1. First of all, prepare the materials, 500g of dry beans soak for more than ten hours, to soak open, not soak acid. ; 5000g water; 250ml water + 45ml white vinegar; 1000g water.

3. Begin to beat the soybean milk, beans and 5000g of water about ten times poured into the cooking machine, playing about a minute, I was divided into ten times, if one time to play too much cooking machine can not stand, out of the pulp will also be less.

4. Every time you beat the soybean milk and then filter out the dregs, use a double drawer cloth, do not use too thin gauze.

5. A pot of beans are playing well to half an hour or so, it is poured into a large steamer, began to cook soybean milk, soybean milk cooking process to keep stirring, otherwise it will be muddy bottom. Three to five minutes after the boiler off the heat. Pour the prepared two pounds of cold water, the soybean milk cooled to about 80 degrees.

6. Pour in the prepared 1000g of cold water and cool the soy milk to about 80 degrees.

7. Start pointing the tofu, the first time is m have sour milk, so just use white vinegar to water as sour milk. Stir the white vinegar solution into the soy milk in three to five batches, stirring constantly at an even speed so that the vinegar and soy milk are fully integrated until you see flocculent bean flowers in the pot.

8. This is the point of the soybean flower, with a strainer into the gauze-lined mold, with the rest of the gauze wrapped around the tofu, using the bottom of the cake mold to press the tofu.

9. Then let the tofu cool a little, remove the gauze, not too long between.

The second kind:

1. Add 500 grams of soybeans to 5000 grams of water, and stir well with a soymilk maker.2. Boil the soymilk, and boil it for a while longer, to simmer out the soybean flavor.3. 5000 grams of soymilk needs to be cooled down with 1000 grams of water, i.e., 1000 grams of water should be added to 5000 grams of soymilk.4. Dilute 50 grams of white vinegar with 250 grams of water, and not with Vinegar essence.

5, with the diluted vinegar point of the soybean flower, in three to five times poured into the soybean milk, the whole process should be gently stirring the soybean milk with a spoon, the soybean flower will be slowly molded.6, with a dense funnel will be separated out of the acidic slurry, into a clean container for the next point of the soybean flower.7, will be loaded with soybean flower into the gauze-wrapped molds, like folding quilt gauze stacked up, begin to press the bean curd. The greater the force, the better the tofu molding. 8, a piece of white tender tofu is done successfully!