Step: 1. Firstly, small-scale farmers' soybeans are soaked in 2 liters of clear water for 6-8 hours, and then the soaked soybeans are evenly beaten into soybean milk by a cooking machine; 2. Pour the soybean milk and bean dregs into the pot together, and bring it to a boil over medium heat. Keep stirring to avoid caking at the bottom of the pot, and pay attention to the foam on the surface to let the hot air emit, so that it is not easy to overflow when boiling. After boiling completely, turn off the fire; 3. Next, filter, take a big pot, put it on the cooking basket, spread a layer of gauze on the cooking basket, pour the cooked soybean milk into the gauze, rotate and tighten it, press it with a spoon, so that the soybean milk leaks into the pot and the bean dregs remain in the gauze; At this time, you can drink a cup of soybean milk, which is absolutely delicious. ) 4. Pour the filtered soybean milk into the cauldron while it is hot, and when the temperature drops to about 80~90 degrees, you can start to order brine. Take a spoonful of about 5 ml of salt water and dilute it with twice as much water; 5. Circulate the diluted brine into soybean milk, wait for flocculation, so that there is obvious solid-liquid separation, reduce the amount of brine, slow down the speed, and stop adding brine when tofu solidifies. Let it stand for about 15 minutes and let it fully form; 6. Finally, suppress the cooking, turn on a small fire, and gently press while cooking, so that the tofu pudding can be more closely combined. Cut the bean curd into cubes with a knife for easy scooping out. After cutting into pieces, you can turn up the fire and cook for a while; 7. Finally, use a shovel to compact, and you can see a clear slurry, and the tofu pudding is ready; 8. Mix the cooked tofu with a dish of home-made tofu dipped in water, which is spicy and delicious and stimulates appetite. Add some boiled liqueur and Lycium barbarum, put it in the refrigerator, and sprinkle with osmanthus, which is the cool iced bean curd.