Tofu is a common dish on the dining table, but how to grind it? Are there any special requirements? I have always been with my mother grinding bean curd since I was a child. At first, I used a millstone to grind tofu. It takes a lot of effort to grind tofu once. Now I have an electric millstone, which saves a lot of effort and is much faster in speed. So here is a brief introduction to the grinding process and method.

Props: ordinary stone millstones or electric millstones, bags filled with bean curd dregs, cauldrons, pressure plates, bean curd boxes, and clean bean curd pads

Materials: soybeans, water and gypsum powder

Practice:

1. First, grind the soybeans with ordinary millstones (just grind them), and if you use electric millstones, you can skip this process.

2. Soak the soybeans in water (first put the soybeans in a bucket and then add an appropriate amount of water) until the water level does not exceed about three knuckles of the soybeans. The soaking time is about ten hours.

3. Prepare the millstone (or electric millstone). Before grinding bean curd, prepare some clean water for the final millstone. At this time, you can boil water at the same time. The amount of water depends on the number of soybeans. Generally, ten kilograms of soybeans basically need a large pot of water (about fifty or sixty kilograms of water).

4. Use a millstone to grind soybeans into pulp (an electric millstone needs to be handled by an operator, while an ordinary millstone generally needs two people to push it), and raw soybean milk needs to be packed in a clean cloth bag.

5. When the water boils, scoop the hot water into the raw soybean milk. At this time, turn the bag to let the soybean milk seep out of the bag until all the water inside is slowly squeezed out of the bag.

6. The next thing to do is to scoop half of the soybean milk water into the pot and cook it, leaving half of the soybean milk water in the tofu pot.

7. When boiling the soybean milk water in the pot, first mix it with gypsum powder and water, then pour it into the bean curd pot (the dosage is about 1 kg of soybean to 3-4g), and then mix it evenly. After the soybean milk water in the pot is boiled, put it in a barrel, and finally pour it into the bean curd pot quickly and quickly, and immediately cover it.

8. At this time, we need to wait for about ten minutes. After ten minutes, the lid is lifted, and we can gently put it down with chopsticks. If the chopsticks can stand steadily, it means that it is ok. At this time, shovel out the top layer of tofu flower (you can use it as a dish, put it in oil, pour it in after the oil is boiled, and add seasonings such as salt), and then soak it in a tofu box with a clean tofu handkerchief and scoop the tofu in the pot.

9. Generally, it takes about five hours to press, depending on the weight of the press. At this time, it is necessary to open the lid, remove the frame of the tofu box, and finally uncover the cover and turn it over (generally, the bottom of the tofu box is engraved with traces of tofu blocks, and it will not cut the tofu pad when dividing tofu with a knife after turning over). So a box of tofu is made.

It should be noted that when mixing gypsum powder, it should be mixed appropriately according to its purity. You can add less before adding it. Too much at a time will easily make the tofu too old (hard). When pressing tofu, you need to put the tofu box outside the house or where you can pour water. If conditions do not allow, it is recommended to use a big basin, and put the corresponding shelf on the big basin before pressing heavy objects.