1. Fresh soybeans are selected as materials. The soybeans are soaked in water to remove the residue floating on the river surface. The water flow rate is based on the soaked soybeans. During the soaking process, to prevent the soaking water from becoming sour and rancid, which will affect the quality of the soy milk, change the water once in a timely manner according to specific conditions. The soaking time varies according to the temperature. Generally, it takes 4-6 hours to soak beans in summer; it can be extended to 9-12 hours in winter.

2. Beating: Add the soaked beans into the refiner in batches, add water while adding soybeans, grind them into bean batter, usually 0.5Kg of soaked beans, add 0.5Kg of water, when beating, add The water added to the beans should be evenly distributed and coordinated with the grinding speed, so that the soybean milk can be grinded into a delicate and smooth texture.

4. A filter cloth is generally used to filter soy milk. Add 5Kg of ground soybean batter (approximately equivalent to 1Kg of dry soybeans) and 2.5Kg of warm boiled water at about 20°C. Stir evenly and put it into a cloth bag. Hang up the bag and shake vigorously until the slurry is discharged. Repeat the operation 3-4 times until the slurry is dry.

The tofu wrapped in milk is crispy on the surface and lined with pulp. It is delicious and is a must-have when dipped in water.