First, accurately weigh the dried beans,100g. Then fill it with water and soak the dried beans. Time varies with seasons and temperatures. In general, five or six hours is enough.

Second, put the soaked soybeans and water into the juicer.

Be careful not to have too much water to avoid overflowing.

Third, turn on the juicer. Stir continuously for about three minutes.

Fourth, prepare a clean pot for cooking soybean milk.

11. Accurately weigh1.5g of edible gypsum. According to100g of dried beans,1.5g of gypsum is needed.

Twelve, add the right amount of water to gypsum, stir with chopsticks, and make gypsum slurry.

Thirteen, after boiling the soybean milk, let it stand for one minute. While stirring the soybean milk quickly and violently with a spoon, pour the gypsum slurry into the soybean milk.

Fourteen, after the point, cover the lid. Let stand 10 minute.

15. After 10 minutes, uncover the pot cover to obtain the bean curd. All the soybean milk in the pot solidified into an adult, jelly-like colloidal state.