The village where my grandma’s family is located is the famous Tofu Village. On Sunday, I went to my grandma’s house and made tofu myself.

First, pick the soybeans. Grandma and I picked out all the speckled and rotten soybeans that had been soaked in the big pot yesterday to make sure that the soybeans were round and plump, so that the quality of the tofu could be guaranteed. After that, grandma washed the soybeans and added the appropriate amount of water according to the proportion.

Then, press the soy milk. Grandma pressed the switch of the tofu machine, and amid the "boom" sound, I scooped up a small pot of soybeans and poured it into the entrance above the tofu machine. As the soybeans slowly fall, thick white soy milk flows out of the tube on the left side of the tofu machine and flows into the large basin below; bean dregs flows out of the trough on the right side and falls into another large basin below. Time and again, I bent down to scoop out beans and straightened up to add beans. There were fewer and fewer soybeans and more and more soy milk in the big pot, but I became more and more tired. Grandma said distressedly: "Girl, take a rest." But I stubbornly insisted on finishing it. Finally, after adding the last pot of beans, I felt like I was falling apart and collapsed on the ground. Grandma did not turn off the machine, but scooped up the bean dregs. Seeing my confusion, my grandma smiled and said, "You have to grind the bean dregs twice before they are clean."

Then, my grandma and I poured the soy milk into the big pot and started to cook the soy milk. The golden flames licked the bottom of the pot happily, the soy milk boiled, and white foam appeared in the pot. My grandma stopped cooking the pot and went into the house to get a bottle of glucose solution. She poured it into the pot and said to me: "In the past, we used to brine the tofu. The tofu made that way was not only bitter but also harmful to the body. Now people use it instead." Glucose." "What does glucose do?" I asked curiously. "It has a coagulation effect and can turn the cooked soy milk into tofu." Grandma said while stirring the soy milk with a stick.

Finally, my grandma and I scooped out the soy milk and poured it into a large basin to cool. By this time, the soy milk had almost turned into a white solid. Grandma scooped the white solid into two rectangular wooden frames covered with cloth, wrapped them in cloth, and pressed them with wooden boards and stones. Wait for at least two hours to allow the moisture inside to seep out, and the tofu is ready.

Through making tofu this time, I deeply realized that it is difficult to grow delicious cherries, and it is difficult to make delicious tofu.