The first is the cold water pulping method. It can increase the bean rot rate by more than 30%. First pour the boiled soy milk into the wooden barrel. When the soy milk cools down and is not hot to the touch, pour in cold water (10 kilograms of cold water for every 5 kilograms of ground beans) and stir evenly. After 5 to 10 minutes, add 1 tablespoon of gypsum water at a time into the soy milk, add it 3 times and the tofu is ready.

The second is to add alkali surface method. When soaking beans, add alkali noodles at a ratio of 500:2 between beans and alkali noodles to convert some insoluble proteins into soluble proteins. When pulping, the output can be increased by 40.

The third is the method of making oil first and then making tofu. The soybeans are screened, washed and cold-pressed twice, so that 9 to 10 kilograms of soybean oil and more than 80 kilograms of soybean cakes are separated from every 100 kilograms of soybeans. Then use the bean cake to make tofu. Making tofu with cold-pressed soybean cakes does not require grinding. Add 70kg of water for every 10kg of soybean cakes, put it into a bucket or tank and soak it for 8 hours. Stir evenly and pour it into the pot. Stir while heating to prevent the soymilk from sticking to the pot. After the soy milk is boiled, add the gypsum water slowly around the slurry tank until the tofu curd appears. The preparation method is the same as the traditional method. The soybean oil made by this method is not only high-quality soybean oil, but also the tofu made is high-yielding, tender, white, and delicious. For every 100 kilograms of soybeans, the net profit can be increased by 30 to 40 yuan.

The fourth is the method of making residue-free tofu. This method does not produce tofu residue, does not require filtering equipment, has good taste, low cost and high efficiency. Wash, soak, and freeze the soybeans after peeling them, then crush them into a paste, heat them to 100°C, hold for 3 to 4 minutes, stop heating, and naturally cool down by 70 to 80°C. Add calcium sulfate weighing 2 to 5 grams of soybeans. , to solidify the paste. Gently crush it, remove the floating liquid, put it into a box with holes, cover it with cloth, pressurize it, and remove the water.