1. Soak soybeans in advance, which is soaked. One catty of beans, two catties and three liang.

2. Add water to beans 10 kg, and grind soybean milk 10 times with a cooking machine.

3. Filter the soybean milk into the steamer with the filter presented by the soybean milk machine.

This is the filtered bean dregs. Learn to braise in soy sauce and raise steamed buns.

5. Start cooking soybean milk in the soybean milk pot. Boil it more. After boiling, add 2 kg of cold water.

6.50g white vinegar to 250g water, and some tofu.

7. Prepare homemade tofu molds.

8. Soak the bean bag cloth and spread it in the mold.

9. When the soybean milk is cooled to 80 degrees, put the vinegar juice into the soybean milk pot and cook it for 5 times. At first, paddle slowly in the pot with a spoon until a large piece of tofu appears in the pot, and then boil it on low heat.

10. Take out 1000g sour pulp, ferment for 48 hours, and order tofu next time.

1 1. Pour the remaining tofu into the prepared mold, wrap it with bean skin, and press it with a heavy object for 30 minutes (not too heavy).

12. Open the bean bag and the tofu is ready (I made it thick and the tofu is a little hard).

13. It tastes sour, and homemade tofu tastes safe and hygienic.