A kilo of soybean can make about 10 kilo of soybean milk, and the tofu depends on the hardness (water content) of the tofu you make. Generally, tender tofu can produce 3.2 kg, and old tofu can produce 2.7 kg. Of course, it is also related to the quality of beans, and the pulp yield of northeast soybeans is slightly higher.

Attention should be paid when grinding, and it is advisable to soak soybeans until they are firm, elastic, not hard and not undressed. When the watercress is rubbed off, it is slightly convex, and the skin flap is brittle without chafing. Soaked for too long, soybeans are easy to ferment, produce more foam when grinding, do not fall in love with pulp, and protein is lost; Too short, less soy milk.

Boiling: due to the high concentration of soybean milk, a small amount of cooking oil and salt can be put in the pot in advance to prevent paste and foaming. After the pot is boiled, cook for 2-3 minutes, and lift the slurry with a spoon to prevent the wok from overflowing. At this point, it is forbidden to put cold water again.

The main thing to pay attention to when ordering brine tofu is temperature. When the temperature of soybean milk drops to about 30℃, add appropriate amount of brine.

The solidification temperature of soybean milk should be controlled at 90℃. When the temperature rises above 98℃, soybean milk boils, and tofu produces a lot of bubbles during solidification, which reduces the water retention capacity and increases the water content, which seriously affects the yield, and the tofu is thick and hard. If the temperature drops below 70℃, it can also solidify, but it solidifies loosely and thinly, and the hardness of the finished product is poor. In order to stabilize the solidification temperature at 90℃, when the temperature rises to 90℃, you can open a crack in the lid and continue heating to stabilize the temperature in the pot at 90℃ to prevent the soybean milk in the container from boiling due to the continuous temperature rise.