Tofu making: Soak soybeans in water, wash them with clear water, add 20 ~ 25 kilograms of clear water, grind them into a thin paste with a stone mill, add warm water with the same amount of thin paste and mix well, put them into a cloth bag, squeeze out the pulp juice, then put the boiled water into the bean dregs and mix well before squeezing, so that the bean dregs will not get their hands constantly.
When the soybean milk has been squeezed out, skim off the foam, put the pulp juice into a pot and boil it with high fire, pour it into a jar, add gypsum juice, stir it with a wooden stick while adding it, and drop a little water after stirring for about 15~20 revolutions. If it is mixed with pulp, it means that gypsum juice is not enough. Add some gypsum juice and stir again. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop tofu into a wooden box, cover it with a board, press on heavy stones, and press off the water to make tofu.
Method for make brine: based on 2.5kg of douchi, it is necessary to add 15kg of clean wat to boil, filter, add 1500g of alkali to that juice, soak for about half a month, stir 1 time every day, and then ferment to obtain brine.
Deep-fried stinky tofu: put soapy alum into a bucket, pour boiling water and stir with a stick, soak in tofu for about 2 hours, take out tofu and let it cool.
Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks.