After reading Jane's article and talking about making tofu, I suddenly remembered that there was a shop called Sister Tofu on my way home, which specializes in selling tofu. I bought it several times, and it tastes good, but it will be interesting to make it myself!

Give it a try!

I bought lactone online first. Then soak the soybeans overnight in advance.

The next morning, add the soaked beans to the water in proportion, and then grind the capable Xiaomei into soybean milk. (150g of dried soybeans, plus1400ml of water. This is the amount of beans used for 3 grams of lactone. ) then filter it twice with a sieve and boil it. Be sure to boil.

It is said that soybean milk contains trypsin inhibitor and saponin. If the traditional way of grinding soybean milk is adopted, the soybean milk should be boiled in the pot for three times to avoid poisoning and serious gastrointestinal reaction caused by drinking after fake cooking.

Moreover, when cooking soybean milk, open the pot cover to let the harmful substances in soybean milk evaporate with water vapor.

Boil for 6 minutes.

Meanwhile, soak 1g lactone in a little cold water and wait for the soybean milk to boil. I only soaked 50 grams of soybeans to try.

Now boil the soybean milk, let it cool for 2 minutes, then rinse off the lactone and let it stand for 20 minutes.

Later, I was so busy doing things that I forgot the tofu pudding.

Then, open the lid, surprise, beancurd is successful! I also harvested half a bowl of bean dregs to water the flowers and let them add some fertilizer.

Put some soy sauce, a spoonful of hot sauce and shrimp skin. It looks a little spicy, but it's actually delicious.

You can do more next time!