Lactone point tofu, made out of particularly good, old and tender suitable, especially suitable for braised tofu, mapo tofu, tofu soup, etc. If you do frying tofu, you have to press it for a while longer, and the tofu is much less fragile.
In order for you to better grasp the ratio, the detailed records are as follows:
Used 350 grams of dry beans, 2100 ml of water, 5 grams of lactone, made out of the coagulation of natural, not a little sour taste.
The ratio of dry beans to water is 1:6, and the ratio of lactone to dry beans is 1.4:100. Use a soy milk machine to do this, and use gauze to squeeze out the bean juice vigorously, and I feel that the amount of tofu is relatively low, and the dregs of the beans are more, so if you make more bean juice, you can adjust the ratio of lactone slightly larger, but not more than 1.8:100, more will be sour.