Brine formula: 1KG magnesium chloride mixed with 7-8KG purified water (general brines can be stored in plastic bottles to ensure the quality of brines).

Bitternization skills: first fast, then slow, then more and then less-stir the soybean milk with a spoon, and the strength of the spoon should be uniform and stable. At the beginning, speed up the stirring and add more bittern (while stirring). When bean curd blocks appear in soybean milk, slow down the stirring speed and gently stir, and add the corresponding brine slowly, but less. Tofu is gradually solidified, and yellow water can come out. Just squat for about eight minutes.

Others: 1. If there is turbid yellow slurry water between the beancurd after squatting, it means that the brine is not enough, then add some brine to it and stir it a few times.

2。 The optimum temperature is about 87 degrees.