Making time: <; 3 minutes

energy: low calorie

1. Ingredients

main ingredient

1g of soybean

auxiliary ingredient

2g of lactone

2. Seasoning

1ml of water

1 handful of

sesame oil

1g of pickled mustard tuber. Methods and steps:

Step 1

Weigh 1 grams of dried small soybeans, prepare glucono delta-lactone

Step 2

Soak the soybeans in clear water overnight, completely swell, and filter off the water after soaking (1 grams of dried soybeans are soaked to 236 grams)

Step 3

Add 1 ml of clear water to the soymilk machine

. Turn on the function of making soybean milk

Step 5

Filter the prepared soybean milk with a strainer twice (gauze or cloth bag will have better filtering effect)

Step 6

I measured the temperature of the filtered soybean milk, which is only 72 degrees. The suitable temperature for making soybean milk to release lactone is about 85 degrees

Step 7

Pour the soybean milk into the pot, heat it again, and cook it on medium heat until you see the edge of the pot. Turn off the fire

Step 8

Weigh 2g of glucono delta-lactone in advance, melt the glucono delta-lactone liquid melted in Step 9

with a spoonful of cold water and pour it into the pot, while stirring

Step 1

Cover it and let it stand for about 15 minutes (to maintain the temperature, I put the whole soybean milk pot into a big pot filled with hot water, In fact, this step should be possible without doing it)

Step 11

Prepare shrimp skin, chopped mustard tuber, chopped green onion, chopped laver and soy sauce (if you like sweet taste, this step is ignored, just change it to your favorite sweet taste)

Step 12

After the soybean milk in the pot is solidified, put it in a bowl with a big spoon and put the shrimp skin and soy sauce on the surface.