1. To make internal fat tofu: soak the soybeans one day in advance, pour the 500 grams of soaked soybeans into the food processor and add 2000ML of water. I beat it twice. Start the machine to make raw soybean milk.
2. The beaten raw pulp is slowly poured into a cotton yarn bag to filter, and finally squeezed dry by hand. Pour soy milk into the pot and heat to a boil, then turn to low heat and cook for 12 minutes
3. After dissolving 4 grams of lactone with a little warm water, pour it into the inner pot of rice bag
4. Pour the cooked soy milk into the inner pot of the rice cooker with lactone
5. After pouring, don’t stir it, just close the lid and let it stand for 20 minutes. When the time is up, open the lid and the tofu is finished.
6. Use a spoon to scoop the tofu flower into the tofu mold covered with gauze
7. Press the weight for 30 minutes, tear off the gauze and take out the tofu
8. To make mixed tofu: cut the tofu into 4 small pieces and boil it in boiling water
9. Prepare ingredients: finely chop mustard greens or dried radish, chop coriander or fresh mint leaves, and cut seaweed into shreds
10. Remove the tofu, drain the water, and put it on the plate
11. Add dried radish
12. Add mint leaves and drizzle a spoonful of Japanese soy sauce on each piece of tofu
13. Sprinkle Shanghai Tess
14. Finally, sprinkle with katsuobushi flowers and add some sesame oil
Tips:The specific method of internal fat tofu can refer to the previous recipe: the method of salted tofu
