1, 5000 grams of soybeans are soaked in water, washed with clean water after soaking, replaced with 20-25 kilograms of clean water, ground into a thin paste with a stone mill, added with warm water with the same amount of thin paste, mixed evenly, put into a cloth bag, forcibly squeezed out the slurry, mixed evenly with the boiled water in the bean dregs, and then squeezed. When the bean dregs are not available, skim off the foam and put the pulp into the pot. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd. 2. Tofu fermentation: put 3 grams of saponite into a bucket, pour boiling water and stir with a stick, pour salt water and soak in tofu for about 2 hours, then take out the tofu and cool it.

Then soak the tofu in brine, which takes about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hours in winter. Pay attention to the fact that the embryo is hard and frothy, but soft and frothy. After marinating, take it out, wash it in cold water, put it in a sieve to drain the water, keep the washed water, and pour it into the brine when the water is strong. Then pour all the tea oil into the pot and burn it red. Add tofu and fry for about 5 minutes. When it turns brown, take it out and put it on a plate. Drill a hole in the middle of tofu with chopsticks. Pour Chili oil, soy sauce and sesame oil together and mix well. Put it in the tofu hole.

The bittern ingredients of stinky tofu are made of fermented soybean, soda ash, soap alum, mushrooms, winter bamboo shoots and salt. Boil with black fermented soybean, cool, add mushrooms, winter bamboo shoots, white wine and other condiments, and soak for about 15 days. Cold water 15 kg, lobster sauce 3 kg. Boil the lobster sauce in cold water for another 30 minutes, and then cool the peas. Add soda ash100g, soapy alum 20g, mushrooms 20g, winter bamboo shoots 4000g, salt 750g, liquor150g, tofu150g in turn, cool, add douchi, soak for about15g, and stir once a day. After the brine is ready, take as much as you need every day and filter it out to do it. The amount of white tofu soaked in salt water can be appropriate. It's good to soak white bean curd in salt water. If you want to make tofu stink, you can soak it for a long time. Normal white tofu can be fried in about half an hour.