Ingredients

250g soybean

ingredients

3g lactone

1000ml water

Production step

1 Wash soybeans and soak them in water for more than 2 hours. 2 put it in the cooking machine and add water. Beat into bean juice and pour it into the pot. Stir while burning in the middle fire to prevent sticking to the bottom. 5 put lactone in the rice cooker and add a little cold water to melt. 6 the cooked soybean milk is filtered out of the bean dregs with a strainer. This is soybean milk, you can drink it. 7 cool to about 80 degrees, rush into the rice cooker, and plug it in to keep warm. After about 20 minutes, the soybean milk will solidify. This is tofu brain. 9 put the steamer on the steamer. 10 put the mold on the steamer. 1 1 Spread the cage cloth and scoop in the bean curd. 12 scoop it all in. 13 Cover the cage cloth. 14 press it with a heavy object. You don't have to press it if you like it tender. /kloc-tofu will be ready in about 0/530 minutes.

Tips

1, soybean milk in the pot should be constantly stirred, and when it overflows, turn off the fire quickly, and then turn to a small fire after boiling. Repeat this for 4-5 times before the soybean milk can be completely cooked.

2, you can use bittern or gypsum without lactone, but it seems that there is no lactone to buy.