Homemade Tofu Pudding Exclusive

Wash the soybeans clean and soak them in water for more than 4 hours.

Put the soybeans in the blender and add water.

Use the fruit and vegetable mode to make raw soy milk. Strain out the soy pulp. Boil the soy milk and then cool it down to 85 degrees.

Dissolve the tofu coagulant in water. Use 1 gram of coagulant for 400ml of soy milk.

Pour the inner-grade water into the rice cooker (use the rice cooker as a warming container without plugging it in), and pour the soy milk in from a height.

Cover with the lid and simmer for 15 minutes.

Serve with nori and dried shrimp soup, and the delicious tofu pudding is ready.