1. Soak the soybeans one night in advance. If the temperature is high in summer, you can put them in the refrigerator to prevent the beans from being sour after soaking for too long.
2. In the next morning, put the soaked soybeans into the automatic soymilk machine, juice stall, about 2 minutes, take the screen to filter out the bean dregs. Take a clean, oil-free, larger pot and start cooking soy milk.
3. The internal fat is packed in a separate pouch, 3 grams per pouch. Choose a larger container with a lid (that is, the container for the finished tofu brain), pour the internal fat into 400ml of soy milk and 1 gram of internal fat in warm water, shake the container, and stick the internal fat solution on the walls as much as possible .
4. Boil the soy milk for about 10 minutes. During this time, keep stirring to prevent the bottom and overflowing, and the boiled soy milk will smell and turn off the heat. Use a large rice spoon to scoop the soy milk into the container one after another, stir it clockwise, and then stop moving, cover it with plastic wrap and let it rest for about 15 minutes.
5. Take off the plastic wrap after 15-20 minutes, the tofu is ready, try it! (The function of the cling film is to maintain the temperature. If you don't like the cling film, you can switch to other lids to achieve the effect of maintaining the temperature of the soy milk in the container).
6. success! Smooth and tender, no worse than takeaway.
7. Tofu nao can be salty or sweet. For the sweet one, use white sugar directly, and for the salty one, use various ingredients flexibly, such as fungus, onions, carrots, pork stuffing, etc., and top with egg liquid at the end. Pay attention to the salty brine with soy sauce to color, use starch to thicken, how about it, if you like it, just try it!
Tips:1. Don't open the lid while the soy milk and internal fat are fused, wait for 15 minutes patiently
2. 400 ml of soy milk uses 1 gram of internal fat, and some finished internal fats have been divided into 3 grams per sachet, so use 1200 ml of hot soybean milk, and choose a container that can hold so many soybean milk in advance.
3. If the finished tofu is sour, it is due to excessive internal fat. Next time, remember to reduce internal fat or increase soy milk.
