When it comes to home made soybean milk, tofu brain or tofu, the necessary equipment is of course able to soak good soybean crushing equipment. Other essential supplies, one is best to have a thermometer 100 ℃ (generally available in medical stores), the second is a thicker net basket and a finer net Luo (filtering), the third is to the dry goods store to buy a bag of "β a gluconolactone" as a coagulant (of course, gypsum is fine). Early years I spent 30 yuan to buy a bag of 500 grams, used for many years has not yet been used up (such as each time with two large bowls of soybean milk to make tofu brain, you need to use 100 grams of soybeans, with this fat only 2 grams). With the above items, the following specific method of making tofu brain and tofu: 1. Soybeans To choose the full grain shape, whole grain, fresh soybeans, soybean milk rate is low, try not to use. Bad beans, moldy beans will affect the flavor and quality of tofu, should be removed. 2. processing methods (1) soaked soybeans will be washed, soaked in water. Soak beans in water to clean, avoid mixing oil, salt, acid, alkali and other substances. Soaking time is generally 16 to 20 hours in winter, 8 to 12 hours in spring and fall days, 5 to 6 hours in summer. Temperature below 0 ℃, soaking water should be added some hot water; temperature at about 35 ℃, to change the water, leaching up with water to remove the sour flavor. Appraisal of soaked beans is moderate, soybeans can be twisted into two flaps, to the inside of the bean flap is basically flat and still leave a line of low concavity is appropriate. After soaking, use your hands to thwart the skin of the beans, and use water to bleach off the skin of the beans (this can make the tofu residue delicious). (2) Grinding Soaked soybeans into the soy milk machine, will be crushed. As soon as the machine stops making a roaring noise, unplug it and pour the soymilk into another small pot. If you have a large population or want to make more, put the soaked beans into the soymilk maker and pulverize them several times. In my experience, I put in the beans soaked with two taels of dry beans at a time and add 2 pounds of water. Want to do more, and so on, more than a few operations. (3) filtration is a prerequisite for improving the quality of the finished product. Through filtration, the protein and bean skin and insoluble crude fiber are separated. The mesh of the filter cloth should be appropriate. Filtering should be washed once to drain the soybean milk. In the whole process of pulping, the amount of water is 10 to 11 times the amount of dry beans, 7 to 8 times the soybean milk. (4) Cooking The filtered soymilk should be put into the pot as soon as possible to prevent rancidity. Cooking usually with an open pot. Soybean milk should be boiled, boiling 2 to 5 minutes. Raw water and raw pulp should not be added during the cooking process to avoid destroying the gelatinous state. Should raise the soup to stop boiling, or reduce the heat appropriately to prevent overflow and paste pot. (5) point pulp is the key to determine the yield and quality of soybean products. The first is the point pulp temperature. Must be maintained at 85 degrees best. The second is the coagulant. Such as "β a gluconolactone". According to the amount of soymilk 1000 grams of 2 grams of fat to make tofu brain (if this ratio, can also be made into tofu, just too tender); According to the amount of soymilk 1000 grams of 2.5 grams to make tofu (soft and hard is more moderate). If gypsum as a coagulant to make tofu, according to each 100 grams of dry beans with gypsum 3.5 to 4.0 grams. The gypsum used to make the batter should be ground into powder and made into a suspension with the water used to wash the batter. Point pulp, whether with "β a gluconate endolipids", or gypsum as a coagulant, are used to flush method, that is, with part of the cooked soybean milk and "endolipids" (or gypsum water, sunk in the bottom of the feet do not have to) blended together, flushed into the cooked pulp (to have a certain height, at least 30 centimeters, to have a certain height, at least 30 centimeters, to have a certain height. At least 30 centimeters, to form a certain impact), so that the protein coagulation. Point pulp should be covered with heat preservation, stand 20 to 25 minutes, to be precipitated to form tofu brain, precipitation of tofu water is not cloudy after the finished tofu brain. According to my experience, every 100 grams of soybeans, can make a very thick two large bowls (2 city pounds) tofu brain. (6) do tofu to be tofu brain temperature of about 70 ℃, you can press the package of tofu. Pour the tofu brain into the box covered with a cloth set (the following must be able to leak). Wrapping cloth to choose a more porous, strong fabric. In the family can choose the mask cloth, on the package when first washed with warm water, and then poured into the tofu brain, wrapped tightly, in accordance with the specifications of the product pressurized molding, or placed for a period of time that is into a delicious tofu. According to my experience, every 100 grams of soybeans, can do 200 grams of tofu. Another small bowl of tofu dregs.