Processing Method and Detailed Production Steps of Sweet Potato Tofu

Sweet Potato Tofu: Sweet potato tofu has the characteristics of a mild taste, white color and high nutritional value. Its processing method: first wash the soybeans and soak them in water for 15 hours (the soaking time in winter is about 24 hours). Using a grinder, add a small amount of water while grinding the soaked soybeans into a slurry, then add it to a vat and stir, filter the resulting soy milk to remove the residue, pour it into an iron pot and boil it, keeping the temperature at about 100°C, and mix about 700 grams of pasty sweet potato starch previously ground with a grinder into every 7 liters of soy milk liquid. Stir gently for 1 minute, then add 50 grams of coagulant. At this point, the protein of the soybeans and sweet potato will gradually coagulate and separate out. Let it stand for a moment, pour it into a box equipped with filter cloth, press out the water and then move it out of the box, cut it into appropriately sized pieces, and cool to obtain sweet potato tofu.