Black Dried Bean Curd

Ingredients

Soybean, edible gypsum, condiment (secret recipe), caramel

Directions

  • Step1 Soak

    • Soak soybeans in the water one day before making the product.

  • Step2 Grind

    • Put soybeans into a grinder, and then separate them into soy milk and tofu dregs.
    (soybeans: water=1:1)


    ||-mix and stir
  • Step3 Mix

    • Pour soy milk into a bucket. Add the edible gypsum to the soy milk to make tofu pudding.

  • Step4 Shape

    • Place a piece of cotton cloth on a wooden model, and then pour the tofu pudding into the wooden model. Press the tofu pudding until it takes shape. Be mindful about your pressing force! Pour more tofu pudding into the model, and press it again to drain the water. Now, you have bean curd. Put the bean curd into a drying machine to make dried bean curd.


    ||-black dried bean curd



    ||-Caramel Marinade Tanks
  • Step5 Flavor

    • Put the dried bean curd in salty water, and boil it in a pot for 15 minutes. Finally, put them into the caramel marinade tanks.

Key points

  1. Soaking time

    2. Because temperature changes in different seasons, the soaking time varies. You need a temperature-monitoring machine to control the temperature. In summer, you should soak the soybeans for 4 hours, whereas in winter, you should soak them for 7 hours.

  2. Water

    3. To make delicious bean curd, water quality is very important. Groundwater and spring water are great choices.

  3. Amount of edible gypsum

    4. The amount of gypsum to be added is worthy of attention. Bean curd will be too hard to consume if you put too much gypsum. On the contrary, with too little, it will be too soft.

  4. Shape

    5. Press the bean curd to make the texture tighter, thus tastier.