Accessories: 880g of water, 0/6g of white vinegar/kloc-.

Practice steps

1. Measure a cup of soybeans, about 85g, the night before, rinse and soak in water overnight.

2. Drain the soaked water the next morning, put the soybeans into the soymilk machine and add water, about 800g.

3. Plug in the power supply and start making soybean milk. A cup of soybean milk is finished. When it cools down, pour out the soybean milk and filter it.

4. Wash the soymilk machine, and then make the second cup of soybeans into soymilk according to the above steps.

5. Filter the soybean milk made for the second time to the filtered soybean milk made for the first time.

6. Take a clean container, weigh 16 grams of white vinegar, and add 80 grams of water to make white vinegar water for later use.

7. Set the filtered soybean milk on fire and start cooking with medium and small fire, and try to cook with the lid open, otherwise it will overflow accidentally.

8. When it's almost time to open, there will be a foam bean coat on it, so be careful to skim it off.

9. Wait five minutes after it is completely boiled.

10. When the temperature drops to 85 to 90 degrees, slowly pour in white vinegar water, stirring while pouring, and some floccules will appear when pouring.

1 1. After ten to twenty minutes of capping, the flocculence becomes more obvious.

12. Put a basin into a bucket, put a tofu mold, soak the tofu cloth and squeeze it dry, and spread it evenly on the mold.

13. Pour the flocculent tofu into the mold, carefully fold the tofu cloth left and right, then carefully fold it up and down, and press the upper board as flat as possible.

14. Put a flat-bottomed bowl into the water pressure, press it for ten minutes, and then open it. The tofu is already formed.

15. Just take it out carefully after cooling.