Tools/materials

250g of soybeans

2 liters of fresh water

5 ml of brine

10 ml of fresh water

01

First, soak the small farmhouse soybeans in about 2 liters of fresh water for 6-8 hours.

02

Then soak the soybeans with water and evenly beat them into soybean milk with a food processor.

03

Pour the soymilk with the residue into a pot and bring it to a boil over medium heat. Stir constantly to avoid the bottom of the pot, and pay attention to the surface of the foam to let the heat escape, so that when boiling will not be easy to overflow.

04

Turn off the heat when the soymilk comes to a full boil.

05

The next step is to filter it, take a large pot, put a basket on it, and put a layer of gauze on top of the basket.

06

Pour the boiled soybean milk into the gauze, rotate and tighten, you can use a spoon to press harder. Let the soymilk flow into the basin and leave the dregs in the gauze.

07

Pour the filtered soybean milk into a large pot while it is still hot, and wait for the temperature to drop to about 80-90 degrees, you can start pointing the brine.

08

Take a small spoonful of about 5 ml or so of the brine and dilute it with twice the amount of water.

09

Add the diluted brine to the soy milk in a circle, stirring as you add.

10

Soybean milk began to appear flocculent condensation, when there is a more obvious solid-liquid separation, reduce the dose of point brine, slow down the speed, feel the bean curd molding, do not add brine.

11

Let stand for about 15 minutes to allow it to mold thoroughly.

12

Finally, press and sear, turn on low heat and press gently while cooking so that the dal can be more tightly packed.

13

Use a knife to cut the dal into squares for easy scooping.

14

You can turn up the heat a little bit and cook for a while, then press it down with a bamboo skewer.

15

You can see the clear syrup, this time the bean curd is ready.

16

The burnt bean flower is served with a plate of homemade bean flower dipping water and a bowl of good white rice, which is fresh and spicy and can stimulate the appetite.

17

If you can't finish it, add some boiled sweet wine and goji berries, put it in the refrigerator and sprinkle it with cinnamon, then it will be a refreshing cold drunken bean curd.

Special Tips

Soak the soybeans for 6-8 hours in summer and 12 hours in winter.

There are two general orders for cooking and filtering soybean milk, one is to cook and then filter, which has the advantage that the soybean milk will be more fragrant and thick, but the pot is more difficult to wash. You can also filter out the soybean milk before cooking, the pot is better to wash, but the soybean milk is not so fragrant.

The brine is brined with salt, which is generally available online. When you buy it, you can choose the salt brine produced in Zigong, the salt capital of Sichuan. Point brine, the beginning of the appropriate faster, but to the late must have patience, at any time to observe its changes, or point more brine will be easy to do a pot of water. Because the temperature is different in each place, the water quality is not the same, so each person point out each time the situation may be different, which is also the interesting place.

When pressed, if pressed a little longer, the bean flower will be older. If you cook it longer, the beanflower will also age a bit.

The pulp inside the bean flower is actually drinkable, and it is also more de-flammable in summer. The rest of the bean dregs can be made into bean dregs cake with some flour and eggs, which is also very delicious. Or ferment it, as organic fertilizer, you can plant all kinds of flowers and plants at home.

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