Ingredients: 50g dry soybeans

Accessories: 400ml water, 3.5g internal fat, appropriate amount of seafood soy sauce, appropriate amount of coriander, appropriate amount of crispy pepper

Steps

1. Soak the dried beans for more than ten hours, and change the water several times in summer.

2. Soaked soybeans are about three times heavier than dry beans.

3. Place the soaked beans in the grinder. Add water to grind the soy milk.

4. Pour the ground soy milk onto a filter covered with gauze and filter the soy milk.

5. Dilute the internal fat with a little cold water.

6. Boil the soy milk for two minutes.

7. Turn off the heat and lower the temperature of the soy milk to about 80-90 degrees. Pour in the water from the inner pot and stir evenly from top to bottom with a spoon.

8. Cover the lid, maintain the temperature, and solidify after fifteen minutes.

9. Put the tofu into a small bowl.

10. Pour seafood soy sauce and mince coriander. Add crispy chili and serve.