1, accurately weigh dried beans, 100g. Then fill it with water and soak the dried beans. Time varies with season and temperature. Generally speaking, five or six hours is enough.

2. Put the soaked soybeans and water into the juicer. Be careful not to spill too much water. Turn on the juicer and keep stirring for about three minutes.

3. Prepare a clean pot to cook soybean milk. Put a grate on the pot. Spread a cage cloth on the grate. Pour the freshly made soybean milk on the cage cloth and filter the bean dregs through the cage cloth. Finally, pick up the bean dregs left on the cage cloth. Knead hard. Squeeze out the last drop of soybean milk.

4, the soybean milk in the pot is still raw soybean milk, which needs to be re-cooked; Accurately weigh 1.5g of edible gypsum, and calculate the requirement of 100g of dried beans 1.5g of gypsum.

5. Add appropriate amount of water to gypsum and stir with chopsticks to make gypsum slurry. After the soybean milk is boiled, let it stand for one minute. While stirring the soybean milk quickly and violently with a spoon, pour the gypsum slurry into the soybean milk. When finished, cover the pot. Let stand 10 minute.

6. 10 minutes later, uncover the pot cover to get the bean curd. The soybean milk in the pot has solidified into an adult, and the colloidal state like jelly has been made. According to personal taste, make some brine, pour it on it or put some sugar in it if you like sweets.