Ingredients: a cooking thermometer (or not); dried soybeans: 500g; brine: 7-10g; water for grinding beans: 3000g; a piece of gauze.

1. Soak dried soybeans overnight.

2. Grind the beans with a puree machine. In order to avoid waste, put the ground bean dregs into the puree machine and grind them twice. You can also use a wall breaker.

3. Pass the ground soy milk through a sieve twice and filter out the bean dregs.

4. Bring the soy milk to a boil over low heat and continue to cook for 10 minutes. Stir constantly during the cooking process to prevent the bottom from burning.

5. Melt the brine with appropriate amount of warm water in advance and set aside. Turn off the heat and use a thermometer to measure the soy milk to 80 degrees. Start adding brine and stir while pouring in the brine until the soy milk becomes fluffy. Pour in the salt brine slowly and let it sit for 15 minutes.

6. If you don’t have a thermometer, look at the formation of a layer of bean skin on the surface of the soy milk as the criterion.

7. The soy milk becomes like this after adding salt brine

8. Pour the tofu into the mold, put a heavy object on top, and let it stand for half an hour. If you like soft tofu, you can reduce it. Press some weight.

9. Finished product picture.