1. Weigh 150g of dried soybeans for later use.
2. Soak the soybeans for more than four hours.
3. Pour the soaked soybeans into the soymilk machine, select the "Fruit and Vegetable Cold Drink" button, and hit three times.
4. Take the large cup of the soymilk machine, put a colander, and then spread a layer of filter cloth, pour in the beaten raw soymilk, and squeeze out the soymilk with water.
5. Scoop out the soy milk froth with a spoon.
6. Pour the soy milk into the pot, slowly boil it over medium-low heat until it boils, while cooking, use a colander to filter out the floating foam on the surface.
7. A layer of yuba forms on the surface of the boiled soy milk, remove it with a colander, and let the soy milk cool to about 85°, about two minutes after turning off the heat.
8. When the soymilk is cooling down, take out 2.5g of glucosinolate (1g per 400ml soymilk), add 30g of warm water, melt and set aside.
9. Slowly pour the soy milk cooled to 85° along the edge of the bowl, stir slightly with chopsticks, and put the bowl in a large pot with boiling water to keep it warm for 15 minutes.
10. The bean curd is ready in about fifteen minutes.
11. Homemade bean curd.
