The techniques and methods for making tofu are as follows:

1. Soak soybeans: The raw material of tofu is soybeans. Shell the beans, wash them, and soak them in water for a period of time.

2. Grind soy milk: After soaking the beans, add a certain proportion of water and grind them into raw soy milk.

3. Filtration: Use a special cloth bag to pack the ground slurry, tighten the mouth of the bag and squeeze hard to squeeze the soy milk out of the bag, and separate the bean dregs and soy milk.

4. Cook soy milk: After squeezing the raw soy milk, put it into a pot and boil it. Skim off the foam floating on it while cooking. Keep the cooking temperature between 90-110℃.

5. Soybean milk: The cooked soy milk needs to be stewed to solidify. You can use salt brine or gypsum to stew. After solidification, it will be the tofu curd you usually eat.

6. Press plate forming: After the soy milk has condensed into tofu curd, scoop it into a wooden mold that has been covered with cloth, wrap the tofu flower with the wrapping cloth, cover it with a wooden board to press out the water, and the tofu will become Done.

Tips:

1. Don’t make the soy milk for too long at a time. Let it rest for a while to avoid burning out the machine.

2. If you don’t know how much white vinegar and water to add, just pour it slowly until you see flowers blooming.

3. The container used to press the tofu is also very important. If the two sizes are too inconsistent, the pressed tofu will not be pressed enough and will rot.

4. Don’t press the tofu made with white vinegar too heavily or for too long, otherwise the tofu will easily become stale. The tofu with a little more internal fat can be heavier and take longer.