There are many ways to make tofu brain, the basic principle is to add the coagulant to make the protein in the soybean milk coagulation, coagulant there are many kinds of coagulants, usually in our daily life and the market use three kinds: gypsum, lactone, salt brine. And to make tofu brain mainly use gypsum or lactone.

Home-type production methods:

1, making soy milk: it is recommended that you buy a soy milk machine, dry soybeans soaked for 3-4 hours (in summer), soaked for 7-8 hours in the winter, the beans soaked and put into a soy milk machine, according to the instructions of the machine operation, you can soon make hot soy milk.

2, point pulp: pulp appropriate amount of gypsum or lactone with a small amount of water (coagulant can be bought ready-made, there will be dosage instructions on the package, the general amount of gypsum powder for the amount of soybean milk three to five thousandths of the amount of lactone to one thousandth of one thousandth of the amount of one thousandth to two) into the container containing tofu brain, will be boiled soybean milk while it is still hot (to do lactone tofu brain to be 85 degrees Celsius or so, gypsum tofu brain to reach 95 degrees Celsius or so) rushed in! If you feel that the soymilk and coagulant are not mixed sufficiently, use a spoon to stir a few times immediately after rinsing (note that you can not stir too much too fast, generally do not need to stir).

3, dun brain: pulp point is good, the container will be covered, let stand for 5 - 10 minutes, that is, into a tender and delicious tofu brain.

4, seasoning: lactone tofu brain will have a slightly sour taste, gypsum made of tofu brain a little bitter taste. You can flavor it according to your own habits. If it is a sweet tooth, you can also add sugar right at the time of making pulp.

It sounds complicated, but in fact it is very simple, after a few more times, you will be able to do it in one go.