Recipe: 150 grams of dry soybeans, 1200 grams of water, 3 grams of gluconolactone.

Practice steps:

1, 150 grams of dry soybeans soaked in water for more than 6 hours in advance, soak the soybeans completely soaked, soaked big. (Generally for breakfast, soak the night before.)

2, the soaked soybean into the cooking machine, and then add 1200 grams of water, start the mixing program, the soybean into soybean milk, try to stir for a while, the soybean milk as fine as possible. The ratio of soybeans and water is 1:8, this ratio should be mastered, do tofu brain soybean milk consistency than usual drink soybean milk consistency is higher.

3, soybean milk after beating, to use the rice funnel filter once, the beaten soybean milk filtered and poured into the pot. (It is best to use a non-stick pot to simmer soybean milk, with an iron pot or other pots are easy to stick to the pot, the bottom of the paste.)

4, pour the soybean milk into the pot, open medium-low heat simmering soybean milk, during the wooden spatula constantly stirring. Simmering soybean milk on the way must not be away from people, because the process will have a lot of froth produced, it is easy to overflow the pot.

5, soybean milk boiling, with a spoon to skim off the excess froth, and then cook for another 5-6 minutes to ensure that the soybean milk is fully cooked.

6, prepare a larger container, pour 3 grams of gluconolactone into the container, and then add 30 grams of cold boiled water and stir to dilute the gluconolactone completely. Wait until the simmering soymilk has cooled to about 85 degrees, then pour the soymilk into the container. Cover and let stand for about 20 minutes for the tofu brain to solidify and take shape.