Tools/raw materials: soybean, water, lactone, rice cooker, mold, basin.

1, the soybeans are soaked one night in advance (more than 6-8 hours).

2. Add water to soybeans and make them into soybean milk several times.

3. Filter the soybean milk, filter out the bean dregs, and filter twice.

4. Boil the filtered soybean milk with strong fire, and keep stirring during the boiling process to avoid burning the pot. Let the cooked soybean milk stand for 5 minutes. When the temperature of soybean milk drops to 80-90 degrees, stir 6 grams of lactone with 30 grams of warm water, pour it into soybean milk and stir quickly.

5. Pour the soybean milk with lactone into the rice cooker, turn on the heat preservation button, cover it and keep it warm for 20 minutes, and it will become the tofu brain we usually eat.

6. Pour into the mold, put a basin under it to filter the water, and cover it with a heavy object for one hour. If you like tender tofu, press it less. If you like old tofu, press it for a long time and adjust the time according to your preference.

7. When it's time to take it out, you can eat it with other foods.