1. Material selection: Select fresh soybeans and sift them with dry selection or water sifting to remove impurities such as impurities, inferior beans, vegetation and sand.

2. Soak the beans: Soak the soybeans in water to remove impurities floating on the water. The amount of water is based on the amount of water to submerge the soybeans. During the soaking process, to prevent the water quality of the soaked beans from becoming sour and rancid, which will affect the quality of the soy milk, change the water once in a timely manner according to the specific situation. The soaking time varies according to the temperature. Maca, generally soaking the beans for 4-6 hours in summer; In winter, it can be extended to 9 to 12 hours.

3. Grinding: Add the soaked beans into the grinder several times, add water while adding soybeans, and grind them into a soy milk paste. Generally, 0.5 kg of soaked beans and about 0.5 kg of water are added to the pulp. When adding beans and water, the beans and water should be added evenly and in harmony with the grinding speed, so that fine and tender soy milk can be ground.

4. Filtration: Generally use a filter cloth or flour bag to filter soy milk. Add 5 kilograms of ground soy milk paste (approximately equivalent to 1 kilogram of dry soybeans) and 2.5 kilograms of warm water at about 20°C, and mix evenly. Then put it into a cloth bag, lift the cloth bag, shake it by hand, and wait until the slurry flows out. Repeat the operation 3-4 times until the slurry is drained.

5. Boil the milk: Put the filtered raw soy milk into a pot, heat it over high heat and bring it to a boil (or heat it with water vapor) until the bubbles of the soy milk burst on the surface of the pot. Remove the heat and you will have cooked soy milk.

6. Dot paste: Dot paste generally uses brine as a coagulant. 1 kilogram of dried soybeans requires about 10 grams of brine (dissolve the brine into 30 grams of liquid brine with a concentration of 25%-30%). . How to make the milk: Scoop the boiled soy milk out of the pot and let it cool slightly. When the temperature drops to 80℃, you can make the milk. When ordering the milk, use a small spoon to stir the soy milk forward and slowly add the salt brine (if there is sediment under the brine, the sediment cannot be added). When the soy milk sticks to the spoon, slow down the stirring and add the salt brine at a corresponding speed. Slow down until corn-sized tofu grains appear in the soy milk, stop stirring, cover the pot, and keep for about half an hour to complete the battering process.

7. Baojiang: Baoyu is to pour the tofu into a wooden grid covered with cotton cloth, wrap it well, and squeeze it with a heavy object to squeeze out the water. Generally, it cannot be pressed. If it is too dry, if you want to make dried tofu, you can press it until no water drips out.