Production steps:
1. Soak soybeans with 4500 grams of clean water. The higher the bubble, the better the soybean milk, and the more tofu pudding you make.
2. The "Fine Grinding" function key is used in the brewed soybean milk processor, in which the ratio of beans to water is beans 1 water 3.
3. Boil the ground soybean milk in a large pot. Stir while cooking, it is easy to paste the bottom.
4. Drain the cooked soybean milk with baskets and gauze.
5. When the soybean milk is at 90℃, dilute the brine with cold boiled water, add half a spoon to the soybean milk with a large spoon, and stir slowly. After four or five minutes, mix the brine repeatedly until tofu flocs appear.
6. Yellow tofu water will appear slowly.
7. Tofu catkins are getting thicker and thicker.
8. Take a sieve, a vegetable basket and a basket and squeeze them gently.
9. Scoop out the squeezed cellar water
10, the edge should be squeezed tightly, otherwise it will be loose easily.
1 1, so the degree is similar.
12, cut into pieces with a kitchen knife.
13, finished product drawing