1. Pick out the impurities and not so good dry beans, soak them in water for 14-16 hours until fully soaked.

2. Prepare 6.5 kg of water.

3. Add the appropriate amount of soybeans to the food processor, and then into the appropriate amount of water, beat into pulp pour out with a filter pack filter, soybean residue with water and repeat once. In turn, all the soybean milk are processed.

4. Filtered soymilk into a large pot.

5. Strain the soybean residue into the refrigerator to save, you can steam buns, pancakes.

6. Salt brine weighed well.

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 froth on the surface, cook 3 open, turn off the fire.

10. Add 1 kg of cool water to the pot.

11. The temperature of the soymilk drops to about 80 degrees.

12. Pour the marinade into the pot in batches with a spoon, stirring quickly a few times from the bottom up.

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

14. Line the tofu mold with dampened beanbag cloth.

15.Spoon the bean curd into the mold.

16. Wrap the tofu molds with the beanbag cloth.

17.Add the lid.

18. Put something heavy on top and press for about 30 minutes.

19. Open the lid of the mold.

20. Remove the mold can be.