Cooking Steps

1. 

   Step1:Soak soybeans for 610 hour

2. 

   Step2:Beat soymilk. Put soybeans first and then add 1200ml of water. Use the wall breaking machine to select soymilk mode (beat 35 times

3. 

   Step3:Filter the dregs. Only keep the soymilk. Next - cook the soymilk. Stir it more when cooking, so as not to paste the pot. (cook in high heat for 5 minutes, then cook in low heat for 1 minute) skim the foam from the soymilk.

4. 

   Step4:While the soymilk is cooling, we use 30ml of cold boiled water to turn the internal fat of gluconate for standby

5. 

   Step5:When the temperature of the soymilk cools to about 85 ℃ (when the soymilk surface is formed by the soybean skin, the temperature is about the same). Pour the soymilk into the bowl containing the glucose acid internal fat from slow to fast along the wall of the bowl.

6. 

   Step6:Keep it at about 85 degrees. Let it stand for 20 minutes.

7. 

   Step7:While it's still, we'll make our own seasoning (chopped green onion and millet pepper, add a little ginger powder, add some delicious food, and finally add some boiled water) and the salty seasoning will be ready. It's OK to directly add white sugar to the sweet taste.

8. 

   Step8:Finished product.