1,150g dried soybeans are soaked in clear water for more than 6 hours in advance, and the soybeans are completely soaked and soaked. (If you usually have breakfast, soak it the night before. )

2. Pour the soaked soybeans into the cooking machine, then add1200g of clean water, start the stirring procedure, and beat the soybeans into soybean milk, stirring as much as possible for a while, and beating the soybean milk as fine as possible. The ratio of soybean to water is1:8, and this ratio should be well mastered. The consistency of soybean milk used for tofu brain is higher than that of soybean milk usually drunk.

3. After the soybean milk is made, it should be filtered with rice leakage, and the made soybean milk should be filtered and poured into the pot. It is best to use a non-stick pan when cooking soybean milk. It is easy to stick the pan and paste the bottom with an iron pan or other pan. )

4. After pouring the soybean milk into the pot, boil the soybean milk over low heat, and stir it constantly with a wooden shovel during the period. Never leave people on the way to boiling soybean milk, because there will be a lot of floating foam in this process, which is easy to overflow.

5. After the soybean milk is boiled, remove the excess floating foam with a spoon and cook for 5-6 minutes to ensure that the soybean milk is completely cooked.

6. Prepare a larger container, pour 3g of glucono delta-lactone into the container, then add 30g of cold boiled water and stir to completely dilute the glucono delta-lactone. When the boiled soybean milk is dried to about 85 degrees, pour the soybean milk into the container. Cover and let stand for about 20 minutes, and the bean curd can be solidified and formed.

7. Next, mix a simple marinade, add two spoonfuls of soybean sauce, two spoonfuls of water, half a spoonful of salt and half a spoonful of sugar into the pot, stir well and bring to a boil.

8. Spoon the solidified tofu brain into a bowl, then pour the adjusted marinade, and a bowl of tender and delicious tofu brain will be ready. (You can also match chives and Chili oil according to your own taste. )

Precautions:

In the whipped soybean milk, be sure to boil it thoroughly and keep cooking for a while, so as to completely dissolve a little trypsin inhibitor and saponin contained in the soybean milk.

When adding lactone water, the temperature of soybean milk should not be too high, and it is best to control the addition at about 85~90℃, so that the made bean curd is smoother and tender. During the solidification of bean curd, don't open the lid, which will easily lead to the loss of hot air and the inability to form.