Steps: 1. It is recommended that users soak the beans overnight and set aside.

2. Beat into pulp and filter it several times with gauze to separate the slurry.

3. Bring the pot to a boil over medium-low heat and then turn off the heat for 3-5 minutes. Allow the soy milk to boil (dissolve the brine in cold boiling water and set aside).

4. Let the boiled soy milk cool for a while until a layer of bean skin appears on the surface. Use chopsticks to remove the bean skin, pour the soy milk into a container and sieve it for the last time (you can still filter out some impurities).

5. Slowly pour the brine into the soy milk, and use a spoon to gently stir from the bottom.

6. Stop pouring the clear slurry water when salty brine appears.

7. Pour into the mold, shake the four corners gently with your hands to spread the tofu evenly, and wrap it with gauze.

8. Close the lid and put something heavy on it to hold it down for 15-30 minutes.

9. Perfect.

10. It is ready to eat and is delicious no matter how you eat it.