5kg of soybeans, 250g of chili oil, 1kg of tea oil, 150g of sesame oil, 500g of soy sauce, 15kg of brine, 100g of coarse salt, 300g of cooked gypsum

Production process:

(1) tofu

To make tofu

The soybean is soaked in water, soaked and then washed with water, and then switched to 20-25kg of fresh water. If it is mixed with the pulp, it means that there is not enough gypsum juice, so it should be added into some gypsum juice and stirred again. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu brain will be scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into the tofu.　

(2) deep-fried stinky tofu

The alum into the barrel, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well after taking out, wash with cold water, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire fry about 5min, a to be charred, that is, fish out into the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil, and put in the hole in the tofu. together and mix well, put in the tofu hole is ready.　

(3) brine method

To use tempeh 2.5kg as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice to soak for about half a month, stirring once a day, after fermentation into brine.