The main raw material of oil tofu is soybean, which is made by grinding, squeezing and frying. Oil tofu is about eight cubic centimeters in size, golden in color, smooth in skin and soft and elastic inside. Knead it into a ball and let it out. It won't be moldy for a month. It can be used not only as the main course of steaming, frying and stewing, but also as the ingredient of various meats. Whether it is a meat feast or a vegetarian meal, it is a good product. Steamed meat is a famous dish at the banquet; Cut into pieces as an ingredient for cooking soup and stew, the soup tastes fragrant and won't rot for a long time; Shredded with shredded pork, bean sprouts and vermicelli, stir-fried or cold, its taste is fresher.

Oily tofu generally refers to fried tofu bubbles and fried stinky tofu. General technological process: grinding (the ratio of water to beans is 4: 1)→ boiling → cooling at 75-85℃→ adding solids → adding brine+foaming agent (bean cake) → static solidification → scraping → tofu → frying (stinky tofu soaked in brine) → marketing and sales.