2. Soak the beans for a long time, usually 8- 12 hours. Summer is shorter. Soak beans the first night, and you can use 5 Jin of beans and 25 Jin of water the next morning.
3. Clean the soymilk machine, and prepare the bucket for receiving bean juice and the container for receiving bean dregs. Turn on the power and start grinding beans. Add the beans and water together, and grind the bean dregs again after grinding.
4. Pour the soybean milk into the pot and put it on the stove to boil. At this time, no one can stay to prevent the soybean milk from overflowing. Stir the soybean milk with a spoon. After the soybean milk was boiled for three times, the heating was stopped, and the foam disappeared quickly after the ceasefire.
5. When the temperature of soybean milk drops to 80-90 degrees, you can order brine. Pour the brine mixed with water into a spoon, slowly stir in the hot soybean milk, add the brine, and stop the brine when the soybean milk appears flocculent.
6. Cover the pot and don't stir the pot. Simmer 15 minutes, and the bean brain will be fine.
7. Wet the frame and cage cloth (fine gauze for filtration) with soybean milk water to prevent tofu from sticking. Spread the cloth on the basket and spoon the bean brain into the frame. After the soybean milk water is filtered, wrinkle up the four corners of the cage cloth, cover it with tofu and press it with something slightly important. After the water is controlled, the tofu is ready.