First of all, we should choose full and high-quality soybeans, not genetically modified soybeans. After selecting beans, we should soak them. The time required for soaking beans depends on the weather. Generally, it takes 10- 12 hours in winter, and it takes 3-5 hours in summer when it is hot, so we can't soak them too much. Soaked soybeans should be drained, and after the water is controlled, we will start grinding. Generally, it takes two or three times to grind the pulp, which can be based on personal requirements, and there is not much protein in the third time. When grinding, the ratio can be controlled at 1:5. After grinding for three times, we start to cook the pulp. When the temperature of cooking reaches 70 degrees, foam will appear. We can add a little defoamer to it, so that the foam will disappear in a while. When the temperature of the pulp reaches above 95℃, it means that the pulp is boiled, but the pulp is not fully cooked at this time. Let's cook it for another 8- 10 minutes to make the pulp fully cooked. After the pulp is cooked, we find a stainless steel barrel and let the pulp out. When the temperature of the pulp is about 85 degrees, we start to make some brains. There are several kinds of brains, such as brine, gypsum, lactone and sour pulp, which depends on the local conditions. It takes about 20 minutes to squat down after the brain is lit. After squatting down, we can put the brain in the tofu forming box. Before putting the box, we should boil the tofu cloth with alkali water, preferably edible alkali, so that it is not easy to touch the bag. Spread the cooked wrapping cloth on the tofu forming box, and smooth it. Now, put the brain in four corners first. When it is full, drag all the sides of the cloth, flatten it, and the tofu looks good. Then, just start pressing the tofu. For manual work, press it evenly. If it is pneumatic, it is unnecessary. Just turn on the switch directly. Ordinary tofu can be pressed for 10- 15 minutes. Tofu can't be taken out in a hurry after being pressed. Let it cool a little, so that it has good water retention.

When making bean curd brain, every 500 grams of soybean should yield 15- 18 Jin of soybean milk, and then add 9- 12 grams of lactone, without stirring. Zhengzhou xuzhong