Cooking Steps

1. 

   Step1:Soak soybeans in cold water for 68 hours in summer and 10 hours in winter. I usually use it the night before.

2. 

   Step2:Wash the soaked soybeans with water. Add the drained water into the soymilk machine. Then add water to the water level of 1300 ml. Use the juice (unheated) function to grind 3 to 4 procedures. One procedure is 3 to 5 minutes. Do not use heated soymilk. It's OK to use a blender or a wall breaker.

3. 

   Step3:Put the ground soymilk on the filter cloth. Squeeze the dregs as much as possible

4. 

   Step4:Pour the filtered soymilk into the pot and boil over medium low heat. Skim off the froth. Boil for about 5 minutes.

5. 

   Step5:The glucose internal fat 3G is boiled with 30ml cold water and stirred evenly.

6. 

   Step6:Pour the prepared glucose into a metal container. It's better to put it into a sealed pot or basin. Turn off the heat and cool the cooked soymilk for about 1 minute. Run it along the wall of the container containing glucose and internal fat. From slow to fast, run it into the container. Quickly stir twice with a spoon. Cover the lid and let it stand for 15 minutes.

7. 

   Step7:Prepare the Tsar sauc

8. 

   Step8:Dice mustard tuber. Dice coriander.

9. 

   Step9:Take a small amount of salt, raw soy sauce and chicken essence and add hot water to make them ready. If there is pork chop soup, it is better to use it.

10. 

    Step10:15 minutes later, tofu brain coagulated.

11. 

    Step11:Super smoot

12. 

    Step12:Coagulate tofu brain and put it into a bow

13. 

    Step13:Pour in the salt, raw and mixed soup. Scoop up a spoonful of Huang brand tea sauce. Put the mustard and coriander.

14. 

    Step14:Delicious tea and bean curd are read

15. 

    Step15:The finished product is tender, smooth and salty.