Specific methods of brine tofu (traditional tofu in Shouxian County)

No experience at all? I am engaged in making tofu in the supermarket, and now I sell it. You have to do it yourself, depending on where you want to do it and what kind of equipment you use. Nothing more than mills, boilers, and molding. According to different dosage, 125 is generally used. Boilers, some burning wood and coal, some electric heating, some diesel oil. Personally, it is generally not heated directly, because it is not easy to control, so it is usually customized or pressed by professionals, because it is boiled with steam, so that the moisture in soybean milk can be controlled. Molding: Stone is no longer used in this era, and the amount of labor is too large. Usually use an air pump.

Well, that's the point. Brine tofu: Now I give you a death toll, and you can't control it. Because it's not like lactone tofu. When soaking brine for the first time, soak 50 kg of brine with 10 kg of brine slices. (20 kg of dried bean curd is similar to 1 kg of brine. ) Add it slowly from less to more, because there are too many factors to add brine, so you can slowly explore it yourself. No matter how high your hand is, it can't be understood in a few words.

Be careful not to stick to the package when pressing tofu, there are holes in the surface.

It is a joke to say so much. Don't be silly. My expressive ability is really limited, really too general. When it comes to deeds, you have detailed questions, don't you?