First, pick off the fresh mung tofu leaves;

Second, wash them several times (most of them are wild, but some are grown by farmers);

3. After cleaning, add an appropriate amount of water to cover the mung tofu leaves. (If conditions permit, you can also use cold boiled water for more hygiene.) Of course, the amount of water also determines the softness and hardness of the mung tofu after it condenses into blocks.

Four. Start rubbing repeatedly to get out the juice from the mung tofu leaves until it feels a little sticky;

Five. Knead for about 20 minutes until you feel that the leaves are It will be almost pureed;

6. Pick up the slightly larger leaves and leaf residue, squeeze out the juice and throw them away. Use gauze or a filter to filter the leaf residue that cannot be picked up by hand.

7. Set aside the filtered mung tofu juice, stir evenly and pour in the pre-brewed toothpaste water (the toothpaste water mainly plays a role in accelerating coagulation. The toothpaste contains calcium carbonate, it is recommended Choose the cheapest Chinese toothpaste, the paste is white, and the amount is the size of a peanut);

8. After pouring in the toothpaste water, stir the mung tofu juice quickly and evenly in a clockwise direction, about ten times. That's enough! You can enjoy the delicious food after ten minutes. (If you are worried that the mung tofu juice has not completely condensed, you can insert a chopstick in the middle. If the chopsticks stand straight up, it means it has completely condensed. If the chopsticks turn sideways, it means you have to wait a while. Or the proportion of water is too high, causing the mung tofu juice to be not hard enough and too soft!)

9. The mung tofu is completely coagulated and ready to eat.

Details: First wash the tofu leaves and your hands, prepare a clean basin, and pour an appropriate amount of water into it. After these simple preparations are completed, pick up an appropriate amount of leaves and rub them with your hands above the pot. If your hands feel dry, you can dip them in water. As you continue to rub it, streams of smooth juice with fine foam will come out from your fingertips accompanied by a delicate fragrance. At this time, you can put your hands in the basin and wash them, and then continue to rub them until all the juice is squeezed out of the leaves. If you feel that the leaves are easy to fall off during the rubbing process, you can add the leaves and branches together in advance, because with the participation of small branches, you will save more energy during rubbing. After rubbing it in batches, and then draining out the leaf juice prepared in advance, the clear water in the basin turned into a faint green jade.

The next step is filtering. The tools used at this time are a clean empty basin on the other side and a gauze bag. It is best to have a thin eye opening of the gauze bag, so that small impurities that affect the taste can be removed. First, fish out the branches accidentally left in the pot, and then slowly pour the semi-finished product in the pot

into the gauze bag above the empty pot, so that the filtered green drink without impurities arrives. In another basin. Because the green drink is thick, the small eye opening of the gauze bag is likely to be blocked by the colloid in it. At this time, you need to squeeze the gauze bag to filter out the thick juice. In order not to waste it, after you squeeze it, it is best to pour a glass of water to filter out the remaining juice. What is left in the basin is a green drink with fine foam floating around. At this time, you can also add an appropriate amount of water according to your personal preference for soft and hard taste and stir evenly. The production of ordinary tofu also has a filtration process, but the difference is that the filtration of ordinary tofu is to drain away the water, leaving the solidified material and then pressing it into shape, while the purpose of the filtration process of mung tofu is to filter out the solid impurities, leaving The liquid is the useful thing.

At this time, there is only one process left before the finished product, which is to add coagulant. There are many types of coagulants. Table salt and plant ash alkaline water are two commonly used in rural areas. However, Wencheng’s mung tofu uses Zhonghua brand toothpaste. Toothpaste can also replace the coagulant. If you want to use toothpaste, it must be the Zhonghua brand only. Salt-added toothpaste can be tasted about 30 minutes after adding the toothpaste. After solidification, use a knife to cut into cubes and put them on a plate. They are as pure as jade and crystal clear. There are many ways to eat mung tofu, and there are two most common ones in Wencheng: one is eaten cold and the other is eaten in soup. If it is served cold, you can add as much sugar as you like, or you can mix it yourself.

When making soup, it will taste better if cooked with tofu, another specialty of Wencheng. You can also mix it as you like. One thing to note is that mung tofu is actually a "water" food and cannot be left aside for a long time. It must be eaten promptly after adding vinegar, otherwise it will soon turn into a pile of green water.