The tofu cut into squares, salt pickle for three or four days, out of the sun for two days, placed in the steam to very well cooked, out of the sun for a day and then the sauce, a little wine, cover the secret of the sun. Or add cumin and sun better.

● Soy sauce tofu milk method

The former method of yellow sauce to do on the research into fine noodles, with ten pounds of fresh tofu, with two pounds of salt, cut into flat blocks, a heavy salt, a heavy tofu, marinated for five or six days to pick up, leaving the brine waiting for use. The tofu will be arranged in a steamer to steam, even the cage in the air for about half a month, wait for the tofu to become hairy, will be wiped down, slightly dry, and then weigh the tofu and yellow with the pair, it is to stay in the carrion brine clarification to remove the muddy feet, soak yellow into the sauce, a layer of sauce, a layer of tofu, a layer of sesame oil, plus a number of pepper throughout the layers of mounted in the mud sealing solid, to pay for sunshine, can be eaten in January. Fragrant oil that is sesame oil, each only four taels shall prevail.

Another method

First will be the former method of doing on the surface of the yellow research into fine noodles, with fresh tofu ten pounds, with one and a half kilograms of salt, tofu cut into small cubes, a heavy salt, a heavy tofu, marinated for five or six days to pick up, laying out the steamer basket steamed, and even the cage placed in the air for about half a month, once the tofu becomes hairy, will be wiped down the wool, drying a little bit, a layer of soy sauce noodles, a layer of tofu, loaded into the interior, and still add the whole peppercorns a few pieces, one by one all have to be separated from the other, not next to each other, in the middle to stay in the sun. Open, not next to each other, leaving a large hole through the bottom filled, the top is still covered with a thick layer of soy sauce noodles, good old wine as juice, filling the seal, sun exposure for a month available.

●糟豆腐乳法

Each fresh tofu ten pounds, with two and a half pounds of salt (three of its salt, when to stay a small portion of the altar, once installed into the bad paste mixed into the paste). Will be a piece of tofu, cut into two pieces, a heavy salt, a heavy tofu, into the basin, with a wooden board cover, on a small stone pressure, but not too heavy. Pickled two days to wash up, sunshine to the evening, steaming. The next day again sunshine and steam, and then cut inch square with five liters of white glutinous rice, wash and amalgamate clean and cook, rice waiting for cold (steamed rice is not too dry, must be boiled to fish grease, since you can take more for the important). With five pieces of white quartz, research powder mix well, loaded into the barrel basin, with a light hand pressure wipe light, with a towel cover plug very close, the next morning to open to see the hair, with a hand section of the planing put the rice wu wiped (the next morning planing wipe, not too early, when three days for proper), under the pot to undertake the cream, the dregs do not use, and a bottle of good old wine, a little end of the red quartz mix well. A heavy dregs, a heavy tofu, divided into seven points filled with good (to prevent boiling overflow). Covered with a dense, outside with a cloth or mud sealing, collection of forty days before eating, not sunshine (red Other powder more good-looking, when installed with a little white powder before loosening the break. If it is too dry, the wine should be added more, so that the wine is slightly submerged in tofu.)

Another method

With fresh tofu cut into square blocks, plus one after this number of the original no juice weight unit, catty? two? Unknown or add one or five salt marinade, pay boiling water to cook one or two rolls, pick up, with the front mix on. Glutinous rice and bean curd are paired together, and then packed heavily into a box, sealed with wine and water. The first thing you need to do is to make sure that you have a good understanding of what you are doing and what you are doing.

Another method

is about the same as the method of soybean curd milk, but you have to add salt to the wine.

● Frozen tofu method

Frozen tofu in the winter, put in the back of the shade room, wait for the next year, ice water melted, into a large magnetic urn, buried in the back of the shade soil, to the June take out of the suspicion of "chowder" food, a really good product