Ingredients

500 grams of beans, 2500 grams of water, 6 grams of internal fat, 5 grams of salt, 10 grams of oil

Method/steps

Wash the beans first to remove impurities, and then soak the beans in double the amount of water overnight. Soaked beans generally absorb twice as much water as themselves. After soaking, be sure to rub and wash thoroughly to remove the layer of Aspergillus aflatoxin on the surface of the beans. (You can add 1 gram of alkaline noodles to it during soaking, which can improve the solubility of the protein. You can also skip it.)

2

Then add four times more water, divided into Stir it into soy milk with a blender

3

Pour the soy milk into the container with a towel. There will be a lot of foam on it. Squeeze out the soy milk vigorously, leaving out the bean dregs.

4

Strain the soy milk through a sieve to remove the floating foam.

5

This is the extra bean dregs. You can use it to add an appropriate amount of water to make soy milk. You can also make bean dregs toast and bean dregs steamed buns.

6

Take 6 grams of lactone (not too much lactone, otherwise it will easily become sour)

7

Use a little Boil cold water

8

Add 5 grams of salt and 10 grams of oil to the soy milk and stir continuously until it boils. Let it cool for a while, about 85 degrees. , pour in the inner fat, stir for a few times, and cover. Open the lid after 15 minutes. The soy milk has solidified.

9

Take a container with eyes, I used the steamer basket on the rice cooker. (Regarding the choice of container, it is best to choose a smaller diameter so that the tofu will look better and be taller)

10

Cover it with a new towel or gauze ( The water squeezed out in this way will flow out through the gauze)

11

Pour in the solidified soy milk and stir for a few times (the tofu made after stirring for a few times will be more delicate)

12

Cover the towel with a rice cooker filled with water and wait for 30 minutes.