1.25g lactone tofu king

250 grams of dried soybeans

1 pen pointer

thermometer

Appropriate amount of chopped green onion

0.25 teaspoon sesame oil

Proper peanut butter

Appropriate amount of soy sauce.

1, 250 grams of dried soybeans were soaked in water for one night and made the next day.

2, soaked soybeans, add half water and half beans with a spoon to the juice machine, grind into soybean milk juice, and the sweet potato is repeatedly ground twice. Come out with two large cups of 800 ml soybean milk juice.

3, with a little water, dissolve the fat, see clearly, only a little water at the bottom of the bowl is enough! Of course, a little more is nothing! The internal fat is melted with a small amount of warm water in proportion (500g soybean juice: 1.25g internal fat) and put into a heat-preserving pot.

4. Boil the bean juice you just punched, pour it into a prepared stainless steel basin, measure the temperature with a pen thermometer, and cool it at 80 to 90 degrees!

5. Pour the dissolved internal fat solution into the pot from the basin and mix thoroughly, while stirring evenly, cover and keep warm, and don't move the position. (You can also pour two containers back and forth without stirring, and put them into the heat preservation container after two rounds. Sweet potato uses the rice cooker at home, just turn on the heat preservation function directly! )

6. Open it after 20 minutes, and the tender tofu brain will be ready!

7, pour some chopped green onion, soy sauce, sesame oil, peanut butter, shrimp skin and so on, and you can eat it according to your favorite taste.

matters need attention

The tenderness and smoothness of tofu brain depends on the added brine and heat, and the key to taste is the marinade.