Tofu, also known as water tofu, is a common bean product, which is made of beans with high protein content, such as soybeans, black beans and peanuts. It can be made all year round, regardless of season.
Tofu is a traditional food in China, known as "plant meat". The main production process is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into gel containing a lot of water under the action of heat and coagulant.
Tofu has a long history. According to legend, it was invented in 164 by Liu An, the grandson of China's great-grandfather Liu Bang. When Liu An was burning medicine and alchemy on Bagong Mountain at the junction of Shouxian County and Huainan, Anhui Province, he accidentally ordered bean juice with gypsum, thus inventing tofu.
Processing technology of tofu;
The raw materials of tofu are soybeans, mung beans, white beans, peas and other beans. First, clean the beans, then put them in water, soak them for a proper time, and then add a certain proportion of water to grind them into raw soybean milk. Then put the ground slurry in a special cloth bag, put away the bag mouth, squeeze it hard, and squeeze the soybean milk out of the cloth bag. Generally, you can squeeze the pulp twice. After the first extrusion, open the bag mouth, put in clean water, put away the bag mouth and squeeze it again.
After the raw soybean milk is squeezed, put it in a pot and cook it while skimming the floating foam. The cooking temperature should be kept between 90 ~ 100℃, and the cooking time should be paid attention to. Cooked soybean milk needs curing and solidification. The methods of bittern can be divided into bittern and gypsum bittern. The main component of brine is magnesium chloride, and the main component of gypsum is calcium sulfate.