Materials/Tools

Dry soybeans 500 grams of inner fat

Tofu Brain Directions

1

Soak the dry soybeans for ten hours or more, changing the water several times in summer. Soaked soybeans are about three times the weight of dry beans.

2

Place the soaked beans in a bean mill. Add water and grind the soy milk.

3

Pour the ground soymilk over a colander lined with a sand cloth and strain the soymilk. Dilute the inner fat with a little cold boiled water. Bring the soymilk to a boil and keep it there for two minutes.

4

Turn off the heat to bring the temperature of the soy milk down to about 80-90 degrees Pour in the liner water and keep turning it over with a spoon from top to bottom. Cover the lid so that the temperature is maintained, fifteen minutes after the solidification is ready.

5

Prepare the proper inner fat and dissolve it into the proper warm water.

6

Cooked soymilk cooled to 90 degrees, pour the inner fat water quickly stirred for 3 seconds

7

Covered with a lid, let it rest for 15 minutes to become tofu brain

Tofu brain into small bowls

Tofu brain recipe

1

Carrots, garlic cloves, pork cut into small dices

p>2

Heat the pan and cool the oil, put the pork stir-fry until golden brown

3

Add carrots, garlic cloves and stir-fry together, add salt, Meiji-Fresh, soy sauce and stir-fry

4

Add the appropriate amount of water, chili oil, and bring to a boil

5

Mixed with starch and adjusted to the starch

6

Pour into the boiled soup, and add the starch to make it into the soup. p>poured into the boiling soup soup, high heat cook until the soup thick, add chicken powder stir can be loaded onto the tofu brain