Cooking Steps

1. 

   Step1:Soak the soybeans in advance in the evening. My soymilk machine has two function keys: dry soybeans and wet soybeans. When I soak the soybeans, I use the wet soybeans function. In this way, the soymilk machine will not make too much noise the next morning. If you don't want to soak, you can use the dry bean function to squeeze the soybean milk directly.

2. 

   Step2:The squeezed soymilk is poured out while it's hot. I pour it directly on the filter net. Then use a basin under it. Be sure to filter out the bean dregs. Otherwise, the bean curd brain is not delicate enough.

3. 

   Step3:The soymilk is poured into the basin. You can't be sure to use the temperature to measure it. The soymilk just came out is basically above 80 degrees. Then use a small spoon to hydrate the lactone. Pour it into the soymilk. Stir it evenly with chopsticks and don't move it. Cover it and put it at room temperature for about 15 minutes to see the solidification.

4. 

   Step4:The tofu brain can be made by adding sugar to eat sweet tofu brain, or by adding soy sauce, mustard mustard, laver, etc. to mix into salty tofu brain. I like salty. I put my own shrimp sauce. It's just as delicious.