Why can t the dried tofu be removed???

In this case, it is likely that you added too much water when you made it, so you must put a little less water when you make it next time, and you can add it.

Most of the dried tofu we buy now is machine-made dried tofu. It may be that two tofu slices are pressed together.

Dried tofu comes down because you don't put enough pressure on him and needs the action of gravity.

Because all the mucus has stuck to the box with a cold, it's normal that you can't take it off.

The dried tofu can't knot, I think it should be the newly made dried tofu sticking together, so it's not easy, next,

The dried tofu can't be taken down, probably because the amount added in the process of making it is too soft.

The dried tofu does not come down, which may be caused by pressing from time to time.

It may be that the concentration of soy milk is not enough, so it is not possible to make tofu. If you use a soymilk machine, you should control the ratio of water to beans, and the ratio of beans to water should be higher than 1:8.

Step 2: It may be because the amount of coagulant is wrong, put about 5 grams of lactones in 1 kg of soy milk. If you put too little of it, it will be partially solidified, and if you put too much of it, it will become sour, and you need to adjust the amount according to the concentration of soy milk.

Step 3: Do not use warm water or boiled water, because lactones should be dissolved in a small amount of cold boiled water, and do not add too much water to dilute the lactone concentration. Be sure to boil the soy milk before ordering the pulp, and generally cook it for 3 to 5 minutes.

Step 4: After rinsing the pulp, you can't shake it, we need to take a lid to cover the tofu, so that you can keep a certain temperature and wait for 15 minutes, and the tofu will not coagulate better and will not be easy to fall apart once you touch it with a spoon.

Dried tofu is tangible and energetic, but it can't be revealed.

If you use a soymilk machine, you should control the ratio of water to beans, and the ratio of beans to water should be higher than 1:8. Step 2:

It may be because the amount of coagulant is wrong, and about 5 grams of lactone per mu is put in 1 kg of soybean milk. If you put too little of it, it will be partially solidified, and if you put too much of it, it will become sour, and you need to adjust the amount according to the concentration of soy milk. Step 3:

Do not use warm water or boiled water, because lactones should be dissolved in a small amount of cool boiled water, and the concentration of lactones should not be diluted by adding too much water. Be sure to boil the soy milk before ordering the pulp, and generally cook it for 3 to 5 minutes. Step 4:

We need to take a lid to cover the tofu, so that we can hold a certain temperature and wait for 15 minutes, and the tofu will not coagulate better and will not fall apart easily once touched with a spoon.

The unpacking machine can't remove the dried tofu has something to do with it.

This is due to the fact that dried tofu has low internal toughness and high surface viscosity. Choose the best soybeans. The heating time should not be too long.