Types of tofu: gypsum tofu, brine tofu, etc. The same bean can be made into different tofu with the intelligent tofu machine at home, mainly because the coagulant used when ordering brine is different.
First of all, it depends on which kind of tofu you like to eat and which coagulant you choose relative to yours. For example, southerners like to eat gypsum tofu, so they choose gypsum coagulant, while northerners like to eat brine tofu, so they choose brine coagulant. Edible coagulants should meet the national food safety additive standards. Gypsum tofu king coagulant main ingredients: food-grade gypsum powder. Main ingredients of brine tofu king coagulant: food-grade magnesium chloride (brine raw material). Therefore, it is safe and pollution-free to buy these coagulants that meet the national food safety additives.
The making process of tofu:
1, soaked in soybeans: the raw material of tofu is soybeans. Wash the beans and soak them in clear water for a period of time;
2, grinding soybean milk: after the beans are soaked, add a certain proportion of water and grind them into raw soybean milk;
3. Filtering: the ground slurry is packed in a special cloth bag, the mouth of the bag is tied tightly, and the soybean milk is squeezed out of the bag, and the bean dregs are separated from the soybean milk;
4. Boiling soybean milk: after squeezing raw soybean milk, put it into a pot to boil, skim off floating foam while cooking, and keep the boiling temperature at 90-110℃;
5, paste: the cooked soybean milk needs to be marinated, which can be marinated with brine or gypsum. After solidification, it is the tofu brain you usually eat;
6. Pressing plate molding: After the soybean milk condenses into tofu, scoop it into the wooden mold covered with cloth, wrap the tofu with cloth, cover the board to press out the water, and the tofu is ready.