1. Bitternization: Put the soybean milk in a pot and cook it with strong fire, then pour it into a pulp bucket or a vat for stewing. When the pulp temperature reaches 80℃, it will be bittern. The coagulant is brine with Baume degree of 25, and the dosage of soybean is 4 ~ 5 kg per100 kg. After marinating, it becomes tofu flower.

2. Pour the wine: put the special louver box on the bottom plate, put it on the white cloth, and spread the four corners evenly. Then scoop out the tofu flower spoon from the jar, mash it evenly and pour it on the cloth of the box, fold the four corners of the cloth, cover it with tofu flowers, and immediately pour a louver and pour it in turn.

3. Extrusion: move the poured thin louver to the extrusion position for extrusion. First, apply pressure gently and gradually. After about 10 minutes, remove all shutters, turn over the bottom 30 shutters and apply pressure again. The whole process lasts for 20 minutes.

4. Leaf peeling: uncover the four corners of the cover, loosen the thin louver and cloth, then turn the cloth over, hold down the four corners with one hand and pull up the louver with the other. Every 100 kg of soybean, 200 ~ 220 pieces of finished products can be processed.

The product is characterized by thin and uniform body, soft and biting, bright yellow, pure taste, containing 36.8g of protein per100g, and low water content.