Accessories: lactone 3g.
First, the impurities and bad soybeans are screened out, washed and soaked in clear water overnight.
Second, wash it twice the next day, pour it into the soymilk machine and add water. Water quantity control: the ratio of dried beans to water is: 1:7. This does not include the amount of water for soaking beans. Open a fruit and vegetable cold drink stand (that is, a separate stirring stand), and then reissue it once or even twice. The finer the stirring, the smoother the tofu.
Third, put the steamer on the pot, spread a piece of cloth and pour in the stirred raw soybean milk.
Fourth, lift the cloth and let the soybean milk filter out.
5. Cook the filtered soybean milk on the fire until the foam basically disappears.
6. Take 3g of lactone, and the ratio of lactone to dried beans is 1: 100. Esterify lactone with 30g warm water (the ratio of lactone to water is 1: 10).
7. Cool the cooked soybean milk to about 80 degrees. When the temperature is not accurate, take the oil skin on the surface of soybean milk as a reference. After the skin is covered, take out the skin, pour in the melted lactone, stir well, cover and stew for 15 minutes.
Eight, stewed soybean milk will solidify into tofu brain. Grind tofu into rice grains with chopsticks or spoons. Prepare a movable bottom mold, remove the bottom, put it on the steaming grid, and spread the steaming cloth. Pour in the mashed tofu.
Nine, cover the cloth tightly, and then press the bottom cover of the mold up.
10. Finally, put a small pot (or a basin and other heavy objects) filled with water. When the water is completely squeezed out, the tofu will be ready in about an hour.