2. Prepare 6.5 kilograms of clean water.
3. Add a proper amount of soybeans into the food processor, then add a proper amount of water, and pour them into a slurry and filter them with a filter bag. Add water to the bean dregs and repeat. Process all the soybean milk in turn.
4. Put the filtered soybean milk into the cauldron.
5. Put the filtered bean dregs in the refrigerator for preservation, and you can steam steamed bread and pancakes.
6. Weigh the bittern.
7. Add 2-3 times of water and stir until it melts.
8. Bring the soybean milk to a boil on the fire.
9. Skim off the foam on the surface, boil for 3 times, and turn off the heat.
1. add 1kg of cold water to the pot.
11. The temperature of soybean milk is reduced to about 8 degrees.
12. Pour the brine into the pot several times with a spoon and stir it quickly from bottom to top.
13. Open fire, heat and boil until bean curd appears.
14. Spread the wet bean wrap cloth on the tofu mold.
15. Scoop the bean curd into the mold.
16. Wrap the beancurd with bean wrap cloth.
17. Close the lid.
18. Put a heavy object on it and press it for about 3 minutes.
19. Open the mold cover.
2, demoulding.