Production step

1 Wash soybeans and soak them in water for more than 2 hours.

2 put it in the cooking machine and add water.

Beat into bean juice and pour it into the pot.

Stir while burning in the middle fire to prevent sticking to the bottom.

5 put the grease in the rice cooker and add a little cold water to melt it.

6 the cooked soybean milk is filtered out of the bean dregs with a strainer. This is soybean milk, you can drink it.

7 cool to about 80 degrees, rush into the rice cooker, and plug it in to keep warm.

After about 20 minutes, the soybean milk will solidify. This is tofu brain.

9 put the steamer on the steamer. 10 put the mold on the steamer.

1 1 Spread the cage cloth and scoop in the bean curd. 12 scoop it all in. 13 Cover the cage cloth.

14 press it with a heavy object. You don't have to press it if you like it tender. 15, tofu will be ready in about 30 minutes.

1 material selection: fresh soybeans are selected, and impurities such as sundries, inferior beans, vegetation and sand are screened by dry sorting or water sorting.

2 Soaking beans: Soak soybeans in water to remove impurities floating on the water surface. The amount of water is subject to soaking soybeans.

In the process of soaking, prevent the water quality of soaked beans from becoming sour and rancid, which will affect the quality of soybean milk. Change the water 1 time in time according to the specific situation, and the soaking time varies according to the temperature.

Generally, beans are soaked for 4-6 hours in summer; Winter can be extended to 9 12 hours.

3. Grinding: Add the soaked beans into the grinder for many times, add water while adding soybeans, and grind them into soybean milk paste, usually 0.5 kg of soaked beans and about 0.5 kg of water. When grinding, add beans and water evenly, which is consistent with the grinding speed, so as to grind delicate and smooth soybean milk.

4. Filtering: Filter cloth or flour bag is generally used for filtering soybean milk. Add 5 kg of ground soybean milk paste (about equivalent to 1 kg of dried soybeans) to 2.5 kg of warm water at about 20℃, mix it evenly, put it into a cloth bag, lift it up, shake it by hand, and repeat the operation for 3-4 times until the slurry drains.

5. Boiling: Put the filtered raw soybean milk into the pot, heat it with strong fire and boil it (or heat it with steam) until the foam of soybean milk on the pot surface bursts, and remove the fire to get cooked soybean milk.

6. Spot sizing: generally, bittern is used as coagulant for spot sizing, and about 1 0g bittern is needed for1kg of dried soybeans (30g of bittern is dissolved into liquid bittern water with a concentration of 25%-30%).

Method of ordering: Scoop the boiled soybean milk out of the pot and cool it slightly. When the temperature drops to 80℃, order the soybean milk. When ordering, stir the soybean milk forward with a small spoon and slowly add the brine (if there is sediment under the brine, it cannot be added).

When the soybean milk sticks to the spoon, the stirring is slowed down, and the speed of adding salt and brine is also slowed down accordingly. When the soybean milk has bean curd grains the size of corn, stop stirring, cover the pot, and keep it for about half an hour before the pulping process can be carried out.

7 patina: patina is to pour the bean curd into a wooden lattice covered with cotton cloth, wrap it, squeeze it with a heavy object, and squeeze out the water. Generally, it can't be pressed too dry. If the bean curd is dried, it can be pressed until no water drops come out.