The production of good tofu, the key lies in the selection of materials to be authentic, as well as production methods and tools.

First of all, the selection of materials. The production of tofu beans, generally choose soybeans, choose to grain full, uniform color of the new soybeans. And with the development of technology now, the market appeared colorful tofu, these tofu selection is mainly other beans: black beans, red beans, mung beans ...... different beans rich in different vitamins, suitable for different people. You can add other beans to your tofu, but there is not much difference in taste except for the color.

After preparing the beans, the first step is to soak them. Wash the beans and put them in a larger container, add water (cold water in summer, warm water in winter) not more than ten centimeters above the surface of the beans. Soaking time should be well mastered, too long if the beans will rot, too short if the beans soak not open too hard. So, only with the hand gently squeeze the beans, beans skin can be peeled off when the beans soak well performance.

The second step, grinding. In today's modernization, many tofu production is to use machines to beat soybean milk, however, the tofu made in this way will have a hint of raw iron flavor. So if you have the conditions, I recommend the use of stone grinding, so that the grinding of soybean milk is more delicate and uniform, made of bean curd soybean flavor. If you want to do some fine, you have to grind twice, the first time to go to the skin of the beans to grind, the second grinding will be more delicate grinding, and bean utilization is also higher. The dregs left over from this step can be used to make dried tofu or to make soybean dregs buns.

The third step, cook soybean milk. Put the ground soybean milk into a pot and boil it over high heat. If you have the conditions, you can use the rural iron pot, wood fire. It is important to note that when cooking soybean milk, you need to be next to constantly add firewood, and every few minutes to stir a little. Cooking soybean milk froth, to be scooped up with a spoon, or with a little oil to kill the foam.

The fourth step, filtering. The cooked soymilk should be filtered through a finer gauze to get rid of the residue, otherwise it will affect the taste.

Step 5, point tofu. Pour the filtered soybean milk into the pot and cook it slowly over low heat. Once the soy milk is hot, it's time to start the most important part - pointing the tofu. There are many materials that can be used for pointing tofu, gluconic acid, brine, acidic water ...... as long as it is with a little bit of acidic substances, can be used for pointing tofu. Add carefully, little by little, while preventing the center of the pot soymilk rolled over, to be properly low heat or from around the heat. Slowly, you can see the tofu flowers from all around to the center of the concentration, or the pot appeared in the shape of a grain of soybean flower when, stop pointing pulp. After ten minutes or so, the tofu is ready to point.

The sixth and final step, forming. Put the tofu into the mold, wrap and press it, and wait for it to be formed.

To make tofu, you not only need to use the original tools, but also need to grasp the time, so as to make good tofu.