2 kg of soybeans, salt water

working methods

1. Soak soybeans in clear water for more than 3 hours, and then soak the beans.

2. Use a stone mill to grind it into pulp. Use a big cloth bag at home, and then enlarge the cloth bag and put it into the basin. I don't grind much. I usually use cloth (this is the homespun that my mother pulled back from home for filtering), followed by a bamboo basket, and then a pot of soybean milk oozes from under the basket.

3. After all grinding, squeeze out the paste from the cloth, and finally only bean dregs are left inside, and put aside. Boil the filtered soybean milk in a pot, roll it for a few times and turn off the heat. Dilute with a little pure salt water and triple water.

4. First scoop half a spoonful of diluted salt water with a spoon, gently stir it and put it into soybean milk. Draw a circle and gently stir it twice, then let the soybean milk stand for a while.

5. Repeat the fourth step twice, and then observe the change. Every time you cook it, the soybean milk will be thicker.

6. Generally, tofu will separate after three times, so don't put brine here.

7. Gently press with a colander or spatula to make them closely combined, and some extra zirconium water can be scooped out.

8. After gently and evenly pressing, the water of tofu and zirconium is completely separated and condensed together, and the surface can be flattened.

9. After pressing, you can cut it into pieces with a knife, which is convenient to scoop out, so it becomes a stone mill bean flower.