1. Remove impurities and bad beans from the dried beans and soak them in water for 14-16 hours until they are completely soaked

2. Prepare 6.5 kilograms of water.

3. Add an appropriate amount of soybeans to the food processor, then add an appropriate amount of water, beat into a pulp, pour out and filter through a filter bag, add water to the bean dregs and repeat. Process all the soy milk in sequence.

4. Put the filtered soy milk into a large pot.

5. Store the filtered bean dregs in the refrigerator and can steam steamed buns and pancakes.

6. Weigh the brine

7. Add 2-3 times the water and stir until melted.

8. Put the soy milk on the fire and boil.

9. Skim off the foam on the surface, boil for 3 boils, and turn off the heat.

10. Add 1 kilogram of cold water to the pot.

11. The temperature of the soy milk drops to about 80 degrees.

12. Pour the brine into the pot in batches with a spoon, and stir quickly from bottom to top a few times.

13. Turn on the heat and bring to a boil until bean curd appears.

14. Cover the tofu mold with wet bean bag cloth.

15. Scoop the tofu into the mold.

16. Wrap the bean curd with bean wrapping cloth.

17. Add the lid.

18. Place heavy objects on it for about 30 minutes.

19. Open the mold cover.

20. Just remove the mold