1. Main ingredients: 400g soybeans, 500g leafy vegetables, appropriate amount of refined salt, appropriate amount of ginger, and appropriate amount of cooking oil.

2. Peel the soybeans soaked in advance.

3. Add the peeled soybeans to water in a ratio of 1:1 and put them into the container cup of the food processor.

4. Use a food processor to smash the soybeans. Do not wait too long and there will be no big particles.

5. The beaten soy milk has a few particles. The vegetable tofu made in this way has a "sandy" texture.

6. Wash the leafy vegetables. Rapeseed, cabbage or other leafy vegetables can be used.

7. Blanch the leafy vegetables in boiling water to remove the green and sweet taste of the leafy vegetables.

8. Drain the water from the blanched leafy vegetables and chop into small pieces for later use.

9. Put a lot of oil in the pot. If there is no big oil, you can put a few pieces of fat and refine the oil over low heat.

10. Add chopped green onion, minced ginger or a few red pepper segments and saute until fragrant.

11. Pour in the beaten soy milk.

12. Turn on the stove to low heat and stir-fry slowly with a shovel to prevent the pot from being burned.

13. Fry the soy milk until it is slightly dry and turns yellow.

14. Pour in the chopped leafy vegetables.

15. Stir-fry over low heat, add a little salt and stir-fry until dry. Then serve.