Pay attention to the ratio of gypsum to soybeans and water, as well as put the temperature of gypsum, and finally press the tofu to press, you can make strong tofu, the following practice:

Preparation of materials: 200g of soybeans, 1600ml of water, tofu king gypsum brine packet of 4 grams of 200ml of water

Production steps:

1, 200g of soybeans, soaked Beans for more than twelve hours, although the wall-breaker can directly beat dry beans, but soaked beans with a high rate of pulp.

2, soybeans add 1600ml water, into the wall-breaking machine press the fruit and vegetable button into soybean milk juice.

3, filter and squeeze out the soybean residue. Whether the final finished tofu is delicate depends on the filtration. The first time I sifted through a strainer.?

4, cooking soybean milk. It is very easy to paste the bottom to keep stirring.

5, ready gypsum brine, with 200ml of cold water to melt away.

6, prepare a larger container, filled with dissolved gypsum brine, boiled soybean milk cooled to 92-85 degrees or so, with the pulp method into the gypsum brine basin.

7, after 15-20 minutes of rest, the soybean milk solidified into tofu brain, this time you can eat tofu flower.

8, ? Gauze filled with water straining tofu mold, pour tofu brain, press firmly, strain the water. No tofu mold with a wash basin is fine, as long as the container can filter water.

9, the top with a heavy weight pressed, and so on ten minutes after the water filtered dry molding, tofu is ready. Like to eat tender tofu on less pressure for a while, like to eat old tofu on more pressure for a while.

10, this is the pressure of a night of tofu.

11, finished picture.