1, ingredients

5 kg of soybean, 0.22 kg of gypsum and 40-45 kg of water.

2. Yield

22 plates of old tofu were made from 50 kilograms of soybeans.

3. Method of making

(1) paste (coagulation, brain):

Take two-thirds of the boiled soybean milk and put it in the bean curd jar, and the remaining one-third in the hot pulp tong, ready for pulping. The ground gypsum emulsion is put in a bean paste bucket. When the temperature of soybean milk is 75℃, one-third of cooked soybean milk and gypsum emulsion in the bucket are poured into the tofu flower jar with two-thirds of soybean milk at the same time, so that the soybean milk in the flower jar is evenly stirred up and down. Then let it stand for 3 minutes, and the soybean milk will initially solidify into tofu flower.

(2) Swelling (squatting on the brain and raising flowers):

The bean curd flower that has solidified initially after sizing should continue to stand in the tank for 15~20 minutes to further solidify the soybean protein. In winter, due to the low temperature, heat preservation should be added when expanding slurry. The bean curd flower after pulp expansion has toughness when pouring, and the finished product has good water holding capacity.

(3) spreading:

Take the old tofu box cover 1 piece, put it flat, and then add the tender tofu box cover 1 piece. Spread bean curd cloth in the box cover to make it close to the inner wall of the box cover, and the bottom should form four bottom corners, and the four corners of the cloth should be exposed outside the four edges of the ferrule, and the four edges of the cloth should be attached to the corners of the box cover.

(4) casting:

In order to make the tofu reach a certain degree of aging, a part of the water contained in the tofu flower must be removed before pouring. The method of removing water is to divide the tofu flower in the jar into 6-8 cm square squares with a bamboo sword, so that a part of the water can be discharged. Then use a big copper spoon to scoop the bean curd flower into the box cover to the edge of the two box covers, then turn up the four corners of the bean curd wrapping cloth to cover the bean curd flower and let it drain naturally for about 1 hour.

(5) sorting (bagging):

After natural drainage, the tofu flower gradually sinks to the bottom, but it will be uneven due to inconsistent drainage. At this time, the cloth covering the tofu should be uncovered, and the surface of the tofu should be scooped with a small copper spoon until it is basically flat. Then, from the four sides of the box cover, the bean curd wrapping cloth is tightened and covered evenly in turn. After the wrapping cloth is tightened, the whole piece of tofu is completely wrapped in the tofu wrapping cloth. At this time, the tofu has been basically shaped, and the ferrule on the old tofu box can be removed.

(6) squeezing:

In order to further drain the tofu to achieve the specified quality, it is necessary to press the tofu for about 30 minutes after finishing. After being squeezed, tofu will form an epidermis around it, making the product firm and elastic.

4. Tools

Mainly tofu box sets, with an inner diameter of 355x355x? Six millimeters. The box cover must be kept clean, and it should be brushed with a bamboo wire broom every day, so that the inside, outside, up and down, and four corners of the box cover are all cleaned, so as to reduce the proliferation of microorganisms and thus affect the quality of finished products. Tofu wrapped cloth should be scrubbed every day, and it should be boiled and cleaned with caustic soda for about a week, so as to remove the protein adhered to the cloth, so that the cloth eye will not be affected by blockage.