1. Soak the dried soybeans in water overnight. I used the beans two years ago, but I didn't expect it to be soaked. The rate of pulp yield may be lower.
2. The Huiren juice machine grinds the beans, and the dried okara is dried.
3. About 1000ml of soy milk after grinding.
4. Put it in a pot and boil. After boiling, continue to cook for 5-10 minutes on medium and low heat. Use 30ml of warm water to flush the internal fat between soymilk cooking, flush in a small bowl, and let it stand.
5. After the soy milk is cooked, leave the heat off for 5 minutes and cool to about 85 degrees. Turn the rice cooker on the heat preservation position. Let the pot heat up for 5 minutes. Put the prepared inner fat in the inner pot of the rice cooker, and put the gauze on the rice cooker. Filter the bean dregs on the inner pot of the pot, rush into the pot while filtering, and stir evenly.
6. The filtered okara is only a little bit.
7. 15 minutes, it's almost enough.
8. The marinade is what you like. It’s made of mustard pork with bean curd, nothing else, remember to thicken the starch.
9. The chili oil is squeezed by yourself, and is a must for tofu.
Tips:The time should not be too long, it will become sour and the dough sticks will fry by themselves.
