Since I said that the tofu sold outside can not be bought, the mouth is very good, I can only do it myself. The tofu produced according to the traditional method can be mainly divided into two categories: brine tofu and gypsum tofu. The biggest difference between the two is that the coagulant used is different. The brine tofu is made with magnesium chloride, and the gypsum tofu is made with calcium sulfate. In addition, the two are also different in taste and taste. Different coagulants: Brine tofu is made from a crystalline magnesium chloride solution, also known as salted tofu, because crystalline magnesium chloride solution is commonly known as salt brine. Gypsum tofu is made from gypsum water formed by calcium sulfate (gypsum). In fact, in addition to brine and gypsum, gluconolactone, citric acid, etc. can be used to make tofu. The salted tofu has the best flavor, but the water retention is poor, the yield is low, and the solidification operation is difficult. Gypsum tofu has fine texture and good water retention, high product yield, simple coagulation operation, but insufficient bean flavor, often with gypsum residue and gypsum flavor. Acid-solidified tofu includes physalis tofu and gluconolactone tofu (referred to as lactone tofu or GDL tofu). The acid-solidified tofu has a dull taste, fine texture and good water retention, but the strength is obviously insufficient. Because the salt water tofu has poor water retention, it is generally made into a hard texture of northern tofu, and the acid-solidified tofu has good water retention, so it belongs to the soft tough southern tofu. Only gypsum tofu, its water retention is between the two, can be made into North tofu, but also made into South tofu.
Soy beans are soaked in advance. 5-8 hours in summer (to be refrigerated), about 12 hours in winter.
Add water to the soybeans, and grind the soybeans into a broth with a broken machine. Be sure to use a machine that does not heat when sanded.
The fried soybeans should be sieved 3 times. The tofu made will be more delicate.
The first two screens were sieved with a slightly thicker sieve and the last time with a dense sieve.
After sifting, the pot is boiled. Split the foam apart.
When the soybean milk is turned off and cooled, it is made into brine. 10-12 g of salt brine, added with 60 ml of water to melt.
Wait for the soy milk to cool to 80-90 degrees, and order the brine.
Pour a few drops of brine, stir and mix until the beans are out. All the beans are out, and the remaining brine does not need to be released.
Pour the bean flower into the mold of the gauze.
Wrap the mold well and press it on top. Set for 10-15 minutes.
After the mold is released, the tofu is made.
500g of soybeans, only make these two small pieces of tofu. And this big bag of bean dregs.