Raw materials and recipes:

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

Production process:

(1) tofu will be made of soybeans soaked with water, made into tofu brain. Tofu brain scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove water, that is, into the tofu.

(2) deep-fried stinky tofu will be alum into the barrel, spring and fall about 3 to 5 hours, about 6h in summer soak, about 2 days in winter, soak well out of the cold boiled water with a slight wash, drain the water, and then all the tea oil poured into a pot of red, into the tofu with a small fire frying for about 5 minutes, a to be charred, that is, fished out of the plate, with chopsticks in the middle of the tofu drilled a hole in the chili oil, soy sauce, sesame oil poured together to mix well, and the chili oil, soy sauce, sesame oil, soy sauce and sesame oil, and the chili oil, soy sauce and sesame oil, and then the chili oil. The chili oil, soy sauce, sesame oil poured together to mix well, put in the tofu hole that is.

(3) brine method to use tempeh 2.5kg as a standard calculation, must be added to 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.