2. Pour the soaked soybeans into the soymilk machine, and pour a proper amount of water to cook the soymilk;
3. Filter the bean dregs in the soybean milk, cool it to 80-90 degrees, pour it into the internal fat, cover it and let it stand for 20 minutes.
Gypsum tofu flower: 1. Soak dried soybeans for about 6 hours (change water for 2-3 times), grind them into slurry with a stone mill, filter off bean dregs, put them in a pot to boil, then add vegetable oil to disperse foam. In another pot, add 150g water to melt the gypsum powder, then pour the pasted soybean milk into the pot, cover it, and form balls after about 1 hour. 2. Mix soy sauce, pepper powder, fermented soybean (pressed into sauce with a knife), cooked pepper, monosodium glutamate, and onion (washed and chopped) in a bowl and put them in each small dish. When eating, everyone put tofu in a bowl with 1 sauce and dip it in the sauce.
Beijing bean curd brain: 1. Making bean curd brain: (1) Soak soybeans in cold water (3-6 hours in spring and autumn, 1 hour in summer and five or six hours in winter. If it is cold and urgent, you can use warm water. Add about 15 kg of water and grind it into a thin paste. The finer the better. Then add cold water 15 kg, stir evenly, put it in a cloth bag and filter out the slurry repeatedly until the bean dregs are not greasy, and it is appropriate to add 5 kg of beans to 35 kg of slurry. Then skim off the floating foam on the pulp juice, float on the fire, scoop out 1/3 pulp juice, put it in another pot, pour the remaining pulp juice into another insulating porcelain barrel, and also skim off the foam on the surface. (2) Put the cooked gypsum powder into a wooden spoon, add 0.5 kg warm water and sink it into the slurry of the porcelain barrel, then lift it, then turn the wooden spoon sideways to pour gypsum into the slurry, and then pour the scooped 1/3 slurry into the slurry of the porcelain barrel, so that the slurry and gypsum can be fully mixed during tumbling. After standing for 5 minutes, skim off the floating foam, and the tofu brain condenses below. 2. Salt water pouring: sliced mutton. Wash Tricholoma, juice with more water, take out Tricholoma, and cut it quickly. Use mushroom juice, garlic paste, salt and water chestnut about 2 kg to make a thick juice for use. In another dry pot, add 30kg of cold water to boil, add the chopped mutton, add salt, soy sauce and monosodium glutamate, and then boil, that is, pour the prepared sauce and stir, then pour it into another thermos, sprinkle with Tricholoma, and drizzle with pepper fried with hot hemp. 3. When eating, first put the tofu in a bowl, pour salt water and Chili oil on the tofu, and sprinkle garlic.
Rose bean curd flower: 1. Pour the instant bean curd pollen into the bowl, remove the flower base of the rose, spread out the petals and put them into the bowl with the instant bean curd flower. 2. Pour 100 ml boiling water into a bowl and stir clockwise until the instant bean curd powder is completely dissolved. 3. Let it stand for 15 minutes, and the bean curd flower can be eaten after solidification, and the flavor is better after refrigeration. Tip: 1, instant tofu flower is sold in the supermarket, in powder form. 2, be sure to stir clockwise, can't stir, otherwise the tofu will not solidify.