Boil 3 kg of cold water 15 kg of douchi for about 30 minutes, then filter out the douchi juice, and after cooling, add soda ash 100 g (2 Liang), 20 g of soap alum (4 Liang), 200 g of mushrooms (4 Liang), 4,000 g of winter bamboo shoots (4 Jin) and 750 g of salt (6,544).

Soak for about 15 days (stirring once a day), and then ferment to obtain brine.

Brine can't be stained with oil, pay attention to cleanliness and hygiene, prevent impurities from mixing, master it flexibly according to the different temperatures of the four seasons, and keep the fermentation state at all times. Continuous use, the main ingredients are added once every three months. The method and dosage are the same as above (without adding soap alum and soda ash). Pay attention to the preservation of old brine when using it (the longer the better).

The standard for testing brine is fermentation. If there is no fermentation and the smell is abnormal, the method is to put the clean fire brick into water to promote fermentation, and add a little seasoning according to the above formula to make it taste flat after fermentation. (After taking out the soaked tofu every time, add a proper amount of salt to the brine to keep the salt light and normal. )

Materials: 30 pieces of refined white tofu (1.5cm thick, 5x5cm).

Seasoning: 2 kg vegetable oil (2000g, actual consumption 100g(2 Liang)), red oil 1 Liang (50g), soy sauce 1 Liang (50g), sesame oil 0.5 Liang (25g), monosodium glutamate 2.5g and chicken soup 2 Liang (65438).

Making:

1, put 3g of melanterite into a pot, stir with a stick when boiling water is added, and soak the tofu for 2-5h in spring and autumn,1-2h in summer and 6 6- 10/0h in winter. The embryo is hard and frothy, but soft and frothy. After marinating, take it out, wash it with cold boiled water and put it in a sieve.

2. Mix red oil, soy sauce, sesame oil, monosodium glutamate and a little soup to make juice.

3. After the oil is boiled, put the tofu piece by piece into the pot and fry it for 5 minutes (when the fire is big, fry it thoroughly with a small fire) until it is tender outside. Take it out, poke a hole in the middle of each tofu with chopsticks, and pour the juice into your eyes.

Features: Smells smelly, tastes fragrant, tender outside and spicy inside, and has a unique flavor.