Accessories: lactone 3g.

First, screen out impurities and bad soybeans, wash them and soak them in water all night.

Second, wash it twice the next day, pour it into the soymilk machine and add water. Control of water quantity: the ratio of dried beans to water is: 1:7. This does not include the amount of water for soaking beans. Open the fruit and vegetable cold drink stall (that is, a separate stirring stall), and then reissue it once or even twice. The finer the stirring, the smoother the bean curd will be.

Third, put the steamer on the pot, spread a cloth, and pour the stirred raw soybean milk.

Fourth, lift the cloth and let the soybean milk filter out.

5. Boil the filtered soybean milk on fire until the froth basically disappears.

6. Take 3g of lactone, and the ratio of lactone to dried beans is 1: 100. The lactonization was carried out with 30g warm water (the ratio of lactone to water was 1: 10).

Seven, the cooked soybean milk is cooled to about 80 degrees, and when the temperature cannot be accurate, take the oily skin on the surface of soybean milk as a reference. After crusting, pick out the skin, pour in the melted lactone, stir well, cover and stew for 15 minutes.

Eight, the stewed soybean milk will solidify into a bean curd brain. Use chopsticks or a spoon to crush the bean curd into rice grains. Prepare a movable bottom mold, remove the bottom, put it on the steaming grid, and spread the steaming cloth. Pour in the mashed bean curd.

Nine, cover the cloth tightly, and then press the top of the bottom cover of the mold.

10. Finally, put a small pot (or a basin and other heavy objects) filled with water. When the water is completely squeezed out, the tofu is ready after about one hour.