1. Wash the soybeans, soak in water overnight, wash and drain.
2. Put the soaked beans into the soymilk machine, add water, and add the beans and water to the scale of 1000.
3. Select the dry/wet bean button to make soy milk.
4. Use a strainer to filter out the soy milk, without the dregs.
5. Pour the filtered soy milk into the pot, boil the high heat and turn off the heat, wait about 1-2 minutes, the soy milk cools to between 80-90 degrees, and remove the soy milk coat on the surface with chopsticks.
6. Put 2 grams of internal fat in a small bowl, add a little cold water and stir evenly, pour it into the soy milk, and stir quickly.
7. Put the lid on, 15 minutes later, the soy milk will condense into tofu flowers.
8. Add some water and ginger slices to a boil.
9. Add the right amount of brown sugar and stir well, so that the sugar water is ready.
10. After 15 minutes, the tofu flower is ready.
11. Pour the freshly made brown sugar water on it and start eating~
Tips:1. Many people don't know how to look at about 80 degrees. Now I teach you that when the cooked soy milk cools down, it will form a coat on the surface. This is the best time to add lactone. Let's talk about it, first use chopsticks to pick up the coat on the surface of the soy milk, and then add the internal fat water.
2. And I have to pick up the foam, I was lazy and didn't fish, so the surface is not smooth.
3. Soak the soybeans, not overnight, but also for several hours.
