1.

Raw materials

①Ordinary indica rice 5

kg. ② brine

2.

Soaking

Soak the common indica rice in water for 10 to 12 hours.

3.

Milling

Grind the soaked rice in a grinder to make rice paste.

4.

Boiling

Pour the rice paste into an iron pot of boiling warm water and mix in the brine.

Note:

①The amount of water should be appropriate, should not add too much water at once. Otherwise, the paste is too thin, the rice tofu is not easy to become granular. If the paste is too hard, it will cause the rice tofu is not tender enough.

② water temperature should not be too hot. Too hot rice paste is easy to dough, not easy to cook.

③To stir diligently, so as not to cook scorched.

④To cook. Boil the rice milk until all cooked and not sticky mouth can be removed from the pot, otherwise the rice tofu is easy to paste, not soft and smooth enough.

5. Cooling

Cool the cooked pulp to below 35℃.

6. Pointing (adding coagulant)

Add the brine to the rice milk. To make rice tofu, add 24 to 30 grams of inner fat to 1 kilogram of pulp. Add the dissolved inner fat to the cooled rice milk and mix slowly.

7.

Molding

Pour the batter after pointing into the molding mold and put it into the solidifying tank. 80 ~ 85 ℃ heat preservation 20 minutes, leave to cool that is the finished product.