1. I wonder if you can use Jiuyang soymilk machine. Never used it before. I'd better use the old machine. Or grind it yourself and drain the bean dregs.

2. Boil the soybean milk, and then turn down the heat. Don't let the soybean milk churn up and down. Just make sure it has a temperature, and then add brine (I used brine). At first, add less and mix well. This speed must be fast, and if it is slow, it will take shape. ..

3. Make sure that the fire must be small ... don't get excited ... When he turns your bean curd upside down, it won't take shape, even if it does, it will break ... And if you think the bean curd is too tender (too thin), use a small spoon to scoop some salt water evenly and slowly on the surface of the bean curd, so that it can get older and older ... If you add less at a time, you can add it slowly, and you can see the bean curd slowly taking shape during the process of adding brine. ..

This is what my mother told me. Try it. I wish you a prosperous business ~ ~