Cooking Steps

1. 

   Step1:Clean the soybeans, pick out the bad ones, add twice the water, soak them to twice the original size. It will take a long time. It's better to soak them in the first day and make them in the second day. If the weather is hot, change the water in time.

2. 

   Step2:Clean the soaked soybeans again, put them into the filter screen of the blender and add water. The ratio of soybeans to water is 1-8. The blender is powered on, the switch is turned on and the soymilk is stirred.

3. 

   Step3:Filter the stirred soymilk twice. Filter out the small dregs.

4. 

   Step4:Boil the fire. Avoid soybean milk spillage. Observe soybean milk. When it's boiling, foam will appear. When the foam is about to rise, remove the pot from the stove. Put the pot on the stove when it is low. Continue to cook for 35 minutes or so.

5. 

   Step5:Put 500g of cooked soymilk aside for standby. Add some sugar to other soymilk according to personal taste. Stir well. Sweet soymilk is ready.

6. 

   Step6:Melt the internal fat of gluconate in a small amount of 40 ℃ warm water. Add it into the fifth step and take out 500g soybean milk for standby. At this time, the temperature of soybean milk is about 8090 ℃. Mix it gently and quickly. Cover it and let it stand for about 15 minutes.

7. 

   Step7:During the period of standing, I made some salty marinade. In the pot, I added a little oil to heat it. In turn, I put carrot pieces, mushroom pieces and agaric pieces that have been soaked well. Stir fry until they are medium cooked. Add hot water to boil them. Put in egg flowers. Add a little starch to thicken them. Add salt and chicken essence. OK. Turn off the heat. Pour the marinade on tofu brain. Sprinkle with shallot. OK.