1 soybeans washed, soaked overnight, soybean water weight ratio of 1:3, soaked soybeans about twice the original, about 8 hours in the summer, spring and winter about 12 hours, such as soaking time is too long will affect the rate of pulp

2 soybean grinder with water grinding, dregs separation

3 grinding of the soybean milk, all poured into a pot to boil, the surface of the foam out, soybean milk boiling and continue to cook on low heat for about five minutes, the pulp cooked through the cooking incense, pay attention to be sure not to leave, to watch the pot in case of overflow

4 Cooked soybean milk turn off the fire, cooled down to 85 degrees or so before you can point the pulp, salt brine 10 grams of water to melt, a little bit of slowly poured into the pot, to keep stirring

5 Note that to observe the reaction of soybean milk, the emergence of the bean blossom stop point pulp, squatting pulp, is to cover the lid of the pot stewed for about 20 minutes

6 soybean paste has solidified, with a hand pump to solidify the pulp together with the stir

7 stirred into small particles

8 具铺上豆腐布, stirring well with a spoon to the soybean flower evenly poured into the mold, paved with, with a spoon to bloom soybean flower into the best each time to bloom the same amount, so that out of the dried tofu on the nearly as thick, spread a layer, put the cloth cover on the top, and then spread the soybean flower full of the second layer, the soybean flower are used up, and finally wrapped with the most outside of the cloth, I did two layers

9 cover the lid of the mold, their own grasp of the press, in short, the heavier the better, the press more than 2 hours

10 open the lid, the good tofu dry slowly unveiled