Preparation materials: soybean 250g, clear water 2l, salt water 5ml, clear water 10ml.

Production steps:

1. First, soak small soybeans in 2 liters of clear water for 6-8 hours, and then use a cooking machine to evenly beat the soaked soybeans into soybean milk; ?

2. Pour the soybean milk and bean dregs into the pot together, bring it to a boil over medium heat, and keep stirring to avoid caking at the bottom of the pot. At the same time, pay attention to the foam on the surface to let out the hot air, so that it is not easy to overflow when cooking. After boiling completely, turn off the fire;

3. Next, filter, take a big basin, put it on the basket, spread a layer of gauze in the basket, pour the cooked soybean milk into the gauze, rotate and tighten it, press it with a spoon to let the soybean milk leak into the basin, and leave the bean dregs in the gauze;

4. Pour the filtered soybean milk into the cauldron while it is hot. When the temperature drops to about 80~90 degrees, you can start pickling. Take a spoonful of about 5 ml of salt water and dilute it with twice as much water;

5. Circulate the diluted brine into soybean milk, wait for flocculation, so that there is obvious solid-liquid separation, reduce the amount of brine, slow down, and stop adding brine when tofu solidifies. Let it stand for about 15 minutes and let it fully form;

6. Finally, suppress the cooking, turn on a small fire, and gently press while cooking, so that the tofu pudding can be more closely combined. Cut the bean curd into cubes with a knife for easy scooping out. After slicing, you can turn up the fire a little and cook for a while;

7. Finally, use a shovel to compact, and you can see a clear slurry, and the tofu pudding is ready;

8. Serve the cooked tofu with a plate of home-made tofu dipped in water.