Formula and method of making tofu at home

1 Prepare soybean milk. Soak the soybeans for at least 6 hours, and extrude the soybean milk with a blender at the ratio of 1:5 to 1: 10. Soybeans are not expensive, make them thicker. Filter out the bean dregs with a strainer, boil the remaining soybean milk with strong fire, and then turn it to low heat 15 minutes, and you can eat it. Bean dregs can have many functions, such as fermenting to make fertilizer, making pancakes, making cakes and so on.

2 Prepare coagulant. At present, the most commonly used coagulant is lactone, also known as gluconic acid, gluconolactone, lactone, GDL and so on. It can generally be found in bakeries, food additive stores and food wholesale markets.

3 Put the lactone in a bowl. Heat the prepared soybean milk to boil, and then pour it into a bowl filled with lactone. Stir it a little with a spoon, then wait for 5- 10 minutes, and the soybean milk will become tofu brain.

4 When the soybean milk is solidified, you can prepare the seasoning in advance. If you like salty taste, you can use salt, monosodium glutamate, a little spicy oil and a little chicken juice to adjust the sauce. Those who like sweetness can cook some sugar water. The seasoning here can be adjusted according to your own taste.

Pour the sauce or sugar water on the cooked tofu brain and you can eat it.