1. Measure the soy in a measuring cup, wash it, put it into the wall-breaking machine, add an appropriate amount of water, and start the pure soy milk program
2. Take an appropriate amount of glucosamine and dissolve it with a small amount of cold water for later use
3. After the soy milk is finished, pour out half, let it cool to 80-90 degrees, add the melted glucose lactone, and stir evenly
4. Put a piece of gauze in the fresh-keeping box, pour the liquid tofu, and let it stand for a while. It is best to use a slightly heavier object on the surface to squeeze out the excess water, and the tofu will be more easily formed. Take it out and remove the gauze
5. Wash bean sprouts, enoki mushrooms, shrimps, clams, cut tofu skin into strips, and cut tofu into cubes
6. Tofu, tofu skins, enoki mushrooms and bean sprouts are blanched, and the shrimp is removed from the back
7. Add a little green onion, salt, light soy sauce to the broth and boil
8. Add tofu cubes and enoki mushrooms and cook for a while
9. Then add the tofu skin and shrimp, the shrimp will turn red slightly, then add the clams, and turn off the heat when cooked
