Dried tofu is made by drying. The tofu has to be pressed hard, with something very hard, like a brick, to get the water out of it, and then deep fried until it changes color. In a nutshell it's that high. For details, I'll find a tutorial for you to try. Dried tofu is 40-50% of the water content of tofu. It is prepared as follows. Preparation. 3 kg of top quality soybeans, 600 g of refined salt, 250 g of soy sauce, 15 g of cinnamon, 25 g of diced ginger, 15 g of chives, 10 g of monosodium glutamate. Pulping. First wash the soybeans, soak them in water for one day and one night, then grind them into pulp and filter the dregs and set aside.

Boiling pulp. Ground raw soybean pulp, add 20%-25% of water to reduce the concentration of soybean pulp, slow down the speed of suspicion, slow down the formation of protein coagulation network, reduce the water and soluble matter content in the package, so as to facilitate the smooth discharge of water when squeezing. Shaping. When the pulp temperature drops to 8_0_-90 ° C, can be used to salt water point pulp. Pointing pulp should be careful to be even, to mix well, but to prevent confusion. Stop when sesame-sized particles appear in the pulp, cover for about 30-40 minutes, and wrap when the pulp temperature drops to about 70~C. Move the brain. Before wrapping the tofu should be broken, which is conducive to breaking the net to release the water in the package, but also to make the tofu evenly spread on the wrapping cloth, so that the quality of the product is close to the product, you can avoid uneven thickness and more seams.

Packing. First lay the cloth on the lattice board (the lattice on the lattice board according to the size requirements of the bean curd), and then add the bean curd on the cloth, so that a layer of bean curd a layer of cloth, the bean curd should be laid evenly, can be slightly higher than a few millimeters, the number of the thickness of the bean curd according to the thickness of the bamboo to determine, but the thickness of each batch should be consistent. Then wrap the bag tightly, press molding, remove after 1 hour, use a knife to cut the roti according to the grid mark, soak in water for about 30 minutes and remove.

Grind the raw soybean milk on the pot to cook, and then add 20% -25% of the water to reduce the concentration of soybean milk and slow down the speed of solidification, so that the formation of protein coagulant network slows down, reduce the water and soluble matter package, in order to facilitate the press when the water is discharged unimpeded.