1. Soak dried soybeans in water overnight (4 hours in summer, 10 hours in winter
2. Add 2000 grams of water and use a mixer to make a slurry
3. Padded gauze cloth in the basin to filter the okara
4. Squeeze the soy milk hard
5. 4 grams of internal fat plus 25 grams of warm water to dissolve for later use
6. Put a little water in the pot and bring to a boil, pour in the soy milk and boil it thoroughly, stirring continuously in the middle, and skimming the surface foam
7. Let the boiled soy milk dry for 3-5 minutes, and cool to 80-90 degrees
8. Peel off the oily skin on the surface of the soybean milk, pour in the internal fat, stir quickly for a few times, and cover the pot for 15 minutes
9. After 15 minutes, the soy milk has condensed into a tofu brain shape
10. Break it with a spoon, the more broken the better
11. Put wet gauze in the mold and pour tofu
12. Wrap it and press heavy objects on it for 20-30 minutes
Tips:The duration of the suppression determines the tenderness of the tofu
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