1. Wash the beans first, remove the impurities, and then soak them in double water for one night. Soaked beans usually absorb twice their own water. After bubble, must fully rub clean, will bean surface layer of Aspergillus flavus clean. (you can add 1g alkaline noodles in it when soaking, which can improve the solubility of protein. It's ok if you don't add it. )
2. Then add four times more water, and mix it with a blender in several times to make soymilk
3. Pour the soymilk into the container with a towel. There are many froth on it. Squeeze out the soymilk as hard as you can.
4. Filter the soymilk with a sieve and remove the froth.
5. This is the extra dregs. You can use it to add some water to make soymilk. You can also make bean dregs toast and bean dregs steamed bread.
6. Take 6G of internal fat (lactone should not be too much, it will be easy to be acid).
7. Turn it on with a little cold water.
8. Add 5g of salt and 10g of oil into the soymilk until it is boiled. Cool it for a while. When it's about 85 ℃, pour the internal fat into the soymilk and stir for several times. Cover it. Open the lid in 15 minutes. The soymilk has set.
9. Take a container with eyes. I use the steamer on the rice cooker. (for the selection of containers, it's better to choose a smaller diameter to make the tofu look better and higher.).
10. Cover it with a new towel or cloth (the pressed water will flow out through the cloth).
11. Pour the solidified soymilk into the bean curd and stir it for several times (the bean curd will be more delicate if stirred for several times).
12. Cover the towel and press it on with a rice cooker full of water. 30 minutes later.