1, select high-quality soybeans, swell them with water, grind them into soybean milk and make fresh tofu.

2. The prepared fresh tofu is wrapped in white cloth and shaped, and then the tofu is compacted with about 400 kilograms of stones.

3. Cut the compacted tofu blocks into long squares with uniform size, and then sprinkle white alkali on the cut tofu blocks for foaming.

4. Brew in plant ash for 3-4 hours, then add tung shell ash (plant ash can also add appropriate amount of white alkali) and fry in the pan. After frying, sift out the ash to get tofu fruit. Because both plant ash and Tung shell ash contain alkaline substances, after the chemical action of retting, frying and alkali, the appearance of tofu bulges and the heart is spongy.

5. The fried grey tofu fruit is tough on the outside and tender on the inside. At this time, the tofu fruit is called fresh gray tofu fruit. The shelf life is 3-4 days. Then it is necessary to dry the fresh gray tofu fruit, and the dried gray tofu fruit can be stored for 1 year.

Tofu fruit is simpler,

When the tofu is ready, cut it into pieces and fry it.