1.

Soybeans are soaked one night in advance.

2.

Prepare to grind soybean milk

3.

Add about 80 grams of 3 handfuls of soybeans, and then add water to the highest water level (if you add more soy milk to the water, you will stop working and do it according to your temper).

4.

Choose pure soybean milk file, hum ~

5.

The ground soybean milk is filtered with gauze, and the bean dregs are filtered out.

6.

Cook soybean milk on low heat, stirring constantly to prevent the pan from being burnt, and turn off the heat after boiling.

7.

When the temperature is cooled to 80 -90 degrees, the bittern is started.

8.

15g bittern is melted with a little water.

9.

When you start to order brine, you must slowly add it to the soybean milk, and at the same time gently stir it in one direction with a spoon to observe the changes of soybean milk.

10.

Stir well with a spoon and let stand for 15 minutes.

1 1.

Scoop tofu into the mold.

12.

Wrap it in gauze, put a heavy object on it and press it for 20 minutes.

13.

Seasoning juice: 1 tsp soy sauce, 1 tsp mature vinegar, 2 tsp warm water, half a tsp white sugar, 1/3 tsp salt, 1/3 tsp sesame oil, 1 tsp shallot, 1 tsp garlic.

14.

All right, have some juice.