Grinning tofu is an ancient traditional handicraft. The whole process of making tofu is commonly known as grinding tofu, and the trendy people call it "dougan". On the twenty-fifth day of the twelfth lunar month, there is a folk custom of grinding mills to make tofu ("On the twenty-fifth day of the twelfth lunar month, grinding mills to make tofu"). To grind tofu is to push the millstone around and around.

A long time ago, the method of making tofu was all done manually, grinding the soy milk, filtering the tofu residue, pressing the water, etc., which was very laborious. Modern technology has enabled tofu to be produced in an assembly line. Various electrified refiners, pulp shakers, and dryers make tofu production one-stop from soaking soybeans to finished products.

Southern tofu is made with gypsum, and the solidified tofu has a delicate texture with a moisture content of about 90%. Northern tofu is mostly made with brine or physalis, and the solidified tofu has a higher water content. Less, the texture is older than southern tofu, and the moisture content is about 85. However, because it contains less water, the tofu has a stronger flavor, a tougher texture, and is easier to cook.

Extended information

Tofu is a great invention of the Chinese, with a history of more than 2,100 years. Tofu invented by Liu An, King of Huainan in the Western Han Dynasty, was born in Shouxian County, Lu'an City, Anhui Province. Tofu is the main raw material of Chinese vegetarian dishes. It has always been widely welcomed by people and has always been praised as "plant meat".

The creation of tofu has completely changed the fate of soybeans. Its soft and flexible personality leaves a lot of room for creativity for Chinese people who are good at cooking. Tofu has a full range of varieties, a wide variety of styles, unique flavor, easy to make, and good quality. It is cheap, can be eaten raw or cooked, and is suitable for all ages. Tofu makes it easier for the body to absorb and utilize soy protein.

Baidu Encyclopedia—Tofu