Generally speaking, 1 jin of soybeans can produce 5 to 7 jins of tofu.

How to make tofu:

1. Soak 300 grams of soybeans for about eight or nine hours, until the soybeans are completely soaked;

2. Add water to the soybeans. Grind the soybean milk with a food processor or soybean milk machine (cold drink function). Add water to the soybeans and grind them into soy milk with a food processor or soybean milk machine (cold drink function);

3. Put the soy milk into a pot, heat it over medium-low heat, and use Use a spoon to skim off the foam on the surface;

4. Simmer slowly over low heat, stirring in circles with a large spoon while cooking to avoid burning the pot, until the soy milk boils and then turn off the heat;

5. Remove the soy milk from the heat and cool it down to 80 or 90 degrees naturally. Pour in the lactone liquid and stir quickly. The action must be quick. After about three or four seconds, immediately cover the pot and start. Stew;

6. Cover the soy milk and simmer for about 15 minutes. When you open the lid, you will find that it has solidified. Quickly break the tofu in the pot. The more it is broken, the more water will come out. Take off the bottom pad of the six-inch heart-shaped mold and place it on the grate with holes. Put a piece of gauze on top, just one layer;

7. Press a basin of water on top. If the bottom of the basin is too big, You can find an intermediary. I used a low and large bowl as an intermediary. I pressed it for 30 minutes and the tofu was ready.