First, wash the tofu bag. There are two ways to distinguish tofu: one is to make dried tofu, and the other is to make tofu. The practice of dried bean curd is to use a long untwisted white cloth, the side length is about half a meter wide and the length is about tens of meters. The practice of big tofu is also to use coarse gauze, which is about two meters long. Wash and dry the tofu bag for later use.

Soak soybeans in water for about one night. When they swell and soften, they are ground into soybean milk in a stone mill, and then boiled in a large pot until boiling stops. At this time, protein particles in soybean are surrounded by water and constantly move, forming a "colloid" solution. And then over-packaging to separate the bean curd residue from the soybean milk. Hang a cross in the shed, and hang a square bean curd bag at the four corners of the cross to form a big net bag with a big vat under it.

Pour the cooked soybean milk into the bean curd bag one by one, and the other person shakes the bean curd bag one by one to let the pure soybean milk leak out of the bean curd bag and flow into the vat below. To a certain extent, it is necessary to clamp the remaining tofu residue in the tofu bag with a splint and squeeze out the remaining soybean milk. The bean curd residue was completely separated from the soybean milk until the soybean milk was completely wrapped.

Order salt water. Bittern or gypsum is used to ignite bittern. Brine mainly contains magnesium chloride, and gypsum is calcium sulfate, which can make dispersed protein particles quickly gather together and become shiny bean curd. Put the soybean milk in a vat to cool slightly, and then start pickling. Tofu makers put brine in a small bowl, pour a little into it, stir it in soybean milk with a spoon, and always pay attention to the changes of soybean milk. Add a little more salt water and stir until satisfied. This is the most critical process for making tofu.

Put the lid on and wait a moment. I saw soybean milk turned into a glistening bean curd brain with bean curd inside. When accompanied by clear water, that is, when soybean milk is separated into tofu flower and clear water, tofu can be pressed.

Put the wooden frame with big tofu in it, put it in the wooden frame with the big tofu bag, that is, an extremely wide square tofu bag, and start to scoop the tofu flowers into the wooden frame one by one, and the water will spray out from the bottom, and the tofu flowers will settle in the wooden frame. The tofu flower in the wooden frame is full. Turn over the four corners of the tofu bag, wrap the tofu flower, press it with a board and press it with a stone. When the tofu is not old or tender, uncover the board and the tofu bag, and the tofu will be ready.