Cooking method and steps of bean curd flower

1, soybean150g, lactone 3g, water150g.

2. Soak the soybeans for 4 hours, filter out the soaked water, and beat them with a cooking machine for three times, which will make them more delicate and have a high pulp yield of five minutes!

3, filtration, delicate and tender tofu flower depends on the filtered tofu residue, directly filtered with gauze, filtered twice before cleaning, and the residue should be squeezed by hand, so that it will have a taste.

4. Filter the cooked soybean milk, which tastes heavy like old tofu. You can let it burn naturally when cooking, but you still need to stir it a little, and then cook it for 3 to 5 minutes after boiling.

5. Turn off the fire, and use this two-minute cooling time to immediately melt the tofu lactone, pour it into a thermos pot or rice cooker, and add a spoonful of 40-degree warm water. At this time, the temperature of soybean milk is just 85 ~ 92 degrees, so it should be put for two more minutes in summer, or filtered with a sieve, because if it is not stirred well when cooking, a layer of tofu skin or tofu crumbs will appear. When the temperature is good, quickly pour it into the pot along the pot wall, skim off the floating powder or ignore it.