1. Wash the dried soybeans and soak them overnight. You can soak it when you sleep at night to let the soybeans absorb enough water. Put the refrigerator in summer and put it indoors in winter. Add water to the scale line of 1300ml, that is, beans and water together to 1300ml, and beat for 3 times in cold drink juice mode.
2. Filter after pulping. At this time, there are more bean dregs. I use a teh tarik bag, so the pulp will be faster.
3. At this time, I filtered out about 1000ml of soybean milk and poured it into the pot to cook. I kept stirring with a spoon to prevent sticking, scratched off the foam, and turned off the heat after boiling.
4, let stand, this time prepare 2.5 grams of lactone, add cold water to melt, just a little water, almost as much as the bottom of the bowl. In the meantime, you can wash the soymilk machine and clean up the desktop.
5, this is the water that melts lactone, and then pour it into the inner container of cooking.
6. Soymilk is about 80-90℃. Before pouring the cooked soybean milk into the container, slowly pick out a beautiful rotten skin with chopsticks and then pour it into the container.
7. Stir gently to remove the foam.
8. Put it in a rice cooker and press the heat preservation button for 20 minutes.
9. Ding, 20 minutes, tender tofu brain will be fine.
10, put it in a bowl, sprinkle some sugar on the sweet one, and add soy sauce and chopped green onion shrimp skin to the salty one.