Cooking Steps

1. 

   Step1:150 g soybean soaked in cold water for 68 hour

2. 

   Step2:Use the wall breaker to break (without heating) for three minutes. Try to be as thin as possibl

3. 

   Step3:Use the filter cloth to filter the soymilk (I put a filter cloth first because I operate it by myself, so that the filter cloth will not fall off

4. 

   Step4:Filtered soymil

5. 

   Step5:The dregs filtered out are finer than those made by the wall breaking machine, while those made by the ordinary cooking machine are coarser

6. 

   Step6:Pour it into a thicker deep pot. I use a pressure cooker. Boil it over high heat. Be sure to watch it. It's easy to overflow. Change the heat after boiling. Stir it with a spoon to prevent sticking. Cook for another 15 minutes. Make sure to use a small fire. Otherwise, its overflow speed will definitely be faster than the speed of turning off the fir

7. 

   Step7:I weighed more than 900 grams of boiled soymilk. I poured out a part of it and left 800 grams. Put 2 grams of lactone in the electric rice cooker and melt it with 20 grams of cold water. Let the boiled soymilk dry for one minute. Pour it along the edge of the cooker when it is about 90 degrees. Skim the foam. Cover the cooker and keep still for about 20 minutes

8. 

   Step8:Look. Soft and smooth tofu brain is goo

9. 

   Step9:The specific method of marinate - soak the cauliflower and agaric in advance. Stir fry the chives, ginger and garlic in the pot. Pour in a large bowl of water. Put the agaric and cauliflower in. Add salt and five spices to cook. Finally thicken the cauldron. I also add the garlic water, soy sauce, vinegar, chili oil and coriander