Soymilk raw materials for making bean curd brain: soybean, water, gluconolactone (white crystal, similar to crude salt, molecular formula: C6H 10O6), water-borne day lily, fungus, chicken essence and egg (one).

1, if you have a soymilk machine, it's really not difficult. The concentration of soybean milk is: soybean: water = 1: 15 (not thinner than this). After the soybean milk is boiled, it is cooled.

2. Dissolve gluconolactone in a little water, then pour in soybean milk and stir well. My ratio is 700 ml of soybean milk, plus 1 teaspoon of gluconolactone;

3. The soybean milk is heated or steamed in water, and the temperature of the soybean milk reaches about 80℃ 15 minutes for solidification;

4. Halogen. An octagonal choke pot, add cauliflower and fungus, stir fry slightly, add some water, salt and a piece of chicken essence. After the pot is boiled, hook the pot, sprinkle with egg blossoms and turn off the heat. Kazuhiro Mori Bowl Tofu Pudding, pickled and seasoned with fermented milk and sesame sauce (peanut butter) juice. In this way, the bean curd brain is ready.