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、選水：生產豆腐腦需用一定量的水，水質的好壞，直接關系到豆腐腦的質量。制作豆腐腦一般以軟水為宜。而深井水、溪水、礦泉水、海水等都會影響豆腐腦的出品率和質量。被工業廢水污染過的湖水，水庫水等嚴禁使用。為選擇適宜的水，可用試紙測試，選用pH值5—6可產生酸堿反應的水。

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、濾漿：把豆粉與水以1：5比例攪成糊狀，倒入濾單；再把13份水多次逐漸加到單里。邊加水，邊攪動。直到濾出豆渣。流下的淡漿，加入鍋內，即可加熱煮沸。

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、制劑：制豆腐腦的凝固劑以石膏為好。但石膏粉直接撒在豆漿中難以起凝固作用，必須制成漿才能使用。制法是取用熟石膏粉三錢（每斤豆粉用量），放入盆內，加入等量水調成糊狀。用手或工具仔細研磨，擠碎溶化后，添少量水進行稀釋。略等片刻，顆粒較粗的石膏往下沉淀，取其懸浮液備用。反復進行多次。

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、制漿：生豆漿過濾后經過燒煮，使殘留的豆渣體積有所膨脹。因此，要把煮熟的漿，再倒入濾單內，經第二次濾漿后，即可制得口感良好的豆漿。

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、點腦：制豆腐腦是把凝固劑倒入容器內，充分攪動后，立即把熟漿沖進去，稱為反點。點后立即加蓋。脹漿約10分鐘后，大豆蛋白質可凝固好，即制得味美且有營養的豆腐腦。

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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