How to make small Liu Zhuang lactone tofu?

Proper amount of soybean

condiments

lactone

Proper amount

condiment

water

Proper amount

Practice of lactone tofu

1. Wash soybeans and soak them in clear water for about 10 hour (put them in the refrigerator in hot days).

2. Put the soaked soybeans into a blender, add a proper amount of water in proportion, and stir into raw soybean milk; Filter soybean milk once with gauze with dense mesh (the ratio of soybean to clear water is about 1: 10).

3. Scoop out the bubbles on the raw soybean milk with a spoon, then cook the soybean milk (there will be some bubbles after the soybean milk is boiled, so try to clean these bubbles), and turn the heat down to keep the soybean milk slightly boiling for about 5 minutes.

4. Put the lactone (the ratio of lactone to soybean milk is 500: 1.25, that is, put 1.25g lactone in 500ml soybean milk) into a small bowl, add a little warm water, stir until the lactone is completely dissolved, and then pour it into a clean container that can keep warm (I use an electric rice cooker).

5. Pour the cooked soybean milk into a container filled with lactone solution, stir it quickly and evenly, cover it, press the heat preservation function key of the rice cooker, and let it stand for about 15 minutes.

6./kloc-after 0/5 minutes, open the lid and insert the bamboo stick into the formed tofu. You see, the bamboo stick can stand firmly, so tofu is made.