1, prepare 200 grams of soybeans, 1200 grams of water, 20 grams of white vinegar. Soybeans pick out the bad beans, wash them with water, put them into the water to soak for one night, soak the soybeans thoroughly, and use your hands to be able to pinch the degree of crushing can be.

2, the soaked beans out, pour into the wall-breaker, add 1200 grams of water, soybean milk beans and water ratio is 1:6, this taste is more flavorful, not bland.

3, start the wall-breaker, beat the beans into soybean milk. Strain the soymilk through a strainer, pour it into a small pot, turn on the low heat and cook for 5 minutes to cook the soymilk thoroughly. Soymilk contains a toxic substance that can only be destroyed when cooked, and uncooked is not drinkable and may cause poisoning.

4, cooking soybean milk, use a small fire, and with a spatula constantly stirring, to prevent soybean milk paste pot, cooking soybean milk will have a bitter taste, paste, made out of bean curd brain is very difficult to eat.

5, cooked soybean milk off the fire, dry for a while, slightly cooled before pointing brine.

6, add 20 ml of white vinegar in a large bowl, add a spoonful of warm water and mix well, tofu brain dry to 85 ℃ or so, grasp the temperature is not good enough to buy a thermometer, poured into a large bowl, so that the white vinegar water and soybean milk mix well.

7, cover the lid, give soybean milk insulation, wait 20 minutes, the protein in the soybean milk denaturation reaction, gradually solidified, it becomes tofu brain, especially smooth, flavorful.