1, dry soybeans 50g, 400ml of water, 3.5g of lactone, seafood soy sauce moderate, coriander moderate, rows of crispy chili moderate

2, will be dry soybeans soaked more than ten hours, the summer should be changed a few times the water.

3, soaked soybean is about three times the weight of the dry beans.

4, put the soaked beans in the bean mill. Add water to grind the soybean milk.

5. Pour the ground soy milk onto a filter lined with a sand cloth to strain the soy milk.

6. Dilute the lactone with a little cold boiled water.

7. Bring the soymilk to a boil and keep it there for two minutes.

8, turn off the fire so that the temperature of the soybean milk down to about 80-90 degrees poured into the liner water, and with a spoon constantly from top to bottom turn well.

9, cover the lid, so that the temperature is maintained, fifteen minutes after the solidification is ready.

10, the tofu brain served to a small bowl.

11, pour seafood soy sauce, chopped cilantro. Add crispy chili and serve.

12, note: the purpose of soaking is to make the soybean grain expansion, absorb enough water, in order to facilitate the extraction of protein. Expanded soybean volume is 2-3 times the volume of dry soybeans, generally 2.5 kg of water per kg of soybeans. If the temperature at 5 ℃ soak 24 hours, about 18 ℃ soak 12 hours, more than 27 ℃ soak 6-8 hours. Lactone point pulp. First dissolve the lactone in water. When the temperature of the soybean milk drops to about 80 ℃, one hand with a spoon up and down the soybean milk, one hand slowly add lactone, finished in 5 minutes.