1. Soy milk powder.
2. Put the soy milk in a bowl.
3. Then prepare 900g of water, and gradually add purified water to the soy milk powder.
4. Add a moderate amount of water, and mix the powder and water with chopsticks.
5. Add water and stir well.
6. Pour in an appropriate amount of water and stir again.
7. Stir until there are no particles.
8. Add water again and stir.
9. After mixing well, first adjust the spinach powder into a paste, and then add it to the prepared soy milk and rice and stir evenly.
10. Add 1000g of water to the pot and boil.
11. Slowly pour the soy milk in the bowl into the pot with your left hand and gently stir with a large spoon with your right hand.
12. Bring to a boil to stop the fire (this step should be watched to reduce the fire, don't overflow).
13. Gypsum powder is dissolved with 100g of warm water at 40 degrees.
14. Pour gypsum water into the bottom of the basin.
15. Then pour the hot soy milk in the pot into the basin and stir evenly.
16. When there is a flocculent in the basin (this step has been short for some time, and a large flocculent has not formed (going out to do errands) last time)
17. Spread the soymilk cloth in the tofu box and press it flat with a spoon. At the beginning, the water in the tray underneath will flow out relatively quickly, so pour it out frequently.
18. Cover the lid and let the remaining water of the soy milk flow out.
19. Then press the heavier container to make the tofu take shape as soon as possible.
20. Then remove the pressed small pot, wrap the gauze and compact it, open the gauze and the tofu has formed.
21. The tofu is ready in the afternoon, the spinach powder tofu is actually pretty, but there is not enough sunshine, so there is no real picture to look good.
22. It's also good to cut into slices. Homemade tofu is easy to handle and eaten right now (the real picture is better than the photo taken.
