Soy Bean Curd Recipe
The Food Processing's and Preserved Recipes

Ingredient:

2 lb
1 oz
 

soy beans
Plaster of Paris (calcium sulfate)

Methods:

1. Buy good quality soy bean. Clean and soak in water, 3-5 times the volume of the beans and change often with clean water till bean swell 2-3 times (It needs 6-8 hours in summer, 12-15 hours in winter).

2. Mill soy bean with water, pour in a pan, bring to boil then simmer for 30 minutes, then strain liquid through clean gauze.

3. Add 1 cup water to Plaster of Paris for gelling agent.

4. Heat bean curd liquid above 200 0F, add gelling agent slowly and stir it continually till all the gelling agent has been used; when bean curd begins to congeal, stop stirring.

5. Leave it for 10 minutes.

6. Place cotton cloth (which is 2-3 times larger than mold) in the mold, pour bean curd in the mold and cover it with the same cotton cloth, then add a board on top, put stone or basket with water (any heavy thing) on the board, press and squeeze water out for 10-20 minutes.

7. Remove weight board, cloth and mold. That is bean curd.

Notes:

1. When boiling bean curd, stir continuously to keep it from burning.

2. When boiling bean curd, prevent the white froth from overflowing by adding a few drops of oil.

3. Boil bean curd for 30 minutes to make bean curd milk.

4. The good quality of coagulating the bean curd depends upon your stirring when adding gelling agent.

5. If you press the bean curd mold with heavy thing and for long time, bean curd will be hard. The heavy and longer, the harder.