1. Fresh soybeans are used as raw materials. Soak soybeans in water to remove residues floating on the river. The water flow speed is based on soaking soybeans. During the whole soaking process, avoid the bean soaking water from becoming sour and rancid, which will affect the quality of soybean milk, and immediately change the water 1 time according to the details. The soaking time depends on the average temperature. Generally, beans are soaked for 4-6 hours in summer. Winter can be extended to 9- 12 hours.

2. Beating: Add the soaked beans into the refiner several times, add the beans and drain them, and grind them into bean batter, usually 0.5Kg of soaked beans and drain them up and down. When beating, add beans and drain them evenly, which is consistent with the grinding speed, and polish the fine and smooth bean paddles.

4. Generally, soybean milk is filtered with a filter cloth. Add 2.5 kg of warm water at about 20℃ to 5 kg of ground soybean batter (about equivalent to 1 kg of dry soybean), mix it evenly, put it into a cloth bag, hang the cloth bag, shake it vigorously, and repeat the actual operation for 3-4 times until the slurry is controlled to dry.

The wrapped tofu is crispy on the surface and mushy inside, which is delicious. You should dip it in water to eat it.