Ingredients list

100g soybeans, 3g lactone, 30ml warm water, 1000ml water

Cooking steps

1/13

Soak the soybeans in cold water overnight in advance. If the room temperature is high, store them in the refrigerator.

2/13

Put the soaked soybeans into the juicer.

3/13

Pour in water and separate the okara and soy milk. (After many unremitting experiments, we came to the conclusion that the soy milk produced by the wall-breaking machine cannot be made into tofu curd)

4/13

Sifter the soy milk into a bowl.

5/13

Pour the sifted soy milk into the pot and cook, skimming off the foam.

6/13

Turn to medium-low heat and continue to cook for 5-10 minutes, stirring while cooking. (Key point: Soy milk needs to be boiled twice. The soy milk will be boiling when it reaches 80 degrees. This is a "fake cooked" state. Therefore, it needs to be boiled for another 5-10 minutes after the first boiling to truly cook the soy milk. Cook. Stir while cooking to prevent the soy milk from sticking to the bottom of the pot)

7/13

Put gauze in a basin, let the cooked soy milk cool slightly, and pour an appropriate amount on the gauze. Pick up the gauze with both hands and shake it gently to filter the soy milk. (Don’t pour too much at one time, otherwise it will be difficult to filter)

8/13

Then squeeze the gauze with your hands to filter the remaining soy milk.

9/13

Use warm water to dissolve the lactone and stir evenly. (Lactone is a coagulant used to make soy products. It changes the traditional method of making tofu with brine, which can reduce protein loss and improve the water retention rate of tofu. The texture of lactone tofu is tender and shiny, compared to Tofu made with gypsum is safer to eat. Lactone is available in large supermarkets and online)

10/13

Pour the soy milk into a bowl while pouring. While stirring.

11/13

Skim off the foam.

12/13

Let it sit for about 20 minutes.

The last step

When eating, you can mix it with sugar or light soy sauce according to your personal preference.

Tips

1. Brine tofu has poor water retention and is generally used to make tofu with a harder texture. Lactone tofu has a bland taste, fine texture, and good water retention. It is generally used to make tofu. Gypsum tofu has a fine texture and its water retention is between the two. It can be made into either hard tofu or tofu. However, the bean flavor is insufficient and contains gypsum residue, accompanied by a gypsum smell. 2. The original juice machine can grind the beans very finely, and can automatically separate the bean dregs and soy milk, making the taste more delicate. 3. When eating, you can mix it with sugar or light soy sauce according to your personal preference.