The relatively tender tofu curd is made from soybeans, and the ingredients are dried soybeans, water and gluconolactone. Soybeans are the main raw material for making tofu and tofu curd, and it is best to choose plump and not shriveled dry soybeans. Prepare 150 grams of dry soybeans and soak them in water for ten hours until they are soft and soft. Prepare for cooking. Use the bucket of a food processor or wall-breaking machine to take out 1300 ml of water and pour it into a clean basin. Note that when making soy milk later, be sure to take out the 1300 ml of water until it is used up.

Put the soaked soybeans into a food processor or wall breaker and add water to make the soy milk. If the food processor is relatively small, you can beat it in two times. Pour the beaten soy milk into the pot. If it is tender, you need to filter the bean dregs again with gauze. If you use a wall breaker, you can ignore this. Since the wall breaker has a strong stirring ability, there will be no bean dregs. After all the soy milk is beaten, start cooking the soy milk. Remember that the soy milk in the pot is It is troublesome to cook the soy milk with 1300 ml of water and 150 grams of dried soybeans. Because the soy milk can easily overflow the pot, when there is a lot of foam in the pot, use a spoon to slowly stir the soy milk to make tofu curd. Always be aware that soy milk is not edible and can easily lead to poisoning after consumption. If the time is short, it is best to cook it for another five minutes before eating

Pour the soy milk from the pot into an empty basin and let it cool for about two minutes. While cooling, you can pour the prepared glucolactone into another bowl. Dissolve the soy milk in a basin with a small amount of warm water, then cool it for two minutes. Pour the soy milk into the lactone basin without stirring and brush off the foam on top. After solidifying for about 30 minutes, you can open the plastic wrap and use it. At this time, the tofu curd is smoother and more tender, and you can make marinade according to your personal taste or directly add light soy sauce, coriander, and chili oil for consumption. Therefore, when making tofu curd, use glucose. The inner fat is more important and will be softer after use. The tofu curd added with glucolactone will not become sour or bitter, so do not wait for the boiled soy milk to directly rush into the endoplasm. This will easily cause the isolation layer. Be sure to cool it for two minutes before using it again. Pour in the lactone but do not stir, cover with plastic wrap and let solidify for three minutes.