The main ingredients are soybeans, rice and cooked gypsum powder.

Seasoning salt, soy sauce, monosodium glutamate, onion, ginger, Chili oil, coriander.

Steps:

1. Select some high-quality soybeans and soak them in clear water. Just soak it thoroughly. Add the soaked soybeans and appropriate amount of water into a stone mill, and push it down. Boil the pushed pulp in a pot, scoop it into a cloth bag prepared in advance to remove the residue, and filter the soybean milk with a crock. If it is winter, it is necessary to add brine (gypsum powder and water) immediately, and it is necessary to wait for a while before adding bile water in summer;

2. When ordering tofu, put the brine in a bowl with a small gap, drip the brine downward, hold a rice spoon with a long handle in your right hand, and dig it out from the place where the brine drips until the fish eye in the jar protrudes. Then, scoop the soybean milk from the crock into an iron pot and cook it on low heat. Tofu sinks to the bottom of the pot, and the pit water floats to the surface of the pot, that is, a semicircular bamboo piece is placed between the tofu at the bottom of the pot and the iron pot, and the two ends of the bamboo piece are grasped to move back and forth. Pit water to the bottom of the pot, tofu pudding is not cooked;

3. After the tofu is done, put the seasonings (Chili oil, soy sauce, salt, monosodium glutamate, Jiang Mo, chopped green onion, coriander) into the bowl, and the amount of seasonings depends on their respective tastes.