Practice:

1, wash the dried soybeans and put them in a basin, fill them with water and soak them. Usually the first day, you can do it the next day.

2. Put the soaked soybeans into a cooking machine, add a proper amount of water to make a slurry (prepare 4000 ml of water in the basin, which is the proportion of the water used to make soybean milk), put the soaked beans into the cooking machine, and then add water, which is half that of the cooking machine, otherwise it will easily overflow.

3. Wait until the beans are pulped and filter out the bean dregs.

4. Put the soybean milk into the pot and prepare for boiling. Stir while boiling, otherwise it will burn easily. When the soybean milk is boiled, it will continue to boil for 5-8 minutes.

5. While boiling, take out the foam on it. Boiled soybean milk should pass through the filter and then be poured into a clean basin with a lid.

6. Put gluconolactone into a small rice bowl, add cold boiled water (a small rice bowl that usually eats, a bowl of water) and mix well.

7. Wait until the cooked soybean milk in the basin is cooled for 5 minutes, and then pour the lactone water into the soybean milk.

8. Stir the soybean milk with clean chopsticks, so that the lactone water is sufficient and blended with the soybean milk.

9, 15-30 minutes later, it becomes tofu flower.

10, pour the tofu flower into the gauze and wrap it. If you have a mold, put it in the mold. If you don't, you can use a cake baking basin with a living bottom.

1 1, press something, if you like tender tofu, the time is shorter and the weight is lighter. If you like to be older, you should weigh more and last longer.

12, open the gauze and take out the tofu to cook.