The brine is bought from the tofu maker, one dollar a bottle,

1. The temperature must be kept at about 80 degrees,
2. The amount of tofu made by the family is too small, so the brine should be slow, otherwise it will be easy to get old; the brine must be evenly added, otherwise the tofu will be tender and old. Add the brine to the soy milk, drop by drop, and use it gently at the same time. Stir the spoon in one direction, the amount of brine is judged visually, when the soy milk begins to appear flocculent sediment, it is enough, and adding brine is to control the age and tenderness of the tofu.
3. After ordering, keep it warm for half an hour to allow the precipitation reaction to be sufficient. At this time, the family's tofu is spent, and you need to scoop it into a bowl, add some egg skin, shrimp skin, seasoning...
6. Prepare a pot that can drain the water, lay a clean gauze, and scoop the tofu flower into the gauze.
7. Wrap the tofu flower with gauze, and then press it with a heavy object to help squeeze out the water. I use a pot of water at home. Press it for 1 hour.
8. If you don't eat the prepared tofu right away, remember to cut it into pieces and keep it in water.