2, soybean soaking 6 hours or more, soak large. 250g dry soybean can soak 500g of wet soybean, that is, 1 catty. Use the soy milk machine to beat the juice function into a thick raw soy milk, divided into two times to beat soybeans. Once 250 grams of wet soybeans and 2000ml of water, repeated three times, the pulp rate is particularly high.
3, soybean milk filtered out, directly filtered raw soybean milk.
4, filtered soybean milk boiled over high heat, turn to low heat and cook for another 2 minutes, the bubble glancing away, because soybean milk is open is just an illusion, so you also need to cook over low heat for 2 minutes.
5, cooling 5 minutes, that is, when the soybean milk at 85 degrees when the skin out of the beans, in the process of the gypsum with warm water, 12 grams of gypsum powder with 250 milliliters of warm water.
6, with a larger pot, or rice cooker. First pour the gypsum water, shake, because gypsum water is easy to precipitate, the next 85 degrees of soybean milk to raise a little bit of pour down the gypsum water rinse, the next don't move, directly into the rice cooker insulation for 15 minutes, quietly waiting for 15 minutes, to be solidified is the tofu flower, the excess bubbles glancing away. Then you can eat tofu flower.
7, next to put the tofu flower to the tofu rack container, put on the weight, the water pressure out, to eat a little harder on the pressure for a while, to eat a little less tender pressure, then look at the pressure of the tofu can be good.