1. One pound of soybeans requires seven pounds of water.

2. The age or tenderness of tofu brain, and the amount of water produced are related to the concentration of soy milk, which is the ratio of dry beans to water. Depending on the water quality in different places and the differences in soybeans, the ratio is not certain.

3. When I make it at home, the ratio of dry beans to water is about 1:7. (For example: one or two dry beans are soaked and beaten with seven or two ounces of water). What must be noted here is: the water used to soak the beans is not within the "7". Once you know this ratio, you can adjust it left or right to the degree of tenderness you want.

100g fresh soybeans, 850g water, 4g pea starch, 1g internal fat, sugar, fragrant soy sauce, diced mustard, coriander, chopped green onion, chili oil

Preparation steps:

The first step: wash the soybeans and soak them overnight until they become round and plump. Then pour it into a food processor (it can also be a soymilk machine), then pour one pound and seventy ounces (850g) of water to make soy milk. After beating, pour it into a mesh bag, squeeze out the soy milk and filter out the bean dregs.

Step 2: Skim off the foam in the soy milk bowl, pour the soy milk into a large pot, simmer over medium heat and stir constantly to prevent it from sticking to the bottom of the pot. After boiling, continue to simmer for 6 minutes until the soy milk is completely cooked (open the lid during the entire simmering process). After cooking, turn off the heat and let cool slightly for later use.

Step 3: Add 4 grams of pea starch and 1 gram of internal fat in a large bowl, and add a little room temperature water to mix. After the soy milk has cooled to 85 degrees, pour it directly into a large bowl, gently skim off the foam and let it sit.

Step 4: Add slightly hot warm water to the pot, cover the soy milk and put it into the warm water pot, cover it for about 30 minutes, until it is completely formed.

Step 5: Put the prepared tofu into a bowl, make it sweet or salty according to your favorite taste, and you are ready to eat! If you like it salty, you can add a little fragrant soy sauce, diced mustard, coriander, chopped green onion, and chili oil to the tofu. If you like it sweet, just add sugar!

Key points in production:

1. When making soy milk, use the ratio of one pound of soybeans to eight or nine pounds of water; the ratio of internal fat to soy milk is one pound of soy milk plus one gram of internal fat. If you want the tofu to be more tender, you can reduce the proportion of internal fat accordingly.

2. After pouring the soy milk into the large bowl, be sure not to stir.

If you want to eat tofu brain, please follow the above steps completely. I have told you all the recipe proportions and techniques for making it. It is difficult to fail!