Cooking Steps

1. 

   Step1:Dry soybeans 100g hair (I've been soaking all night). Lactone 2g (a bag is 3g.100g soybeans 2G).

2. 

   Step2:I use a juicer. 1000 ml water + soaked soybean

3. 

   Step3:The squeezed soybean milk can be filtered once with gauze and flour sieve (60 mesh). There will be no soybean dregs.

4. 

   Step4:Put it in the pot and boil the soymilk for five minutes. In the process, keep stirring to avoid scurf.

5. 

   Step5:2 grams of lactone are boiled with 15 ml water. At this time, heat the rice cooker at the same time.

6. 

   Step6:The rice cooker is empty. The inner tank is clean and oil-free. Plug in the power supply and press heat preservation.

7. 

   Step7:Turn off the fire after the soymilk is cooked. Wait for the temperature to drop. Not lower than 70 degrees. Not higher than 85 degrees

8. 

   Step8:Pour the lactone into the rice cooker and unplug the power supply (the rice cooker does not need to be insulated at this time).

9. 

   Step9:Then pour the soymilk into the rice cooker. Raise your hand. Pour it into the middle of the rice cooker. Stir gently in the pan with a spoon. Then skim the foam and cover the rice cooker. Don't move the rice cooker. Let it stand for 20 minutes. Open the lid and let the tofu brain out of the cooker.

10. 

    Step10:Can you see clearly? Is it smooth.

11. 

    Step11:I don't like it. I can see that the quality of tofu brain is very good

12. 

    Step12:Stir fry the prickly ash in the pot for one minute. Roll it with a rolling pin. Mix the soy sauce, vinegar, sugar, sesame oil, salt and monosodium glutamate. Put them into the bean curd. Sprinkle the crushed prickly ash, scallion and chili oil on it. Open to ea