1. Wash 300g of soybeans, pick out the moldy soybeans, and soak them in water.

2. Soak for about 5 hours, until the soybeans are all swollen and fully soaked, and the surface is smooth and smooth.

3. Rinse the soaked soybeans again with water.

4. Start grinding the soy milk, put the soaked soybeans into the soy milk machine, add an appropriate amount of water, and grind it into a soy milk paste.

5. Pour the okara after grinding the soy milk into the drain cloth, and squeeze out the soy milk water with your hands.

6. Filter the soy milk through the filter.

7. Start cooking the soy milk. Bring the soy milk to a boil over high heat. Stir constantly during the cooking process to prevent it from sticking to the bottom.

8. After boiling, turn off the heat and let it cool to about 80 degrees.

9. Dissolve the internal fat with 30ml of warm water and set aside.

10. Start ordering tofu and pick out the soy milk skin floating on top of the soy milk.

11. Add the inner fat (brine) and stir quickly. The stirring method is like stirring cake batter. Use a spoon to lift it up from the bottom of the pot, and make sure it is even.

12. Cover the pot and simmer for about 15 minutes.

13. The white, tender, fragrant and smooth tofu curd is ready.