1. Soak the soybeans and a small handful of rice with water one day in advance (the rice is enlarged to make the bean curd look white and tender, and eat softly).
2. Wash the swollen soybeans, pick out the bad soybeans, and then use a blender to crush them (preferably finer).
3. Pour the crushed soybeans into a cloth bag (the cloth bag is made specifically for eating bean curd, and white cotton cloth is necessary).
4. Heat the water and knead repeatedly to squeeze out the soy milk until the soy milk is not particularly thick.
5. Bring the soy milk to a boil with a high fire, and people should not leave during the cooking process, and stir constantly to prevent the soy milk from sticking to the pot or overflowing.
6. Heat magnesium sulfate to soak in water, then scoop a tablespoon into the soy milk and stir evenly, then stop immediately. The soy milk slowly starts to bloom, and finally see where the soy milk does not bloom, pour a little magnesium sulfate water until a pot of soy milk is full solidification.
7. Use a bamboo dustpan to gently press the beancurd along the edge of the pot, and press it harder if you want to eat the older ones.
8. Cut the pressed bean curd into several large pieces with a knife.
9. Turn the bean curd to a low heat and turn off the heat when it is about to open, and scoop out a bowl.
10. Chop the chives, coriander, kohlrabi, and fish coriander and serve on a plate.
11. Seasoning, add red oil chili, salt, lettuce oil, pepper oil, pepper noodles, kohlrabi, coriander, chives, fish coriander, and monosodium glutamate.
12. In the end, I served a bowl of rice in a wooden bucket and put the bean curd on it. The taste was unsatisfactory.
