1. First, prepare one and a half kilos of local soybeans. Don't use genetically modified soybeans. Use local soybeans to make tofu pudding, which will taste more fragrant. We should first select the prepared soybeans by hand and thoroughly pick out the impurities in the soybeans.

2. After selecting the soybeans, soak the soybeans with appropriate amount of cold water, and remember to use cold water. It is hot in summer, so it is enough to soak the soybeans for 4~6 hours, so that the soybeans can fully absorb enough water. If the weather is cold, the soaking time should be extended.

3. After soaking, the color of soybean will be milky white. After the soybeans are soaked, wash them and drain them for later use. Then we have to prepare 10 kg of clean water, and the ratio of one kg of soybeans to seven kg of water can be made up. Then prepare a soymilk machine, add soybeans and clear water into the soymilk machine several times in proportion, beat it into soymilk, and pour it out for later use.

4. For delicate soybean milk, prepare a piece of gauze and filter out the bean dregs in the soybean milk with gauze. When filtering, squeeze hard to completely squeeze out the water in the bean dregs. After the soybean milk is ready, it should be added to the pot in time, boiled, and not put away, so that the tofu made is fresh.

5. After the soybean milk is put into the pot, it should be heated slowly with medium fire. After the soybean milk is completely boiled, cook it with high fire for 3-5 minutes to let the soybean milk be completely boiled. After the soybean milk is cooked, it should be filtered again with a strainer to filter out the impurities inside to avoid impurities in the soybean milk.

6. Prepare a 1 small bowl, add 20g of gallbladder water to the small bowl, then add 4 times of clear water, and mix well for later use. Filter the soybean milk and let it cool to 85 degrees Celsius. Return the soybean milk to the pot again and continue to heat it on low heat. Then, add the prepared bile water into the pot several times and stir it clockwise.

7. The whole process takes about 10 minutes. Stir slowly, and you will find that the soybean milk has begun to bloom. When soybean milk is heated to 15 minutes, we will find that soybean milk and water have begun to separate. At this time, it is necessary to prepare a dustpan to gently press the soybean milk and scoop out the excess water inside. When the soybean milk completely tightens and turns into bean curd, the food is ready.