A list of the contents of this article:

How to make stone-milled tofu?

The main results are as follows: 1. The production process of stone-ground tofu is unique and complex, which involves the fine preparation of soybean, gypsum and water. First, pick clean soybeans and soak them for 8 hours to make sure they absorb enough water, then stir into soy milk. Soybean milk needs to be heated to about 80 degrees Celsius for sterilization and enzyme activity activation, and then poured into a stone mill for grinding. The rotation of the stone mill lasts for 1 to 2 hours until the soybean milk is fine and uniform.

2. Hello, its mode of production combines traditional stone grinding with modern electric power technology, using electric energy to promote the original stone grinding plate, filtered and softened production water. High-quality soybeans go through stone grinding, slurry separation, brine point system, high-pressure pressing and other processes. Its concept of health is being accepted by people living at a fast pace.

3. The grinding method of grinding tofu is as follows: first, soak the soybean in water for 2 hours. After soaking the soybeans, take out the prepared stone mill or juicer. Then put the beans into the stone mill hole slot. Finally, turn the stone to grind the bean juice and add the right amount of water in the process.

What aspects do you need to pay attention to when making stone-ground tofu?

1. There are many aspects that need to be paid attention to in the production of stone-ground tofu. Here are some main points for attention: select high-quality raw materials: the first step in making stone-ground bean curd is to choose high-quality soybeans. The color of high-quality soybeans is uniform and there is no moth, mildew and so on. Fresh, dry, odorless soybeans are the key to making stone-ground tofu. Soak soybeans: soak the soybeans in clean water for 8-12 hours until the soybeans fully absorb water and expand.

2. Cooling and preservation: pressed tofu needs to be cooled and can be quickly cooled in ice water, which can make the tofu more Q-elastic. The cooled tofu can be eaten or stored in the refrigerator. Cooking method: stone-milled tofu can be cooked according to individual taste. You can steam, stir-fry, make soup or cold dressing. Different cooking methods can bring out different flavors of tofu.

3. Shimo tofu is a kind of traditional bean products, which is characterized by delicate taste and rich bean flavor. In order to make stone-ground tofu with better taste, we need to pay attention to the following aspects: choose high-quality soybeans: good raw materials are the basis for making stone-ground tofu. Non-genetically modified soybeans with fresh, odorless and uniform color should be selected.

Soak soybeans, push stone mill, add mill, filter raw soybean milk, see how grandma Xiao Mu makes stone-ground tofu

1. The fifth grandmother solidified the filtered soybean milk with powder, then scooped the tofu pudding into the mold that placed the white cloth, wrapped the white cloth and put it on a large slate to press the water out of the tofu, and the tofu production process was completed. It should be noted here that you have to be careful with water pressure. the more the water pressure, the older the tofu will be; but with less pressure, the tofu will not take shape, so it will fail.

2. Every time Grandma would pull the wooden frame with both hands and pull the stone mill hard, Grandpa would push the wooden handle of the stone mill with one hand and throw soybeans into a small hole in the middle of the stone mill with the other. The soybeans slowly turned into slurry after the pressure of the stone mill, and flowed along both sides of the stone mill into the wooden basin. Sometimes I would help, but children always do things on a whim, and then they lose their interest after playing for a while.

3. After grinding the bean juice, Grandma poured the whole bucket of bean juice into the filter gauze to filter out the bean dregs. Then pour the bean juice into the pot and boil it. It usually doesn't take long for the bean juice to be cooked. At this time, grandma will, as usual, give me a bowl of soya-bean milk, and then put some sugar, the taste is very mellow. Grandma uses other bean juice to order tofu. My grandmother uses our Qingchuan local sauerkraut juice.

4. The first step in making tofu is to soak the soybeans in cold water overnight to make them swell.

5. According to the principle of making tofu, soybeans are fully foamed, ground into pulp, filtered out, cooked, brine-pressed. Among them, dipping bittern is a technical job. To order bittern is to mix boiled soy milk with plant protein coagulant. There are four kinds of traditional brine: ① brine; ② acid pulp; ③ gypsum; ④ lactone. The first three kinds are suitable for tofu workshop, lactone is the simplest, and the small equipment for selling tofu online is available.

