Cooking Steps

1. 

   Step1:Take 150g soybeans to soak in water. It's best to buy small soybeans. Soybeans have a high pulp yield after soaking for 23 hours.

2. 

   Step2:Use the function of the soybean milk machine to make juice to beat the soybean twice. Add 1300ml water to 150g soybean. Do not beat and cook at the same time. After beating, use the gauze filter screen to filter the soybean milk. It is better to use the cup to weigh the amount of the beat soybean milk again. (the following steps are useful) pour the beaten soymilk into the pot and boil it. When boiling soymilk, prevent the soymilk from overflowing the pot. It is better not to leave. What we need to do in this time period is to use warm boiled water (20ml) according to the proportion of 400ml soymilk and 1g soymilk internal fat to open the soymilk internal fat and pour it into a sealed container with a cover.

3. 

   Step3:When the soymilk in the pot boils, turn off the fire after smelling the smell of soymilk. Two minutes later, when the temperature of soymilk drops to about 90 degrees, pour the soymilk into the container containing the melted soymilk internal fat. I use the rice cooker. Close the lid to choose the heat preservation function. Only 10 minutes later can we open the lid. Tofu brain is ready. Warm tip - can't open the lid halfway. Can't stir. Follow the steps and proportion I've mentioned above. There's no problem.

4. 

   Step4:You can prepare the seasoning when the soymilk is set. Cut the cabbage, onion, garlic and coriander.

5. 

   Step5:Put in the old Ganma, soy sauce, a little vinegar, pepper oil, and oil and sprinkle with hot pepper to make the sauce.

6. 

   Step6:Put tofu brain into the bow

7. 

   Step7:Drench with the dip sauce mixed in step 5 and enjoy the delicious foo