How to make Laba tofu:

1. First make tofu from fine soybeans and cut into round or square pieces.

2. Then apply salt water, dig a small hole in the middle of the upper part, put in an appropriate amount of salt, and bake it slowly under the mild winter sun, so that the salt is gradually absorbed and the water is gradually dried, that is, Into Laba tofu.

3. The finished product is as yellow as jade in color, soft in the mouth, salty and sweet, fragrant and fresh. If ingredients such as dried shrimps are added during drying, the taste will be better.

Nowadays, in order to eat Laba tofu all year round, Laba tofu shops use firewood to dry it. Make the tofu during the day and bake it at night. Firewood is burned outside, and the hot air circulates among the layers of Laba tofu. Bake for three to four hours every day, and it takes five days to bake the tofu until it is chewy and chewy. Each tofu weighs about half a catty (made from seven to eight taels of beans).

How to eat Laba Tofu:

Laba Tofu is usually hung in a ventilated place with straw ropes to dry. It can be eaten alone, stir-fried or stewed with meat. When entertaining distinguished guests, people in Yixian County will carve them into animals and flowers, pour them with sesame oil, mix them with onions, ginger, garlic and other condiments, and serve them as cold dishes, making them a delicacy for banquets.