The basic principle is that protein in soybean milk is coagulated by adding coagulant,

There are many kinds of coagulants,

Usually we use three kinds in our daily life and in the market: gypsum, lactone and bittern.

The tofu brain is mainly made of gypsum or lactone. Among them, lactone has better effect.

Household bean curd method

Material dried soybean100g? Gluconolactone 3g 1000ml water.

1 100 grams of dried beans are soaked to about 3 times the weight. In winter 10 hour, change water several times in summer 6 hours. Pay attention to the fact that beans are soaked for too long and the pulp yield is not high. Tofu curd will be scattered when it is made.

2 Put the soaked beans in the bean grinder. Blend 1000ml water to grind soybean milk.

3 The ground soybean milk is poured on the filter screen covered with sand cloth and filtered.

4. Boil the soybean milk with high fire for 2 minutes. Turn off the fire for about 1 min to cool the soybean milk.

Put 5 3 grams of gluconolactone into a large bowl and rinse with a small amount of 40-degree warm water.

6 When the hot soybean milk is dried to 80-90 degrees, pour it into the lactone, cover it and wait for seven or eight minutes to solidify.

7 put the bean curd brain into a small bowl. Pour in seafood soy sauce and mince coriander. Add crispy peppers and serve.

You can also make your own marinade and pour it on tofu brain to eat.

I hope it helps to be happy every day ~. ~!