Preparation materials: 250g soybean, 5g lactone and 2500g clear water.

Production steps:

1, first soak the soybeans one night in advance. If it is summer, change the water frequently, or put it in cold storage, otherwise it will stink. Then wash the soaked soybeans and beat them into soybean milk for three times.

2. Use the function of the highest horsepower to make soybean milk, about 1.5 minutes. (The heating function cannot be used)

3. If you want to make smooth tofu, you must use this 150 mesh nylon gauze to filter it. The cleaner the filter, the smoother the tofu.

4. Then pour the soybean milk into the nylon cloth.

5. Squeeze the soybean milk as clean as possible, and the remaining bean dregs can be added to the flour to make bean dregs steamed bread, so don't waste it. ?

6. Cook the filtered soybean milk with medium heat until it boils, and stir it constantly during the cooking process to avoid pasting the bottom. The floating foam on it can be scraped off with a filter screen. After the soybean milk is boiled, turn off the fire and wait for about 2 minutes in order to cool the soybean milk to 80-90 C.

7. During the waiting time, make lactone water first, esterify the lactone with a little warm water of 40-50 C, and stir until there is no granule.

8. Then, quickly wash the dried soybean milk into lactone water, stir it evenly, and stir it for a few times.

9, cover, stew 15 minutes.

10, scoop out the bean curd spoonfuls and put it in a tofu mold covered with gauze or cotton cloth.

1 1, and then arrange the cloth up and down, left and right, and fold it.

12. Cover the tofu and mix it. Press a heavy object on the tofu platen, such as a basin filled with water and a dumbbell. This is done to squeeze the water out of the tofu and make it into tofu.

13, carrying gauze, take out the squeezed tofu, gently tear the gauze and turn it over with a pressure plate.

14, finished product drawing.