1. Soak soybeans. Beans are grown at home. Remember to pick out impurities and bad beans before soaking, and wash them again. It will take about one night. This time, we soaked about 1.2 Jin of dried soybeans. After soaking, we can wash them for use.

2. Beat soybean milk. In the countryside, a stone mill was used before, and then a grinder was used. At home, you can only use a soymilk machine instead, about one part of beans and five parts of water. The filter screen brought by the soymilk machine is not needed, so remove it. The finer the beating, the better. But be careful to read the instructions of the soymilk machine, and don't burn the machine for too long, and there are many bubbles when beating.

Soymilk machine is small, so it needs to be beaten many times.

3. Filter bean dregs.

At home, you can put soybean milk in a common container, or you can use a pot. Spread two layers of clean gauze on it, pour the beaten pulp into the gauze, and squeeze the soybean milk out by hand. This is a bit laborious. We throw away the leftover bean dregs, but we can actually eat them. We can find a way ourselves, such as frying them into small bean cakes and making various pasta with flour. ..

4. After squeezing, the soybean milk is boiled.

Remember to boil the milk with a small fire, and someone must watch it. Because there will be a lot of foam when the soybean milk boils, it is easy to overflow. At this time, you can simmer and skim off the foam.

Boil soybean milk for more than five minutes after boiling, or it will smell like beans.

5. The above is to make soybean milk, so drink it while it is hot.

Now it's time to order brine, which is bought from tofu makers. It's one yuan a bottle, about 400ml.

We have also failed to order bittern, and the key is:

1. The temperature must be kept at about 80 degrees.

2. The amount of tofu made by the family is too small, so it is necessary to order the brine slowly, otherwise it is easy to get old; Add the brine evenly, or the tofu will be tender one piece at a time. Add the brine to the soybean milk drop by drop, and gently stir it in one direction with a spoon. The amount of brine will be judged by vision. When the soybean milk begins to appear flocculent precipitate, it will be fine. Adding brine is to control the old and tender tofu. If you add more brine, the tofu will be old, while if you add less, it will be tender.

3. Keep warm and stand still for half an hour after lighting, so that the precipitation reaction is sufficient. At this time, it is the tofu flower of the family.