1. Purple cabbage juice: Wash the purple cabbage, cut it into pieces, put it in a blender, add water and make the juice. Strain the vegetable juice with clean gauze and use the filtered cabbage juice to make soy milk. Because the color of purple cabbage is very strong, you can filter it once, add some water to the vegetable residue, and filter it again.

2. Soak the soybeans one day in advance until they are soft (keep them in the refrigerator when the weather is hot).

3. Put the soaked soybeans into the soy milk machine and pour in the purple cabbage juice. The ratio of soybeans and water is 1:10.

4. Beat the soybean and purple cabbage juice into soy milk in two batches. While making the soy milk, dissolve the salt brine in a ratio of 1:4 to water and mix well.

5. Pour the twice-beaten soy milk together. At this time, the temperature of the soy milk is still very high, but after mixing the two times of soy milk, it has not reached the temperature required for ordering tofu, so it needs to be heated for a while. , when it is cooked to between 80-90 degrees, you can order the marinade.

6. Use chopsticks or the smallest spoon or straw to add the salt brine into the soy milk drop by drop, at a rate of about 1 drop per 2 seconds.

7. Stir the soy milk with a spoon from time to time during the dripping process. Slowly the soy milk will begin to change and floc will appear.

8. After 10-15 minutes of dripping, the soy milk will become a bean curd-like floc. After dripping, leave it for 30 minutes

9. Place the tofu box in the steamer, spread clean gauze in the tofu box, and put all the flocculent tofu into the tofu box. The water will drain out from the holes at the bottom of the box. flow away.

10. Wrap the top with gauze and close the lid of the tofu box.

11. Press it with heavy objects and the tofu will be ready in about 15-20 minutes.