1. Material preparation
2. Wash the soybeans and soak in water for more than 12 hours
3. Add the soybeans and water into the blender, and make soy juice
4. Then filter twice with gauze
5. Stir while burning on medium heat, cook until the bean paste is completely cooked, let it dry out of the heat
6. Use warm water to dissolve the lactone. When the bean paste is aired for about 10 minutes, add the lactone water and mix it almost quickly. Cover the pot and simmer for 15 minutes to solidify.
7. Stir the solidified tofu brain
8. Put a piece of gauze on the bottom of the basket, and then put the bean brain paddle into me
9. Cover the gauze and press it on with a heavy object
10. The tofu is ready, it's about 1 hour
Tips:The aging and tenderness of tofu is determined by the amount of brine, the weight of the weight and the pressing time. The longer the pressing time, the firmer the taste of the tofu.
