Preparation materials: soybean 150g, lactone 3g? , clean water 1200ml, warm water 20ml.

Production steps:

1, pick up the bad soybeans, wash the soybeans and soak them in clear water overnight (8- 12 hours)

2. Change the water for cleaning after the soybeans are soaked.

3. Put the soybeans into the blender, and then add 1200ml water (pour water while pressing).

4. Contain soybean milk and bean dregs in containers.

5. Filter the pressed soybean milk froth with a mesh screen.

6. Filter the soybean milk into the pot through a mesh screen.

7. Then scoop out the floating foam with a mesh screen.

8. Cook the soybean milk on low heat, stir while cooking, and boil until it boils. Skim off the soybean milk foam. Cook the soybean milk for a while as much as possible, and it is easier to solidify when it is completely cooked.

9. Turn off the fire and cool the boiled soybean milk to about 90 degrees Celsius (about 1 min). During the period of cooling the soybean milk, prepare to melt the lactone, and melt the lactone with 20ml of warm water (put it in a metal container for later use after lactonization).

10. Lift the rotten skin on the surface of the cooled soybean milk with chopsticks.

1 1, then wash the soybean milk down the wall of the container with lactone from a height to minimize the foam, and collide with the soybean milk to produce tofu pudding.

12, skim the floating foam with a mesh screen.

13. Stir the soybean milk and lactone with a big spoon for a few times, then add a lid and keep warm by using the residual temperature of the soybean milk.

14, standing and waiting for 20 minutes to solidify and form the bean curd.

15, and then put the prepared bean curd and bean curd into the bean curd mold of the laid bean curd cloth.

16, press with a heavy object, remove excess water, and press and shape.

17, finished product drawing