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1. Soak the soybeans overnight, make them bigger and softer
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2. Use a wall breaker or soymilk machine or something, add water, beat the soybeans into a slurry, and then filter out the bean dregs with gauze.
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3. Put the soy milk in the pot, boil, skim the froth, and cook for two or three minutes
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4. Put the dextrose lactone into about 20g of water and dissolve it for later use
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5. The cooked soy milk, turn off the heat, wait until the temperature drops below 90 degrees, about a minute, then pour it into a basin where the internal fat has been melted, cover it, and let it sit for 15 minutes
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6. Add your favorite ingredients and you're done!
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Tips:1. The preferred temperature of the internal fat is about 85 degrees. Pour the soy milk and the melted internal fat into the rice cooker to keep it warm.
2. When the soy milk is boiled, stir it while cooking to prevent it from sticking.
3. Is it super simple? I wish everyone a good appetite haha
