The method comprises the following steps:

1. beating: select high-quality soybeans, wash them with clear water to remove impurities, wash and soak them for 6- 10 hours until the watercress is fully expanded, and grind them on the machine.

2. Soaked soybeans and water are simultaneously injected into the hopper of the mill according to the weight ratio of two parts of water to one part of soybeans, and mixed and ground.

3. Discharge the soybean milk and bean dregs respectively, heat the soybean milk until it boils, and naturally cool it to 75℃ 5℃.

4. Pulping: take the poured water that flows out during solidification in the process of making conventional tofu and leave it for 3 days.

5. According to the weight ratio of 7 parts of soybean milk: 0.8- 1.5 parts of drenching water, pour the standby drenching water into the pulp barrel, stir it evenly, and set it for 12- 16 minutes.

6. Forming, setting and cutting: injecting the solidified slurry into a mold box filled with filter cloth, and taking out the mold after pressure forming.

7. Then cut into small pieces; Collect the next rain in Mao Mao.

8. Emulsification: Put the cut tofu pieces on the bamboo strips, leaving a gap in the middle, and set the ambient temperature to 15℃-25℃.

After 9.3-5 days, even and delicate fluff grows on the surface of tofu and is emulsified and matured.