6. I remember that when I was a child, after dinner on the 26th of the twelfth lunar month, Grandma would take out some soybeans from the grain store, sift the soybeans with a winnowing and sieve, wash them and put them into a jar to soak them. Grandma said that soybeans should not be soaked for too long or too short. It would be better to soak the soybeans with their fingers, or else they would lose the milk head and reduce the output of tofu.

What are the production methods of stone mill bean flowers?

1. Some high quality soybeans were selected and soaked in water. Just soak it through. Add soy beans and an appropriate amount of water to the stone mill to push fine. Put the pushed milk into the pot and boil, scoop into the prepared cloth pocket to remove the dregs, and filter the soybean milk in the tile jar. If it is winter, you should immediately add brine (gypsum powder and water), and in summer, you will have to wait for a while before you have bile.

2. Soak the soybeans and wash the soybeans in advance, then soak them in enough water for 6-8 hours, or overnight, let the soybeans fully absorb water and expand. Ground soybean milk will be soaked soybeans out, put into the stone mill, add the right amount of water, according to the stone mill instructions for grinding. If there is no stone mill, you can use a soymilk machine instead.

3. Grinding: put the soaked soybeans into a stone mill, add an appropriate amount of water, and grind the soybeans into delicate soybean milk with a stone mill. The rotational speed of the stone mill should be moderate to ensure that the taste and nutrients of soybean milk will not be destroyed. Filter dregs: pour the ground soybean milk into gauze or fine sieve and filter out the soybean dregs to get delicate soybean milk. This step can be repeated to improve the purity of soybean milk.

4. Choose high-quality soybeans: the first step in making bean flowers is to choose fresh, high-quality soybeans. Soybeans should be full-grained, uniform in color and free from moth or mildew. High-quality soybeans can ensure the color and taste of bean flowers. Soak soybeans: soak soybeans for 6-8 hours in advance, or overnight, so that they can fully absorb water and expand. Soak time should not be too long, lest soybeans ferment spoiled. The water can be changed several times during soaking to remove the fishy smell.

5. Choose high-quality soybeans: the first step in making bean flowers is to choose fresh non-genetically modified soybeans, which are high in protein and strong in flavor, so they are suitable for making bean flowers. Soybeans need to be soaked for 6-8 hours in advance, or overnight, to fully absorb water and expand, so that soy milk can be released more easily during grinding. Use stone mill: traditional stone mill can grind soybeans evenly, making soybean milk more delicate.

How did the ancients make stone mills

The stone mill was initially driven by manpower or animal power. In the Jin Dynasty, the mill powered by water power appeared. The water mill is composed of a grinding disc made of two boulders, a rotating shaft, a water wheel disc and a bracket. The upper grinding plate is suspended on the bracket, the lower grinding plate is installed on the rotating shaft, and the other end of the rotating shaft is provided with a water wheel disk, which rushes the water wheel disk with the potential energy of water, thereby driving the rotation of the lower grinding disc. According to the impulse of running water, the ancients invented two kinds of water mill.

China's earliest grain processing tools appeared in the Paleolithic Age, the ancients used grinding methods to process grain, the tool may be a stone mill. In the early period of the new right device, the ancients invented complete sets of grain processing tools such as stone mills and stone grinders to replace stone mills.

It is usually made of a round stone with a sunken round grinding surface in the middle, into which the food raw materials can be grinded into powder by hand or power driven by the stone. Lai seed powder, also known as lai powder, is a common food raw material in ancient China, which is used to make pasta, snacks and so on. In order to grind lai seeds into powder, the tools used by the ancients were mainly stone mills.

The ancient invention of short stories Stone Mills and ladders Luban at the end of the year, running around, working for others. On this day, he was busy all morning and sat down to rest. Nearby, a family is preparing to cook, but there is no flour. They took some wheat, put it in a mortar and pounded it with a heavy stone pestle. The wheatman was so tired and sweating that he crushed it a little bit.

Once upon a time, township residents in Chaoshan used to shell the rice into rice, then soak the rice with water, and then mash it into rice noodles-a process known as "Chun Mi Zhi" in Chaozhou. The rice noodle made by this method is much more than when the eighth festival is coming, and it is used as raw material. "Chun Mi Zhi" is also known as "Chun mortar".