The recipe and recipe of authentic tofu brain are as follows:

Recipe: 150 grams of dried soybeans, 1200 grams of water, and 3 grams of glucolactone.

Steps:

1. Soak 150 grams of dried soybeans in water for more than 6 hours in advance, and soak the soybeans completely. (Generally, if you eat it for breakfast, soak it the night before.)

2. Pour the soaked soybeans into the food processor, then add 1200 grams of water, start the mixing program, and beat the soybeans into soy milk. Stir for a while and beat the soy milk as finely as possible. The ratio of soybeans to water is 1:8. This ratio must be mastered well. The consistency of soy milk used to make tofu brain is higher than that of the soy milk you usually drink.

3. After the soy milk is made, filter it through a rice strainer. Filter the soy milk and pour it into the pot. (It is best to use a non-stick pan when boiling soy milk. It is easy to stick to the pan and smear the bottom when using an iron pan or other pans.)

4. After pouring the soy milk into the pot, boil the soy milk over medium-low heat. During this period, stir continuously with a wooden shovel. Be sure not to leave other people while boiling soy milk, because a large amount of foam will be generated during this process, which can easily overflow the pot.

5. After the soy milk is boiled, use a spoon to skim off the excess foam and cook for another 5-6 minutes to ensure that the soy milk is completely cooked.

6. Prepare a larger container, pour 3 grams of glucolactone into the container, then add 30 grams of cold boiled water and stir to completely dilute the glucolactone. When the boiled soy milk has cooled to about 85 degrees, pour the soy milk into the container. Cover the lid and let it sit for about 20 minutes until the tofu curd is solidified.