A good time for farming through the ages

Chapter 107 【107】Plaster tofu
When most people mention gypsum, they think it is a chemical, but in our life, it is mainly used to stabilize the symptoms of broken limbs. It is a medical material, but if gypsum is used to make tofu, will it be possible? Unhealthy?

In fact, this just reflects a misunderstanding of Chinese people on food safety.

First of all, tofu is definitely non-toxic, and the origin of tofu is said to be that Liu An, the king of Huainan, accidentally added gypsum to tofu juice when he was making alchemy, thus making tofu.

Tofu did not really become the main food until the Southern Song Dynasty.

It has been solidified with bittern, that is, gypsum, for thousands of years. It is impossible to eat a kind of poisonous food for thousands of years without being discovered, so it must be healthy.

The reason why tofu is supplemented with calcium is because it must contain gypsum, and the ingredients of gypsum are calcium sulfate and crystal water.

Calcium deficiency can lead to malnutrition.

But when many people hear that it is plaster, they feel bad at first, because they think it is a chemical.

But you have to know that our daily life is inseparable from chemicals. The most common one is table salt, which is also called sodium chloride.Soda, called Sodium Carbonate and Sodium Bicarbonate…

In addition to these, all foods that are inseparable from the daily life of future generations contain chemical raw materials such as food additives. To put it more bluntly, from a chemical point of view, the world should be composed of chemical substances.Even humans can be called carbohydrates.

Therefore, just accept it calmly, there is no need to be so desperate.

The main component of gypsum powder is calcium sulfate. In the process of making tofu, it acts to coagulate the soybean protein in soy milk to make tofu.

There are not many gypsum ingredients actually contained in tofu, and most of them are lost with water.

It's just that the tastes of the north and the south are different.

The brine is generally old tofu, which suits the taste of northerners.

Southerners like soft tofu, so it is not easy to make firm tofu with plaster.

What Tao Yi taught was soft tofu. Zhuo Lin felt that soft tofu is suitable for stewing soup, while old tofu is suitable for frying. Each has its own advantages!

There is a ratio of how much gypsum to put in a catty of beans. About one catty can produce 2-4 catties of tofu. The scope here is mainly divided into watery tofu and old tofu. Tofu must come out less, after all, it has been compressed.

Of course, the quality of the bean itself, water quality, and technology also have a great relationship with the finished product. Tofu that is too hard or too soft is not tasty. This definitely requires long-term control to achieve the right degree of softness and hardness.

Ordinary tofu shops also sell yuba. Yuba is a layer of skin formed on the surface of soy milk. When it is sandwiched and dried, it becomes yuba. When it is dyed, it smells strange and salty.

"We choose beans, try to choose high-quality soybeans, pick them, wash them, and then soak them in water."

"Our family has not yet made a shaker bag for filtering soybean milk, so we filter it with gauze first. Later, we still have to buy some durable and breathable fabrics for filtering."

"When cooking soy milk, you can't leave people around. You must always pay attention to avoid burning, but you must still boil it."

"We also need a clean large tank. Later, we need to scoop out the boiled soybean milk into the large tank and cool it down to a certain temperature, but not too low. Just like now."

……

Regardless of Tao Yi's young age, when teaching people, he seems to be a model. The sister-in-law and sister-in-law are also very serious about learning, and remember every step and what is missing.

(End of this chapter)