A total of 0.5 kilograms of soybeans are traditionally used to make just 2 kilograms of tofu. However, with an improved method, 1 kilogram of the same soybeans can now produce 3 kilograms of tofu without compromising nutritional value or posing any health risks. Let's walk through this process using 4.5 kilograms of soybeans as an example.
First, select the beans. Choose full, plump soybeans and remove their shells before proceeding with the processing.
Second, soak the beans. After shelling, place the soybeans in 12.5 kilograms of cold water—preferably from a light river, avoiding well water. Soak them for 9 to 10 hours during spring and autumn, and only 3 to 4 hours in summer. The beans should be soft enough to split open easily.
Third, grind the soybeans. Perform two rounds of grinding. In the first round, grind the beans into a thicker paste while adding 10 kilograms of water. In the second round, grind more finely and add 7.5 kilograms of water to achieve a smooth consistency.
Fourth, filter the pulp. After grinding, strain the soy milk and wash the residue twice. Add 10 kilograms of water for the first wash and 5 kilograms for the second.
Fifth, boil the soy milk. Heat the pot with a small amount of cooking oil to prevent it from sticking. Pour the soy milk into the pot twice to avoid boiling over. Once it starts boiling, add a little cold water to control the temperature.
Sixth, coagulate the soy milk. Transfer the warm soy milk (around 90°C) into a container. Add 2 to 3 portions of red magnesium at 25°C and mix gently to avoid squeezing the curd. Stop stirring when the tofu begins to set and cover the container. After 15 minutes, proceed to press the tofu.
Seventh, press the tofu. Place the curd into a tofu box and cover it with a lid. Apply a pressure of about 50 kilograms for approximately 15 minutes to shape the tofu quickly. Once done, cut the tofu into cubes, submerge them in water, and let them cool down.
This advanced method not only increases yield but also maintains quality and safety, making it a more efficient way to produce tofu.
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