Ingredients: pure soybean powder, gypsum and water.

1. Put 150g of soybean powder into a basin, and prepare to add 900g of clear water to the soybean milk.

2. Bean flour and water are ready, put a small amount of water into the bean flour and gradually stir with chopsticks.

3. Stir until it becomes fine and particle-free. This step is very important. Add water again and continue to stir with chopsticks.

4. Stir evenly to form thick soybean milk, then continue to add the last remaining water and stir evenly.

5. Add1000g of water to the pot and bring to a boil. Slowly pour raw soybean milk into your left hand and gently stir it with a spoon in your right hand. The fire should not be too big or small, just cook for 3 to 5 minutes.

6. Add 100g40-degree warm water to the bowl, and add gypsum powder and stir well. Add gypsum water to the basin first, then rush into the cooked soybean milk and stir, and floc will appear.

7. Wash the tofu box, wash the soy milk gauze, spread it in the tofu box, and scoop the flocculent soy milk in the basin into the tofu box with a big spoon.

8. Cover the tofu box, put a plate under the tofu box to catch the tofu water (just put it on the plate) and pour it out in time.

9. Wrap the tofu with gauze, the tofu has been pressed out of the water, and the production is complete.