First, choose beans. Soybeans are preferably full and shelled before processing.
Second, dip beans. Shelled soybeans soaked in 12.5 kg of cold water (preferably light river water, avoid using well water), bubble 9 to 10 hours in the spring and autumn, summer soak 3 to 4 hours, with the soybeans peeled open the middle of the pit is full.
Third, refining. A total of two times the pulp milled, the first time evenly thicker, add 10 kg of water while grinding, the second round of fine grinding and add 7.5 kg of water.
Fourth, hanging pulp. The ground soybean milk was filtered and the residue was washed twice. The first step was to add 10 kg of water and the second time to add 5 kg of water.
Fifth, boil. Burn the pot with cooking oil and pour the pot twice to prevent the pot from boiling. Add a small amount of cold water after boiling.
Six, point halogen. Pour the soy milk into the cylinder. When the slurry cools down to 90°C, place the wave of red magnesium at 25°C with 2 to 3 points, and mix it evenly and lightly to prevent it from being squeezed. When the tofu in the cylinder is turned over, it is stopped and the lid is closed. After 15 minutes, the tofu is pressed.
Seven, pressure bean curd. The bean curd is pulverized and poured into a tofu box, and the lid is covered. The tofu was pressed again with a pressure of about 50 kg to press and fasten the bean curd quickly. The time required was about 15 minutes. Then, cut the tofu into cubes with a knife, put it in water, and cool it.
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