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Ingredients: soybean

Exercise 1. Soak soybeans, remember to pick out impurities and bad beans before soaking, and then wash them clean. It takes about one night to soak 1.2 Jin of dried soybeans. Soak and wash for later use.

2. Beat soybean milk. Stone mills were used in the countryside before, and later grinders were used. Soymilk machine can only be used instead at home, about one part of beans and five parts of water. The filter screen that comes with the soymilk machine is unnecessary, so take it down. The finer you type, the better. But pay attention to the instructions of the soymilk machine, don't burn the machine for too long, and there are many bubbles when you fight.

Soymilk machine is small and needs to be beaten many times.

3. Filter the bean dregs: put the soybean milk in a common container at home, or use a pot. Spread two layers of clean gauze on it, pour the beaten pulp into the gauze and squeeze out the soybean milk by hand. This work is a bit laborious. We throw away the squeezed bean dregs, which are actually edible. We can find our own way, such as frying them into bean cakes and making all kinds of pasta with flour. ..

4. After squeezing, it's time to cook soybean milk.

Remember to boil the milk with a small fire, and someone must watch it. Because there is a lot of foam when soybean milk is cooked, it is easy to overflow. At this time, you can simmer on a small fire and skim off the foam.

After the soybean milk is boiled, it should be boiled for more than five minutes, otherwise it will smell like beans.

5. The above is to make soybean milk and drink it while it is hot.

Now it's time to order the brine, which is bought from the tofu merchant. One yuan a bottle, about 400ml.

We didn't order bittern either. The key point is:

1. The temperature must be kept at about 80 degrees.

2. The amount of tofu made at home is too small, so you should slowly order brine, otherwise it will be easy to get old; Add salt water evenly, otherwise the tofu will be tender and tender. Add the brine drop by drop into the soybean milk and gently stir it in one direction with a spoon. The amount of salt water is judged by visual inspection. It would be nice if the soybean milk began to flocculate. Salt water is added to control the aging and tenderness of tofu.

3. Keep the temperature for half an hour after the point is finished, so that the precipitate can fully react. This time is the tofu flower at home. You should eat it in a bowl, with some egg skin, shrimp skin and seasoning. ...

This is salt water. The advantage of using this Jianzhuang wine bottle is that the leakage on the lid can control the flow, and pay attention to the label on the bottle body to prevent accidental eating and children from getting it.

6. Prepare a basin that can filter water, spread clean gauze, and scoop tofu flowers into the gauze.

7. Wrap the bean curd with gauze, and then press it with a heavy object to help squeeze out the water. Use a basin of water and press 1 hour.