How to make tofu with lactone

Materials:

Materials: 300g of organic dry soybeans, 1800g of water (dry soybeans: water 1:5 ), 30ml of lukewarm water, 6g of endothelials,

Tools: 1 juicer, 1 gauze 1 liquid thermometer pen, rice cooker,

Home made homemade endothelials tofu practice specific steps as shown in the picture

1.dry soybeans washed and soaked well.

2. Rinse with water.

3. Pour the washed soybeans into a pot with 1800 grams of water.

4. Grind the soymilk with a juicer in several batches.

5. Pour the soymilk into a basin lined with gauze.

6. Strain the soymilk through the gauze.

7. Pour the strained soymilk into a large stainless steel pot and use a spoon to remove the foam from the surface.

8. Cook the soymilk over high heat, stirring as it cooks to avoid a mushy bottom, and cook to 100℃, reduce the heat to a simmer and keep it for 3-5 minutes to cook through and turn off the heat, and let the soymilk cool down to 85-90℃ naturally.

9. Dissolve the prepared inner fat with 30ml of warm water and pour it into the rice cooker.

10.Rinse the cooled soy milk to 85-90℃ into the rice cooker and stir it to fully dissolve the fat.

11. Cover the lid, use the rice cooker as a warming container and select the keep warm mode to keep warm for 15-20 minutes.

12. 20 minutes later, open the lid, a pot of white tender tofu brain is OK.

13. If you want to make tofu, the wet gauze unfolding spread in the mold, home can be used in place of the model of mesh baskets or cage drawers, tofu brain into the mold, gauze pockets up the four sides of the package.

14. Cover the mold cover, the top of a heavy weight on the press molding can be. The light weight of the pressure is short enough to make the tofu tender, and the heavy weight of the pressure is long enough to make the tofu old.