1. lactone tofu raw materials: 300g dried bean curd, 2 packets of lactone (* * *) about 12g.

2, the practice of lactone tofu: wash the dried soybeans and pour them into water for soaking 1 night (or at least 8 hours). The soaked beans weigh about 700 grams, and it doesn't matter if they are a little more or less.

3. Mix the soaked soybeans with 1500ml water, close the juice outlet valve, add a spoonful of beans with water to the blender, when the soybean milk is almost full, open the juice outlet valve to let the soybean milk flow out, and then continue grinding until all the beans are well ground.

4. Filter out the delicate soybean milk with a soybean milk filter or gauze and pour it into a non-stick pan. Do not use bean dregs. Skim off the foam on the surface of soybean milk.

5. Heat the soybean milk with high fire and stir with a spoon while heating to avoid bottom paste. In the process of cooking, the floating foam is skimmed off with a spoon.

6. After the soybean milk is boiled, pour in a little cold water, then boil it, and then pour in cold water until it boils for the third time.

7. Pour the lactone into the container, pour it into the soybean milk while it is hot, then skim off the floating foam on the surface with a spoon and let the pot stand. After natural cooling, lactone tofu is ready.