Cooking Steps

1. 

   Step1:150 grams of soybeans are soaked in enough water.

2. 

   Step2:It's usually 8-12 hours. In summer, you need to change the water halfway.

3. 

   Step3:After washing and filtering the soaked soybeans, pour them into the soymilk machine, and then add 1200 ml of water.

4. 

   Step4:Choose juice function to extract raw soymilk. It's not soymilk function.

5. 

   Step5:The juice function is beaten three times, so the pulp yield is high.

6. 

   Step6:Filter the birth soymilk with a filter cloth. You will get about 1 liter of soymilk. Even if the wall breaking machine is very delicate, filter it.

7. 

   Step7:Pour the soymilk into the non stick milk pot. Boil over low heat for another 3 minutes. Take care not to overflow. Turn off the fire and let cool for 1-2 minutes to 85 ℃.

8. 

   Step8:At this time, prepare 30 ml of warm water and 3 g of internal fat. This kind of internal fat is 3 grams a bag. It's just a liter of soymilk. It's very convenient.

9. 

   Step9:Boil the internal fat with warm water and pour it into the rice cooker.

10. 

    Step10:Pour the soymilk into the rice cooker from a high place. It doesn't need to be stirred. You can skim the froth.

11. 

    Step11:Close the lid and select the heat preservation function for 10-15 minutes. The internal fat tofu is ready.

12. 

    Step12:Put half a bowl of water in the salted tofu brain pot and boil it. Put in the dried shrimp skin and laver and turn off the heat. In another bowl, put 1 tablespoon of raw soy sauce, 1 / 2 teaspoon of sesame oil, scoop in a few tablespoons of fat tofu, then put on the shrimp skin and laver, sprinkle with shredded peanut and coriander, sprinkle with chili oil. It's delicious.