1. Select fresh soybeans, and screen out impurities such as sundries, inferior beans, vegetation and sediment through dry sorting or water sorting.

2. Soak soybeans in water to remove impurities floating on the water. The amount of water is subject to soaking soybeans. In the process of soaking, in order to prevent the water quality of soaked beans from becoming sour and rancid, and affect the quality of soybean milk, change the water 1 time in time according to the specific situation, and the soaking time varies according to the temperature, and it is generally soaked for 4-6 hours in summer; Winter can be extended to 9- 12 hours.

3. Grinding: Add the soaked beans into the grinder several times, add the soybeans while adding water, and grind them into soybean milk paste. Generally, the soaked beans are about 0.5 kg and the water is 0.5 kg. When grinding, add beans and water evenly, which is consistent with the speed of grinding, so as to grind fine and smooth soybean milk.

4. filter soy milk. Generally, soybean milk is filtered by filter cloth or flour bag. Add 5 kg of ground soybean milk paste (about 1 kg of dry soybean) into 2 .5 kg of warm water at about 20℃, stir it evenly, put it into a cloth bag, lift the cloth bag, shake it by hand, and repeat the operation for 3-4 times until the slurry is discharged.

5. Boil the slurry. Take the filtered raw soybean milk and put it into the pot. Boil with strong fire (or steam) until the soybean milk foam on the pan surface bursts. Turn off the fire and take cooked soybean milk.

6. Gypsum powder is generally used as coagulant, and about 10 g gypsum is needed for 1 kg dry soybean. Ordering method: Scoop the cooked soybean milk out of the pot and let it cool slightly. When the temperature drops to 80℃, order soybean milk. When ordering soybean milk, stir the soybean milk forward with a small spoon and slowly add gypsum water. When the soybean milk sticks to the spoon, the stirring slows down, and the speed of adding gypsum water slows down accordingly. When there are bean curd particles the size of corn in the soybean milk, stop stirring, cover the pot, and keep it for about half an hour for pulping.

7, patina patina is to pour tofu into a wooden grid covered with cotton cloth, wrap it, squeeze it with heavy objects, and squeeze out the water. Generally, you can't press it too dry. If the tofu is dry, it can be pressed until no water drops fall out.