The general method of making tofu nao is to first grind the clean soybeans into watercress, peel them and soak them in water for about 4 hours. When the watercress swells to white, take it out and pour it in Grind the fine soy milk into fine soy milk in a refiner or stone mill, filter the fine soy milk with a cloth, pour the slurry from the bean dregs into an iron pot, boil it over a high fire, pour it into a special bucket, and then pour the plaster of paris with clean water. Dissolve, put it into a clay pot, pour the soy milk in the bucket while it is hot, and wait for about 5 minutes to make tofu curd. \x0d\二 1. Raw materials: soybeans, water, gluconolactone, which are sold in domestic chemical raw material stores or flavor and fragrance stores. They are white crystals, similar to on$2 salt. Molecular formula: C6H10O6. \x0d\ If you have a soymilk machine, it’s really not difficult. The concentration of soy milk is: soybeans: water = 1:15 (cannot be thinner than this). After the soy milk is boiled, let it cool. After dissolving the lactone with a little water, pour in the soy milk and stir evenly. My ratio is 700ml soy milk, add 1 teaspoon lactone. The soy milk is heated over water or steamed. When the temperature of the soy milk reaches about 80°C, it will solidify after 15 minutes. \x0d\2. The remaining procedure is to make brine. \x0d\Ingredients: Boiled day lily, fungus, chicken essence, egg (one) \x0d\ Method: Add a piece of star anise to the pot, add cauliflower and fungus and stir-fry briefly, add appropriate amount of water, salt, and a piece of chicken essence. After boiling the pot, stir-fry, sprinkle with egg droplets, and turn off the heat. \x0d\ Put the tofu pudding in a large bowl, add marinade, and season with fermented bean curd juice and sesame sauce (peanut butter) sauce. \x0d\Seasoning: \x0d\1. 1 tablespoon egg white, half teaspoon starch; \x0d\2. A little green onion and ginger wine; \x0d\3. A little cooking wine; \x0d\4. 3 bowls of stock, 1 salt teaspoon, a little pepper, 4 tablespoons of water starch. \x0d\Method: 1. Wash the shrimps, remove the mud intestines, mix in a little egg white and starch; \x0d\ , shower and slice; \x0d\ 3. Wash and soak the scallops in water for half an hour, add a little cooking wine and steam until cooked, take out and tear into thin strips; \x0d\ 4. Bring the broth in the seasoning to a boil, add dried scallops, sea cucumbers, ginkgo and Bring shrimp to a boil, reduce heat to low, and add other seasonings. \x0d\　 5. Slowly slide in the tofu curd, cook briefly, then turn off the heat and serve. Sprinkle in washed and chopped coriander and serve. \x0d\Important tips: \x0d\　 1. As long as three ingredients including seafood and meat slices can be used as three delicacies, lean meat, fish fillets, and chicken fillets are all acceptable, and the content is not limited. \x0d\　 2. Tofu curd is tofu curd, but traditional tofu curd is suitable. It cannot be solidified with pectin powder to avoid dissolving when exposed to heat. \x0d\ 3 1. Bean selection: During soybean harvesting, drying, threshing, bagging, storage, transportation, etc., impurities such as grass roots, bark, mud, sand, stones, and metal shavings will be mixed in. Therefore, before use, the debris, broken beans, moldy beans, insect-eaten beans, miscellaneous beans, etc. must be completely removed from the soybeans, and then ground into bean powder. ,]N=r \x0d\　2. Water selection: A certain amount of water is required to produce tofu. The quality of the water is directly related to the quality of tofu. Soft water is generally suitable for making tofu. Deep well water, stream water, mineral water, sea water, etc. will all affect the yield and quality of tofu curd. The use of lake water, reservoir water, etc. that has been contaminated by industrial wastewater is strictly prohibited. In order to select suitable water, you can use test paper to test and choose water with a pH value of 5-6 that can produce acid-base reactions. vd|S \x0d\　3. Filter slurry: Mix the soybean flour and water into a paste in a ratio of 1:5 and pour it into the filter sheet; then gradually add 13 parts of water to the sheet several times. Add water while stirring. Strain until the bean dregs are removed. Add the thin slurry that drains into the pot and heat it to boil. XR% \x0d\ 4. Preparation: The coagulant for making tofu is preferably gypsum. However, it is difficult for gypsum powder to solidify when directly sprinkled into soy milk, and it must be made into a slurry before it can be used. The preparation method is to take three qian of plaster of paris powder (the amount per kilogram of soy flour), put it into a basin, and add the same amount of water to make a paste. Grind carefully with hands or tools, squeeze and dissolve, then add a small amount of water to dilute. Wait for a while, the coarser gypsum particles will settle down, and take the suspension for later use. Repeat this multiple times. \x0d\　5. Pulping: The raw soy milk is filtered and then cooked to expand the volume of the remaining bean dregs. Therefore, the cooked slurry should be poured into the filter sheet, and after filtering the slurry for the second time, soy milk with good taste can be obtained.

u#+Ah! \x0d\　6. Pointing the curd: To make tofu, pour the coagulant into the container, stir it thoroughly, and then immediately rush the cooked pulp in, which is called anti-pointing. Cover immediately after clicking. After swelling for about 10 minutes, the soybean protein can solidify well, and delicious and nutritious tofu curd is produced.