Main material: soybean, and auxiliary material: bittern.

1. First, the soybeans are completely soaked in tap water.

2. Rinse the beans, put them into a wall-breaking cooking machine, and inject 900g of clean water.

3, start the grain button to get delicate soy milk in an instant.

4. Pour the soybean milk into 4 layers of gauze.

5. Filter out the bean dregs.

6. After boiling with medium and small fire, keep boiling for 5 minutes.

7. Dissolve 3 grams of bittern with 16 grams of water. Brine is ready.

Extended data:

First, the practice of tender bean curd: 1. Slowly drop the melted bittern into the cooked hot soybean milk, stirring while pouring, and the action should be slow. 2. When fine beancurd is produced, stop, cover and stand for 10-20 minutes, and coagulate. Press the bean curd with a spatula to make it solidify into pieces, scoop out excess water, or scoop it on gauze and filter it slightly. Before you continue to make tofu, scoop the bean curd into gauze and wrap it. Filter out the water to make tofu.

Second, the scientific name of bittern is bittern, which is the mother liquor left in the salt pond after salt is made from seawater or salt lake water. The main components are magnesium chloride, calcium sulfate, calcium chloride and sodium chloride, and it tastes bitter. After evaporation and cooling, magnesium chloride crystals are precipitated, which are called halogen blocks. It is a commonly used coagulant for making tofu in northern China, which can make protein in soybean milk coagulate into gel and analyze the water. Tofu made of bittern as coagulant has strong hardness, elasticity and toughness, and is called old tofu, or north tofu and hard tofu.