1. Soak the soybeans in clear water one night in advance.
2. Use a food processor to beat and filter, pour into a large pot and bring to a boil, turn off the heat and cool for seven or eight minutes, and cool to about 80 degrees.
3. The bittern is dissolved with 100 grams of water and slowly poured into the soy milk. After a minute or two, flocculent tofu flowers appear, and the water becomes clearer and clearer.
4. Cover the mold with filter cloth.
5. Pour the tofu flower into the mold.
6. Put the filter cloth into four breads.
7. Put the pressure plate in.
8. Press a heavy object on it for about 15 minutes.
9. Finished, the finished product is strong and flexible when pressed.
10. Not bad right.
11. Made mapo tofu at noon, spicy and delicious.
