Materials: soybeans, water, salt brine.

Salt brine tofu practice:

1, soybeans soaked overnight, at least 10 hours in winter.

2, the original juicer juice outlet directly to the pot.

3, beans and water with a small spoon to add one at a time to the original juicer, there is a valve can be added to a large spoon, first not open the valve. Note that the basic ratio of beans to water 1:10.

4, grind all the bean juice.

5, with a strainer and then filter, foam also skimmed.

6, bean juice boil a few moments after a small fire, and then again high heat boil, repeated three times.

7, the cooked bean juice stand and cool to 80 degrees. No thermometer about 7, 8 minutes can be put. Salt brine water three times with a spoon stirred into the bean juice, a few circles can be, do not have to stir vigorously.

8, each time a minute apart, the third time tofu brain basic solidification, the water becomes clear.

9, tofu mold or drained small frame can be, lay a wet gauze, pour tofu brain.

10, gauze wrapped, above the pressure weight, I used a juice cup filled with water, half an hour can be, long time too dry tofu taste bad.

11, salt brine tofu finished picture.