Chinese Food

Cooking Steps

1. 

   Step1:150g soybeans should be cleaned and soaked overnight. If it's summer, please refrigerat

2. 

   Step2:Pour out the excess water the next day. Wash it

3. 

   Step3:Add 1200ml clear water to put soymilk machin

4. 

   Step4:Beat 35 times in juice mode. That's raw soymilk

5. 

   Step5:Filtered soymilk

6. 

   Step6:Cook soymilk. Keep stirring. Boil for 35 minutes after boiling

7. 

   Step7:Cooked soymilk should be kept for 12 minutes. The temperature of soymilk should be controlled at 85 ℃. You can adjust it according to the weather. You'd better have a thermometer to measure it

8. 

   Step8:While cooling soymilk, take a bag of internal fat (usually 3 G). Add 30ml warm water to fully dissolve

9. 

   Step9:Pour the melted internal fat into the rice cooker. Then raise the soymilk a little. Pour it into the rice cooker. Remove the foam

10. 

    Step10:. cover and keep warm for 20 minutes

11. 

    Step11:When we cool the soymilk, it's the top layer of skin. The dried bean curd is what we eat

12. 

    Step12:If you have a mold at home, you can put in the tofu brain and press it into tofu

13. 

    Step13:Use these 20 minutes to stir fry the sauce. This is according to your taste. Pangniu's old mother coordinates Shandong. She likes salty food. Stir fry soy sauce, agaric and mushroom ingredients with oil

14. 

    Step14:Well, fat girl, let's go