main ingredient: soybean 25g, auxiliary material: lactone 3g, water 1ml

Step 1: Wash the soybean and soak it in water for more than 12 hours.

step 2: put the soaked soybeans in a cooking machine and add water.

Step 3: Beat into bean juice and pour it into the pot.

step 4: stir while burning in the middle fire to prevent the bottom from sticking.

step 5: put lactone in the rice cooker and add a little cold water to melt it.

step 6: filter the bean dregs from the cooked soybean milk with a strainer.

step 7: cool to about 8 degrees, rush into the rice cooker, and plug it in to keep warm.

Step 8: About 2 minutes, the soybean milk will solidify. This is tofu brain.

step 9: put the steamer on the steamer.

step 1: put the mold on the steamer.

step 11: spread the cage cloth and scoop in the bean curd.

step 12: scoop them all in.

step 13: cover the cage cloth.

step 14: press it with a heavy object. You don't have to press it if you like it tender.

Step 15: Tofu will be ready in about half an hour.