1. Make alkaline water.

Take a large handful of dry, golden straw and dry sorghum stalks, which must not be moldy or damp.

Place it in a clean fire pot and burn it until the straw sorghum turns black and carbonizes. Take a clean bucket, put a layer of gauze on the bucket, put a thick layer of clean straw on the gauze, and finally pour the straw ash.

Boil a pot of water, pour it from the grass ashes, filter it through straw, then filter it through gauze, and let the alkaline water flow into the bucket.

After pouring it once, scoop out the alkaline water in the bucket, pour it again, and filter repeatedly until the alkaline water in the bucket turns khaki.

(Or the alkaline water will feel slippery to the touch) Second, soak the rice.

Take the best rice, put it into alkaline water, mix it evenly, and soak it for 2-3 hours.

Cook until the rice is ready to be crushed with your fingers.

Third, stone grinding rice.

Grind the soaked rice into rice pulp with a stone mill. Ten thousand words about the boring and hard work here will be omitted.

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The drier the rice milk is, the more tiring it will be to grind it. Fourth, boil the rice milk.

Add a small amount of rapeseed oil to the pot, pour rice water and rice slurry, first medium heat, then low heat, stir continuously until the rice slurry solidifies into a paste, and the color is darker than goose yellow.

Then dip your hands in alkaline water and shape the rice paste into an oval ball shape.

(This is also a job that requires a lot of physical strength.) Those with weak arm strength really can’t stir the five steamed rice and tofu.

Wrap the formed rice tofu with winter vegetable leaves, place it on a steamer, brush the bottom of the steamer with a layer of oil, cover it, and steam over high heat for 30 minutes, until the starch in the tofu does not stick to chopsticks.

Note: The rice tofu at this time is the tenderest, has the most moisture, and is light yellow in color. It is the most delicious when used as cold rice tofu. If you like older rice tofu, you can steam it for a while.

6. Cool the rice tofu.

Adults place the rice tofu neatly on a wooden board or dustpan until the skin turns brassy.

The children started to enjoy the fragrant and crispy rice tofu crispy rice.

Cooled Rice Tofu Have you started to swallow your saliva after seeing this? Let’s introduce some rice tofu delicacies.

Ingredients: 400g tender rice tofu, 40g red oil, 30g tempeh, 5g minced garlic, 3g salt, 3g vinegar, 5g oyster sauce, appropriate amount of chopped green onion.

Method: Dip a knife into water, cut the hot rice tofu into strips or cubes, rinse with water and let cool for later use.

Heat a hot pot, add red oil, black bean sauce, minced garlic, oyster sauce, vinegar, salt, stir-fry over low heat until fragrant, pour the pot onto the cold rice tofu, sprinkle with chopped green onion, and enjoy.

A very simple appetizer, smooth and delicious.

Isn’t it very tempting? Ingredients: a piece of rice tofu, celery, coriander, salt, lard, chili powder, and a small amount of pepper powder.

Method: Cut the rice tofu into small pieces and cut the celery and coriander into sections.

Heat a pan, apply a layer of oil, add rice tofu slices, and fry slowly over low heat until browned on one side, flip and repeat.

Place the fried slices on a plate aside for later use.

Add a small amount of oil to the pot, set the temperature to 40%, add celery and fry until cooked.

Add rice tofu slices and mix, add coriander, salt, chili powder, and Sichuan pepper powder, mix evenly, and serve.

This dish is super delicious for rice porridge.

You can also eat vegetable oil if you like.

Ingredients: noodles, rice tofu, diced bacon, oil, salt, scallions, bean paste, light soy sauce, pepper powder, garlic slices.

Method: Dice the rice tofu; wash the bacon with hot water and cut into cubes; put 10 grams of oil in the pot, add the garlic slices and stir-fry over low heat until fragrant, add the bacon and stir-fry over high heat for 2 minutes, add the diced rice tofu, mix, and stir-fry for 2 minutes

Minutes; add bean paste, light soy sauce, salt, and a small amount of pepper powder, mix evenly, and set aside.

Boil a bowl of noodles and put rice, tofu, bacon and sauteed noodles on top, and you will have a fragrant bowl of noodles.

Make sure there's nothing left to eat.

Note: Since both bacon and bean paste contain salt, please control the amount of salt.