First off, you soak soybeans in cold water (from four to five hours in the summer, 12-16 hours in the winter). Then grind the beans and the water into a thick fluid, pass it through a filter, cook it, add magnesium chloride, and stir until it has a consistency of a fine porridge. After a few minutes it will swell up into tender tofu.
首先將黃豆放在冷水中浸泡（夏天四∼五小時，冬天十二∼十六小時），然後連豆帶水磨成漿，經過濾、燒煮，加入石膏（氯化鎂）攪拌成稀粥狀，數分鐘後會脹成嫩豆腐。