1

Soak soybeans overnight, at least 10 hours in winter.

2

Add 10 times the water and grind into soybean juice with a juicer, which can be filtered once at the same time.

3

Strain the bean juice through gauze again. The finer the filter, the better.

4

Bean juice in a pot ready to boil.

5

Bring to a boil, then lower the heat for a few moments, and then raise the heat to a boil, repeating the process three times, skimming off as much froth as possible.

6

Another way to cook bean juice is to reserve about 200ml of raw bean juice, and drizzle in one-third of the raw bean juice each time the pot opens, without using a low flame, or adding raw water.

7

Cooked soybean juice stand to cool to 80 degrees. Without a thermometer let it sit for about 7 or 8 minutes.

8

While resting the bean juice add 5 grams of salt brine (40:1 with dry beans) to 20ml of water to melt.

9

Salt brine water three times with a spoon stirred into the bean juice, a few circles can be, do not have to stir vigorously.

10

One minute at a time, the third time tofu brain basic solidification.

11

Suck out the water and prepare to press the tofu.

12

A tofu mold or a small drained frame will do, line it with wet saran wrap and pour in the tofu brains.

13

The gauze wrapped, the top pressure weight, half an hour can be, long time tofu is too dry taste is not good.

14

Salt brine tofu well.