material

300g of soybean, 4g of lactone and 0/800-2000ml of water.

working methods

1. Soak the soybeans for about eight or nine hours until the soybeans are completely soaked.

2. Add water to soybeans and grind them into soybean milk with a cooking machine or soymilk machine (cold drink function). Find a clean cotton cloth and put it in a bigger basin.

3. Pour the soybean milk into the cotton cloth with a sieve.

4. Filter out the bean dregs and drain them as much as possible.

5. Put the soybean milk into the pot, heat it on low heat, and skim off the floating foam on the surface with a spoon.

6, slow stew, stir with a large spoon while cooking, to avoid burning the pot.

7. Turn off the fire until the soybean milk boils.

8. At this time, 4 g of lactone was mixed with 25 g of warm water to dissolve it.

9. Remove the soybean milk from the fire and naturally cool it to 80-90 degrees. You can use a thermometer, which is more accurate. It doesn't matter without a thermometer. It takes about a minute in this weather.

10, pour in the lactone solution, stir quickly, and the action must be rapid. About three or four seconds, cover the pot immediately and start stewing.

1 1. Cover with soybean milk and stew 15 minutes. When you open the lid, you will find that everything is solidified. This is the tofu brain we usually eat.

12, you can take out a little to make tofu brain.

13. Take off the bottom pad of the six-inch heart-shaped mold, put it on the perforated grate, and put a piece of gauze on it, and one layer will do.

14, quickly crush the tofu in the pot, pour it in quickly, and scoop the tofu into the mold. You can stir the tofu in the mold with a spoon and filter out the excess water, otherwise the six-inch mold will not fit.

15. Put it all in and cover it with gauze.

16, and then lay the bottom mat.

17, put a pot of water on it. If the bottom of the pot is too big, you can find various intermediaries, so I used a big low bowl as an intermediary.

18, press for 30 minutes, and the tofu is ready.