Tofu

1

The soybean bubbling one night, wash it clean。

2

The soybeans and water pour into the mixer and mix up into soy milk。

3

Leach the slag with a filter。

4

The soybean is pouring into the pot, heated by fire, and from time to time stirs the bottom to see if the bottom is broken。

5

add lactone to 10 ml during soy sauce heating。

6

Turn off the fire when the soybean boils and cools to 80-90 degrees。

7

Add lactone and mix two or three laps。

8

The lids wait seven minutes to form。

9

You can eat with tofu, with ginger sugar or any other sauce you like

Another nutritional by-product after the soybean! That's soybean scum. Don't think it's useless, with a variety of nutrients like protein, fat, calcium, phosphorus, iron, and so many good foods. One of the main reasons for the formation of the tofu flower is the temperature of the soy sauce. So, when the soybean is boiled, no fat water will be added immediately, until the temperature cools slightly to 80-90 degrees. 2. Small partners without temperature can place two to three minutes of boiled soybean soybdenum after the fire has been shut down and lactone water added. 3. Do not mix too much with lactone water, two to three。