Practice: 1. Soak soybeans in clear water for more than 3 hours, and then soak the beans.

2, grinding into slurry with a stone mill;

3. Squeeze the slurry in the cloth, and put the filtered soybean milk into the pot to boil. Turn off the fire after rolling a few times, and dilute with a little pure salt water and three times of water;

4. Scoop half a spoonful of diluted salt water, gently stir in soybean milk, and gently stir twice in circles;

5, repeat the fourth step twice, and then observe the changes;

6. Generally, after three times, the separation of bean curd residue appears;

7. Gently press it with a colander or basket to make it closely combined, and the excess zirconium water can be scooped out;

8. With a light press, the water of tofu and zirconium is completely separated and condensed together, and the surface can be flattened.

This has become the traditional Sichuan stone mill tofu pudding.