1. Bean selection: in the process of harvesting, drying, threshing, bagging, storage and transportation, soybeans will be mixed with grass roots, bark, mud, sand, stones, metal chips and other sundries. Therefore, before use, the sundries, broken beans, moldy beans, moth eaten beans and miscellaneous beans in soybeans must be completely checked, and then ground into soybean powder.

2、选水：生产豆腐脑需用一定量的水，水质的好坏，直接关系到豆腐脑的质量。制作豆腐脑一般以软水为宜。而深井水、溪水、矿泉水、海水等都会影响豆腐脑的出品率和质量。被工业废水污染过的湖水，水库水等严禁使用。为选择适宜的水，可用试纸测试，选用pH值5—6可产生酸碱反应的水。

2. Water selection: a certain amount of water is required for the production of bean curd. The quality of water quality is directly related to the quality of bean curd. Making bean curd is generally suitable for soft water. Deep well water, stream water, mineral water and seawater will affect the yield and quality of bean curd. Lake water and reservoir water polluted by industrial wastewater shall not be used. In order to select the appropriate water, the test paper can be used to test, and the water with pH value of 5-6 can produce acid-base reaction is selected.

3、滤浆：把豆粉与水以1：5比例搅成糊状，倒入滤单；再把13份水多次逐渐加到单里。边加水，边搅动。直到滤出豆渣。流下的淡浆，加入锅内，即可加热煮沸。

3. Filter milk: stir bean flour and water into a paste in the ratio of 1:5, and pour it into the filter sheet; Then add 13 parts of water to the list gradually for many times. Stir while adding water. Until the bean dregs are filtered out. Add the light slurry into the pot and heat it to boil.

4、制剂：制豆腐脑的凝固剂以石膏为好。但石膏粉直接撒在豆浆中难以起凝固作用，必须制成浆才能使用。制法是取用熟石膏粉三钱（每斤豆粉用量），放入盆内，加入等量水调成糊状。用手或工具仔细研磨，挤碎溶化后，添少量水进行稀释。略等片刻，颗粒较粗的石膏往下沉淀，取其悬浮液备用。反复进行多次。

4. Preparation: gypsum is the best coagulant for making tofu brain. However, it is difficult for gypsum powder to solidify directly in soybean milk, so it must be made into milk before it can be used. The preparation method is to take three coins of hydrated gypsum powder (the amount of soybean powder per kilogram), put it into the basin, add the same amount of water and make it into a paste. Grind carefully with hands or tools, crush and dissolve, and add a small amount of water for dilution. Wait for a moment, the coarse gypsum precipitates down, and take its suspension for standby. Repeated several times.

5、制浆：生豆浆过滤后经过烧煮，使残留的豆渣体积有所膨胀。因此，要把煮熟的浆，再倒入滤单内，经第二次滤浆后，即可制得口感良好的豆浆。

5. Pulping: raw soybean milk is filtered and boiled to expand the volume of residual soybean residue. Therefore, the cooked milk should be poured into the filter sheet. After the second filtration, the soybean milk with good taste can be prepared.

6、点脑：制豆腐脑是把凝固剂倒入容器内，充分搅动后，立即把熟浆冲进去，称为反点。点后立即加盖。胀浆约10分钟后，大豆蛋白质可凝固好，即制得味美且有营养的豆腐脑。

6. Ordering brain: making bean curd brain is to pour the coagulant into the container, stir it fully, and immediately flush the cooked pulp into it, which is called reverse ordering. Stamp immediately after clicking. After about 10 minutes of swelling, the soybean protein can solidify well, that is, a delicious and nutritious tofu brain is prepared.

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