1. Soak black beans in water for one night and then peel them.

2. Add 750 ml of water to the peeled black beans, put them into a soy milk machine, and use the soy milk setting to boil them into soy milk.

3. While the soy milk is boiling, you can prepare the brine. Put 1.5 grams of gluconolactone in the plate, add a tablespoon of boiled water to dissolve and set aside.

4. After the soy milk is cooked, filter out the bean dregs.

5. Crash the soy milk into the brine.

6. Then pour the soy milk back into the original container and let it sit for 15 minutes. Be sure not to stir the soy milk out of curiosity after mixing it, otherwise the soy milk will not coagulate.

7. After 15 minutes, the tofu curd is ready.

Cooking Tips

Cooking is a technical job. The key is to control the temperature. The suitable temperature is 80 to 90 degrees Celsius. According to my experience, basically filter out the bean dregs. After the temperature is right, you can hit the pulp immediately