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

1) tofu will be soaked soybeans with water, soak well with water, wash, and then replace the water into the water 20~25kg, with a stone mill grinding into a thin paste, and then add with the thin paste of the same much warm water mix well, put into a cloth bag, force the pulp squeeze out, and then the dregs into the boiling water and then squeezed. Warm water and mix well, put into a cloth bag, force the pulp extrusion, and then in the dregs of the beans into the boiling water and mix well and then squeezed, so continuous dregs of the beans do not touch, soybean paste has been squeezed, skimming off the foam, the pulp into the pot with a high fire, pour into the cylinder, add gypsum juice, add the side of the wooden stick stirring, stirring about 15 to 20 turns, you can drop a little water, such as mixing with the pulp, that is, the gypsum juice is not enough, must be added to the gypsum juice and then stirring some more. If the water is not mixed with the pulp, it will become tofu brain after about 20min. The tofu brain will be scooped into the wooden box, covered with a wooden board, pressed on the heavy stone, pressed to remove the water, that is, into the tofu.　(2) deep-fried stinky tofu will be alum into the barrel, pour boiling water with a stick to stir, put the tofu soaked for about 2h, fish out the tofu cooling. Then put the tofu into the brine soak, spring, fall about 3 ~ 5 h, summer about 2h soak, winter about 6 ~ 10 h, soak well after taking out, with cold water slightly 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 5min, a to be charred, that is, fished out of the plate, with chopsticks in the middle of the tofu drilling a hole in the chili oil, soy sauce, sesame oil, and put it on the tofu hole, and mix it together. Mixed together, put in the hole in the tofu is ready.　(3) brine method to use tempeh 2.5kg as a standard calculation, must add 15kg of water boiling, filtering, adding 1500g of alkali in the juice to soak for about half a month, stirring once a day, fermentation is into brine.