Cooking Steps

1. 

   Step1:Soak the dried soybeans for 12 hours the night befor

2. 

   Step2:Two pieces of gauze. Pour the ground soymilk into the prepared two layers of gauze. Squeeze out the soymilk. The soybeans are ground in batches. Generally, each batch is ground twice. The finer the grinding is, the smoother the soymilk is, and the more delicate the tofu brain i

3. 

   Step3:Filter all the soymilk agai

4. 

   Step4:Turn off the heat after the soymilk is boiled for five minutes. Watch it when you cook it, because as soon as the soymilk is boiled, it immediately overflows. Stir continuously after boiling to prevent sticking.

5. 

   Step5:When the soymilk is cooled to about 80 to 90 degrees, it should be put into the internal fat solution. 2.7g of internal fat is put about 13g of warm boiled water to fully mix and dissolve. When bean curd skin forms on the surface of soybean milk, peel off the bean skin, pour in the internal fat solution dissolved in advance, stir well, and immediately cover the pot. Keep for about 20 minutes. It's hard to control the cooling temperature of soymilk. It's almost the same when you see the soybean skin on the surfac

6. 

   Step6:Warm tofu brain. It's very tender and smooth

7. 

   Step7:Add seaweed, shrimp skin, coriander and other things you like to taste. A bowl of warm and fragrant tofu brain will be eaten out of the pot. The aftertaste is endles

8. 

   Step8:It can also be made into Guangdong style tofu. It's sweet