This summer vacation, under the scorching sun and scorching heat, after a bumpy journey, my parents and I arrived at my grandparents’ house. Every morning, we can drink delicious soy milk. I really wanted to know how soy milk was made, so one morning, I watched with great interest my aunts grinding soy milk and making tofu.

It is not easy to eat good tofu. First, soak the soybeans in water and let the beans "take off" their "clothes"; then put the soaked and swollen soybeans into a stone mill with an appropriate amount of water, and push the stone mill to grind it into raw soy milk. I felt very strenuous when I helped my aunt push the stone mill, but when I saw the pure white raw soy milk flowing out of the millstone, I felt a sense of accomplishment. In the second step, pour the ground raw soy milk into a filter bag, filter out the bean dregs, and squeeze out the pure soy milk; then put the pure soy milk into the pot and boil. In this way, the cooked soy milk is ready. Serve it in a bowl and add a little sugar. It tastes particularly fresh and pure. The third step is to "turn" the cooked soy milk into tofu. First, add the gypsum water to the cooked soy milk and stir it briefly to form beancurd. Then take out the square mold and place filter cloth in the mold. Then pour the beancurd in. After a while, wrap the tofu in the mold with filter cloth, add a cover, and put a heavy object on it. After draining the water, it becomes a piece of snow-white tofu. The most important thing in this step is to add the right amount of gypsum water, otherwise the tofu will not taste good.

After watching the whole process of making tofu, I not only understood the basic methods of making tofu, but also realized the meaning of "every trace of hardship".

At noon, I drank soy milk and ate tofu. Wouldn’t you say this kills two birds with one stone? Today, I tasted the joy of success in making tofu by myself in the summer. Learning to make tofu is my biggest gain this summer.