After soaking soybeans in the water for
a while, the beans are grind and heated. Then the bean-curd
dregs are all squeezed out and some coagulating agents
were added to make it harder. This is the most popular
processed food and has very high and good quality of
vegetable albumin.
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How to make Tofu?
<Bean soaking / crushing> -
Wash the beans and soak them into water for 7~8 hours
in summer or 24 hours in winter time. Then crush the
beans in the grinder while adding a little amount of
water. (This is called the bean-curd dregs)
<Heating
/ Filtering> -
Heat the crushed beans with water. In this process,
the smell of beans will be removed and great amount
of albumin melts into the bean-curd dregs at the same
time. - After heating, put everything into the cotton
cloth pocket and then squeeze it. Now the soy milk and
the curd dregs are separated.
< Brining /
making tofu > -
When the soy milk cools down to about 70C, put the coagulating
agent, /when the coagulating agent is put, albumin in
the soy milk will be stiff, so leave it for a while
and pour out the clear water on top. Then put the stuff
parts in the box with a small hole and press it down
with a press stone. All the extra water inside will
be squeezed out.
-
When the tofu gets stiff enough, put the whole box into
the water and then take out only the box. Leave the
tofu inside the water. If you do this, extra coagulating
agent will be all removed so the taste will be so much
better. Now cut the tofu into small pieces and it becomes
the completed product.
Generally
4~5kg of tofu can be made out of 1kg of beans.
KOR
-
Wash the beans and soak them into water for 7~8 hours
in summer or 24 hours in winter time. Then crush the
beans in the grinder while adding a little amount of
water. (This is called the bean-curd dregs)
-
Heat the crushed beans with water. In this process,
the smell of beans will be removed and great amount
of albumin melts into the bean-curd dregs at the same
time.
-
When the soy milk cools down to about 70C, put the coagulating
agent, /when the coagulating agent is put, albumin in
the soy milk will be stiff, so leave it for a while
and pour out the clear water on top. Then put the stuff
parts in the box with a small hole and press it down
with a press stone. All the extra water inside will
be squeezed out.
-
When the tofu gets stiff enough, put the whole box into
the water and then take out only the box. Leave the
tofu inside the water. If you do this, extra coagulating
agent will be all removed so the taste will be so much
better. Now cut the tofu into small pieces and it becomes
the completed product.
Generally
4~5kg of tofu can be made out of 1kg of beans.