The moisture content of dried tofu is 40%-50% of that of tofu. The production method is as follows:

(1) Prepare materials. 3 kilograms of fine soybeans, 600 grams of refined salt, 250 grams of soy sauce, 15 grams of cinnamon, 25 grams of diced ginger, 15 grams of chives, and 10 grams of MSG.

(2) Refining. First, wash the soybeans, soak them in water for a day and night, then grind them into pulp, and filter the residue for later use.

(3) Cook pulp. After the ground raw soy milk is cooked in a pot, add 20%-25% water to reduce the concentration of soy milk and slow down the solidification speed, so as to slow down the formation of protein coagulation network.

Reduce the wrapping of water and soluble substances to facilitate smooth drainage of water during pressing.

(4) Solidification. When the slurry temperature drops to 8_0_-90℃, brine can be used to point the slurry.

When dotting the paste, pay attention to uniformity and stir frequently, but avoid random stirring.

Stop when sesame-sized particles appear in the pulp, cover it for about 30-40 minutes, and wrap it when the temperature of the pulp drops to about 70~C.

(5) Brainstorming. The tofu should be chopped into pieces before wrapping. This will not only help break the network to release the bag water, but also spread the tofu evenly on the wrapping cloth. The quality of the produced product will be tight, which can avoid uneven thickness and more gaps.

(6) Package. First spread the wrapping cloth on the grid (the grid on the board is determined according to the size of the required dried tofu), then add tofu curd on the wrapping cloth, so that there is one layer of tofu curd and one layer of cloth. Add, the tofu must be spread evenly, a few millimeters higher than the grid, the quantity should be determined according to the thickness of the dried tofu,

but the thickness of each batch should be consistent. Then wrap the wrapping cloth tightly and press it into shape. After 1 hour, remove the wrapping cloth, cut the dried tofu according to the grid pattern with a knife, soak the bag in clean water for 30 minutes and then take it out.

(7) Soaking. First put 500 grams of refined salt into 3 kilograms of water and mix well, then put the cooled dried beans in a dry salt water tank, soak them for half a day, take them out and drain off the water. Pour 7 kilograms of water into the pot, add 100 grams of refined salt, diced ginger, cinnamon (packed in gauze bags), soy sauce, chives, and MSG to make brine.

(8) Boil dry. Return the prepared brine to a boil, add dried tofu, and cook for about 30 minutes. Take out a dried tofu and observe it. If the color is brownish-red and the taste is delicious, take it out.