The traditional method of making tofu is to use cold water to soak beans, gypsum or salt brine to point pulp. This method produces poor quality tofu, low rate of tofu.

Methods of production 1. Soak soybeans in warm water at about 35 ℃, when the two soybean flaps absorb water to swell and crack, fishing in addition to soybean skin and debris, and then water over the mill. Warm water soaked beans, according to the amount of beans 0.2 ~ 0.3% plus white soda ash, to help water infiltration, so that the cell membrane in the soybean as soon as possible to absorb water completely broken. At the same time, due to the role of alkali, can make the beans in the storage of 30% of non-water-soluble protein components dissolved in water, improve the yield of tofu.

2. Thoroughly dregs, moderate temperature point pulp: tofu texture is good or bad, out of how much, and carefully and thoroughly dregs have a close relationship. Soybean milk mixed with fine dregs, so that the quality of the tofu is reduced, appears rough, cohesion is not complete, thus affecting the yield of tofu. The use of calcium acetate or calcium chloride instead of gypsum (or salt brine) point pulp, the method is exactly the same as with gypsum, calcium acetate or calcium chloride (only one of the two) dosage of gypsum half. The proteins in soybean milk can be completely gelled, coagulated and precipitated.

Product characteristics Delicate and white, no sour and astringent odor, polished and durable, thrown up a foot to fall hands do not break, the export rate can be increased by about 25 to 33%.

Hanzhong Vegetable Tofu

Vegetable Tofu is a homemade snack in Hanzhong, Shaanxi Province, which is very popular among local people.

Method of production 1. Selected soybeans into the cool water soaked for about 12 hours, washed on the stone mill grinding into fine paste.

2. Filter the fine pulp through a beanbag cloth (dregs of soybeans are used separately), put it into a pot, add fire to boil and then change to a small fire.

3. Xu Xu poured into the pulp water (soybean milk and pulp water ratio of 25:1), slowly stirring, to be semi-solidified soybean milk, stop stirring, so that it stood solidification. About a few minutes after the condensation of soybean paste, scoop out the surface of the clear juice (also known as paste water), the condensation of the soybean flower with a beanbag cloth, spread on the dustpan, pressed on the board, about 1 hour, that is, into tender tofu block.

4. Paste water production: paste water is the fermented vegetable water for making paste surface, which can be used to point tofu. The locals mostly have slurry water. If not valid water, can be made in advance. The hard texture of the celery washed, into the boiling water wilted, fished out and placed in a clean, oil-free pot, and then add warm water, covered and placed in a warm place, two or three days after that into a sour and fragrant syrup, can be used to point tofu. If you want to use it many times, you can add the appropriate amount of warm water or boiled noodles with the noodle soup, and replace the celery to change the vegetables to raise water.

5. Add water to the soybean residue, filter out dilute soybean milk; dilute soybean milk and paste water in a pot, add an appropriate amount of rice, cook into porridge. Will do a good job of tender tofu cut into small slices, into the porridge, that is, for the flavor and fragrance of the tofu porridge. When eating, served in a bowl, sprinkled with blanched vegetable yards, pickled vegetables, drizzled with chili oil, it became sour, spicy, fresh, fragrant, crisp vegetables and tofu porridge. Vegetable tofu can also be made into other dishes to eat.

Features The texture is very tender, sweet and sour, with a unique flavor