2. Soak soybeans in 250g for one night.
3. Wash the fruits and vegetables twice with the soymilk machine, and each time, the bean dregs are very delicate. If water is added, it is suggested that 1:5, that is, 250g soybean 1250g water. Add to the highest water level line of soybean milk machine. Skim the foam from the beaten soybean milk.
4. Filter out the bean dregs. You can buy a filter bag specially, or you can use similar items. The main purpose is to remove bean dregs as much as possible! Pour into the pot and boil for another five minutes to remove the fishy smell of soybeans. Skim off the foam.
5. The next step is brine (if not, sell it online). Take 5g warm water and melt it. Replace the small bowl of rice at home with a small bowl, and consider the specific amount of water.
6, the cooked soybean milk is slightly cold, and it can be marinated at about 80 to 90 degrees. Brine should be slowly added in stages and stirred with a spoon until the soybean milk becomes thick and crystallized, and the crystals can be separated from water.
7, a little precipitation, cool! Wrap it in clean cloth and put it in a perforated container. Cook for ten minutes! Squeeze some water, wrap it, and wrap it tighter. Hold down the weight. I like to eat it tender for five to ten minutes, and I like to eat it old for ten to twenty minutes.
8. You can bake and steam fresh brine tofu. The bean flavor is rich and the taste is slightly sweet!