Ingredients: 250g of soybean or black bean, 2600g of water, 30g of vinegar and 5g of salt.

1, beans soaked for 8 hours, soaked to twice the size. After cleaning, put 2000 grams of water and beat it into soybean milk with high-speed blender.

2. Then filter the residue with gauze and filter it repeatedly for three or four times.

3, boil the fire in the pot, be careful to overflow. Weigh vinegar, salt and100g of water during cooking, and mix them evenly for later use. After the soybean milk is boiled, scoop up the foam, cook for another two minutes, then turn off the heat, pour in 500 water and stir well.

4. Spoon the vinegar-brine mixture slowly into the soybean milk, and wait a few minutes for the bean curd to solidify.

5. At this time, press it in with a sieve and spoon out the tofu water in the sieve.

6. Leave it for 30-45 minutes, and the soybean milk will be molded. At this time, put the bean curd into the mold.

7. Wrap the gauze and cover the mold cover, press the heavy object and squeeze the excess water.

8. Leave it for 3-4 hours to release the mold. Cut it into pieces according to your personal preference and cook it.