There are many ways to make tofu. The basic principle is to coagulate protein in soybean milk by adding coagulant. There are many coagulants. Usually we use three kinds in our daily life and market: gypsum, lactone and brine. Tofu brain is mainly made of gypsum or lactone.

Family mode of production:

1, make soybean milk: I suggest you buy a soybean milk machine, soak dry soybeans for 3-4 hours (summer) and soak them for 7-8 hours in winter. After the beans are soaked, put them into the soymilk machine and follow the instructions of the machine, so that hot soymilk can be made soon.

2. Paste application: stir a proper amount of gypsum or lactone with a small amount of water (the coagulant can be bought from the shelf, and the dosage will be indicated on the package. Generally, the amount of gypsum powder is three thousandths to five thousandths of the amount of soybean milk, and the amount of lactone is one thousandth to two thousandths). Put it in a container filled with tofu and pour out the cooked soybean milk while it is hot (it takes about 85 degrees Celsius to make lactone tofu and 95 degrees Celsius to make gypsum tofu). If you think that soybean milk and coagulant are not completely mixed,

3. Tofu brain: After the pulp is cooked, cover the container and let it stand for 5- 10 minutes, which is the fresh and delicious tofu brain.

4, seasoning: lactone tofu brain will be slightly sour, tofu brain made of gypsum is a bit bitter. You can season according to your own habits. If you like sweets, you can also add sugar during pulping.