How to make tofu pudding fresh and lasting?

The practice of fragrant and tender tofu:

Ingredients: 300 grams of dried soybeans, 6 grams of tofu fat, and 3000 grams of clear water.

1, 3 grams of tofu inner fat, and 50 grams of warm water to melt.

2. Soak the soybean overnight and use it the next morning. After the soybean milk is beaten, pour it directly into the pot, simmer for 8 minutes on medium heat, stir while cooking to avoid pasting the pot and skim off the foam on the surface.

3. After cooking, take a large piece of cotton cloth or a dense sieve to filter the bean dregs, filter them three times, and then pour the soybean milk back into the pot and cook it on low heat without boiling.

4. Pour the melted internal fat into the soybean milk and stir slowly. After stirring for one minute, stop stirring for another minute, and the protein in the soybean milk will solidify. If you want to eat tofu brain, you can scoop some out when it is in a thick jelly state.

5. Let it stand for one minute and start pressing slowly. Don't press too hard. If it is too tight, the tofu will be very old and the fragrant tofu will be ready.