Cooking Steps

1. 

   Step1:Soak 100g soybeans overnight. Add 1000ml of water. Beat into soymilk with soymilk machine. (the yield of small soybeans is high. My soymilk machine is Jiuyang'

2. 

   Step2:Filter the dregs to the third time (the more thoroughly filtered, the better the tofu brain taste

3. 

   Step3:It's cooling fast in winter. The temperature of soymilk filtered three times is low. So reheat it. After boiling the soymilk, put it for about 5 minutes. It's 85 ℃. During this period, take 2 g of internal fat and hydrate it with a spoon of warm water. Heat the casserole, pour in the fat water, and then pour the 85 degree soybean milk into the casserole. No need to stir. Cover the pot. Let stand for 20 minutes and it will set. (the heat transfer of the casserole is good. After the fire is turned off, the water in the casserole will continue to boil. This kind of persistence has a great effect on the solidification of tofu brain. If you do not use the casserole, you should pay attention to the heat preservation. Otherwise, tofu brain is not easy to solidify.

4. 

   Step4:After setting, use a large spoon to thin the tofu brain into the bowl. Finally, according to your own taste, add your favorite ingredients, laver, shrimp skin, mustard mustard, scallion, drench with soy sauce, sesame oil or chili oil, and you can start. I haven't eaten tofu brain for a long time. I made the taste of my childhood.