Formula: 15g of dried soybean, 12g of clear water and 3g of glucono delta-lactone.
Steps:
1. Soak 15g of dried soybeans in clear water for more than 6 hours in advance, so that 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 add 12 grams of clear water, start the stirring procedure, and beat the soybeans into soybean milk. Stir as much as possible for a while, and beat the soybean milk as fine as possible. The ratio of soybean to water is 1: 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 then the made soybean milk is 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 on low heat, and stir it constantly with a wooden shovel. 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, skim off 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 3g 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 2 minutes, and the bean curd can be solidified and formed.