100g of soybeans

1000g of water

2g of internal fat

Step 1

Clean drops of soybeans soaked in cold water for about five or six hours, no wrinkles and fullness of the appearance of the completion of it.

Step 2

The soaked soybeans out, put into the cooking machine, 1000g of water into a part of the cooking machine, not more than a centimeter of soybeans, began to beat the soybean milk, half a minute. Filtered through a sieve, soybean milk left, soybean residue and then put into the cooking machine with water to play half a minute, filtering. Repeat several times to use up 1000g of water.

Step 3

The dregs of the beans can be kept for stir-frying and noodles. Strain the soybean milk through a gauze cloth once more, so that the bean curd is very fine.

Step 4

Soybean milk simmering over low heat, boiling for about five minutes can be, in the middle of the constant stirring, so as not to paste the bottom. Take it off the heat and let it sit for a minute or two until it comes down to about 80°. Melt 2g of the inner fat in a little warm water and pour it into the non-boiling soymilk, stirring well.

Step 5

Pour into a rice cooker set to keep warm, cover and allow to set for 3-8 minutes.

Step 6

Add your favorite ingredients, green onions, sesame seeds, chili oil, sesame seeds, soy sauce, soy sauce, cooking wine, cooking oil, salt, cilantro~

Step 7

Or you can thicken the sauce by adding the ingredients from the previous step with water, and then enjoy it!