①
②
③
豆腐制作方法
How to Make Tofu
建议比例：
泡好的黄豆500克，水1000 ，石膏粉2.7克 克
Suggested amounts of ingredients:
Soybeans having been soaked in water: 500g; water:
1000g; gypsum powder: 2.7g
3.将榨好的豆汁用纱布过滤後，放入锅内慢慢搅拌煮
至沸腾（约97~98℃）。
黄豆泡发，按一定比例放入水将黄豆浸泡，建议泡
1.
豆 12小时，冬季时间：夏季6-9小时，春秋季8-
11-16小时。(附图①)
将浸泡好的黄豆带水（质量比为1:2，例：500 黄豆，
1000克水）一起用汤匙舀出，一起倒入慢磨机的输送管
口，运行榨豆汁。
克
2.
(附图②③)
将调匀待用的凝固剂慢慢倒入装有豆汁的盆中，
轻轻搅拌5~10圈。
並
(附图⑤)
5.
大约冷 5分钟（温度约74~85℃左右，豆汁应呈现
出豆花状）。(附图⑥)
卻
6.
将过滤纱布平铺在豆腐盒里，将凝固好的豆浆倒入框中。(附图⑦)
7.
4. 克 克
豆汁立即放入另一个盆中。(附图④)
将2.7 的石膏粉加30 水调匀待用，然 将煮好的後
8. 在上面放上
约1公斤重物压住10-30分钟，挤压多 的水份。(附图⑧⑨)
倒完豆浆 用过滤纱布包好，上面放好豆腐盒压块，後 並
餘
④
⑤
⑥
⑦
⑨
Soak the soybeans in water at a certain soybean-water ratio. Suggested soaking
time: 6-9h in summer, 8-12h in spring and autumn, and 11-16h in winter. (See
Picture ①
Use a soup spoon to scoop out the soybeans together with water (at a ratio of 1:2,
for example: 500g soybeans and 1000g water); pour them into the feeding tube
mouth of the juicer; start the machine to extract soybean juice. (See Pictures ②& ③
Filter the finished soybean juice through the gauge, and then pour the juice into a
pot; stir it slowly and bring it to a boil (about 97-98℃)。
Add 30g water into the 2.7g gypsum powder; mix them evenly for subsequent
use; then pour the boiled juice into another pot immediately. (See Picture ④)
Slowly pour the evenly mixed coagulant into the juice pot; gently stir the mixture
for 5~10 circles. (See Picture ⑤
Cool it down for about 5min (at the temperature of 74-85℃, the soybean juice will
turn to a state like tofu pudding). (See Picture ⑥)
Spread the filtering gauge in the tofu box, and pour the coagulated soybean juice
into the box. (See Picture ⑦)
After pouring, wrap the coagulated soybean juice with the filtering gauge, and
place the tofu box and the compressing plate on it. Apply a weight of about 1kg
onto the plate, and keep the pressure for 10-30min to squeeze out excess water.
(See Pictures ⑧⑨)
18
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