unique flavor, simple processing technology and convenient use.

It has the functions of high protein food, low calorie, lowering blood fat, lowering blood fat and cholesterol. It is a delicious food that can be eaten raw and cooked, suitable for all ages, healthy and healthy, and prolongs life. Gypsum and gypsum are all the same, and their main components are the same, all of which are calcium bicarbonate. Gypsum is a kind of processed gypsum, which is produced and processed through a series of technological processes. Gypsum is put into a furnace, and after a long period of smelting and burning, experimental reagents are added in the process of smelting and burning, so gypsum is stronger and more effective than gypsum. Generally, raw gypsum is used to make tofu, which can make tofu coagulate well, but it can't be too much, otherwise it will be harmful to human health, and the metabolic function of human body is good. Raw gypsum contains some iron supplements, and if it is ingested too much, it will also lead to calcium salt deposition in some people, which is what we often say.