1, the concentration of soybean milk is: soybean: water = 1: 15 (not thinner than this), and the soybean milk is cooled after boiling;

2. Dissolve gluconolactone with a little water, then pour in soybean milk and stir well. My ratio is 700ml soybean milk, plus 1 teaspoon gluconolactone;

3. The soybean milk is heated or steamed in water, and the temperature of the soybean milk reaches about 80℃ for 65438 05 minutes to solidify;

4. Halogen. An octagonal choke pot, add cauliflower and fungus, stir-fry, add some water, salt and a piece of chicken essence. After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the heat. Bean curd in Kazuhiro Mori bowl, pickled and seasoned with fermented milk and sesame sauce (peanut butter) juice. In this way, the bean curd brain is ready.