1. The night before, measure a cup of soybeans, about 85 grams, rinsed and soaked in water overnight. (Because to do separately, so two cups to separate soaking) (Note: the original recipe is 100 grams of soybeans with 1000 grams of water. But soybean milk machine with a cup once measured out almost 85 grams of beans, for fear that more yellow will damage the soybean milk machine, so it used 85 grams, so then added 800 grams of water to ensure that the concentration. (This is also the same)

2. the next morning to soak the water drained, the soybean into the soybean milk machine

3. add water, about 800 grams, look carefully at the picture, in the lower limit of the upper a little bit, the lower line is 1,000 grams of water, because of the volume of soybeans, so 800 grams of water is almost to the position (now I do cooked, has not been scaled, a cup of soybeans) Water added to this place is almost

4. Plug in the power supply, start making soybean milk. A cup of soybean soybean milk is completed, and so cool some of the soybean milk out of the filter

5. clean soybean milk machine, and then according to the above steps of the second cup of soybeans into soybean milk

6. the second good soybean milk filtered into the first good filtered soybean milk together

7. take a clean container, weigh 16 grams of white vinegar, add 80 grams of water, made of white vinegar water to be used

8.

8. put the filtered soybean milk on the fire with a small fire to start cooking, be careful to stick to the bottom Oh, and try to open the lid of the pot to cook, otherwise it will accidentally overflow

9. to almost open time, there will be foam on top of the soybean coat and so on, be careful to skim

10. and so on the full boil after waiting five minutes (three or four minutes can also be, the days are colder, may be as long as two or three minutes)

11. When the temperature drops to 85 to 90 degrees, slowly pour in the white vinegar and water, stirring as you pour

12. Some flocculation occurs when you pour it in

13. Cover the lid and wait for ten to twenty minutes (ten minutes is usually enough)

14. The flocculation becomes more obvious

15. Take a basin and put it into the water hopper (because the tofu is pressed into a bowl of water). (I put it directly in the bucket because water will seep out when I press the tofu)

16. Put the tofu mold, soak the tofu cloth and squeeze it dry, and spread it evenly on the mold

17. Pour the flocculent tofu into the mold

18. Fold the cloth carefully from side to side

19. Fold the cloth carefully up and down again

20.

20. Press the top plate as flat as possible

21. Press the tofu with a flat bowl of water (you can decide how much pressure you want to put on the tofu, if you put more pressure on it, the tofu will be older, if you put less pressure on it, the tofu will be more tender)

22. Open the tofu after ten minutes of pressing, the tofu is already molded

23. Allow the tofu to cool down and then take it out carefully.