A, ingredients: dry soybean 180-210g, lactone (1000g soybean milk with 2.5-3g lactone, to the actual beat after the soybean milk shall prevail), water 1100g

Two, tofu brain practice and steps:

1, first dry soybeans soaked in water in advance with one night. Southern tofu brain like tender, then use 180-190g dry soybeans, while northern tofu brain like older, then use 210g dry soybeans.

2. Add the dried soybeans we soaked overnight into the cooking machine and pour in 1100g of water.

3, cooking machine is recommended to use more than 1000W, you can play a little more, play the finer the better, play the finer, the coagulation of the tofu brain about good, this is a very critical step, directly affects the back of the tofu brain we do not do well.

4, soybean milk after playing well, with 80 mesh filter (80 mesh filter than the general filter soybean milk are fine, this can be in the almighty above a treasure to buy) for filtration, and filtering 2 times. The first time you use a pressure bar to dry the residue, while the second time you do not need to use a pressure bar, just pour it directly into the strainer.

5, after we filtered the soymilk, there are 850g.

6, every 1000g of soymilk, add 2.5-3g of inner fat. So the algorithm is 0.0025 or 0.003 x the weight of the soymilk in grams. We are here 850g, then it is 0.0025x850 = 2.2g, 0.003x850 = 2.6g, then, our 850g of soymilk need to put 2.2g-2.6g of internal fat.

7, melt the inner fat with 1 tbsp of warm water in advance, and mix well in a small bowl. (2.5-3g inner fat with 1 tbsp to 1? tbsp of warm water to soak).

8, put the soybean milk on high heat to boil, do not need to stir or occasionally stir once or twice, do not let the soybean milk overflow can be, boil, you can turn to medium heat to cook for 5 minutes. Never be careful not to puff out, because our soymilk grams correspond to good inner fat, if you want to puff out, you can use your mouth to blow the air down.

9, before the soymilk off the heat, we pour the melted lactone into a large bowl.

10, soybean milk side of the cooking for 5 minutes after turning off the heat, turn off the heat, use a spoon to quickly stir to avoid puffing out, and then let it stand for 15-20 seconds after the soybean milk from the side of the large bowl into the soybean milk, remember to rinse from the side, do not directly to the large bowl of the inner fat rinse.

11, when rushing, keep from the side of the big bowl inward rushing, and try to let the soybean milk in the rushing, can turn up by themselves, because after rushing into the soybean milk we can not manually stir.

12, to the big bowl first covered with a piece of cloth, and then in the top of the cloth, covered with a lid, this is to prevent the steam flow of soybean milk to the inside of the tofu brain, smothered for about half an hour, tofu brain is done.

13, excellent tofu brain is a spoon to scoop tofu brain, and tofu brain is usually in the spoon, half in the spoon outside, and will not break, so the tofu brain is excellent tofu brain! Then, this is the time to drizzle the juice according to their own taste, according to their own like to add sweet, add salty, own choice it!