First: First, prepare 500g soybeans, then pick out the beans inside, clean them, soak them in clear water for about one night, and then rinse the soaked soybeans.

Second: pour the cleaned soybeans into high-speed blender, then add clean water, the ratio of water to soybeans is about 6:1,and then break them with the fruit and vegetable key.

Third, put a cage cloth in the basin, pour the broken soybean milk on the cage cloth, and filter out the bean dregs; Pour the filtered soybean milk into the pot, boil it slowly over medium heat, stirring constantly in the middle to prevent the pot from pasting, skim off the floating foam on the surface, and continue cooking for 2 minutes after boiling.

Fourth: pour the prepared gypsum powder into the bowl, add 20ml of clear water and stir evenly for later use.

Fifth, add the prepared gypsum water into the soybean milk, gently stir until it is cooked into bean curd, turn off the fire, skim off the clear water inside, put the bean curd into a cage cloth, filter out the excess water, put it into a mold, wrap it neatly with a cage cloth, and press something heavy on it for about an hour. So the tofu is ready.