The manufacturing steps are as follows:
1. Boil water in a pot, pour it into a larger container after the water boils. When the water temperature drops to about 80 degrees, pour the leaves of Guanyin Chai so that the leaves are completely immersed in hot water, but don't stir it.
2. After soaking for 5 minutes, turn the leaves over, and then press the leaves with a clean tool to let the juice in the leaves flow out. Press for 5-6 minutes, then turn it over, and then continue to press.
3. When you feel that the juice has almost flowed and the clear water has become very thick, put the leaves in a cloth bag and rub them repeatedly to squeeze out as much juice as possible.
Finally, squeeze the leaves dry and throw them away. Filter the remaining thick juice and filter out all the residue. The cleaner the filtration, the better the taste of Guanyin tofu.
5. First, pour a small amount of gray water into the thick juice of the leaves, stir with chopsticks while pouring, and mix well. After stirring evenly, let it stand for a few minutes, and the thick juice will slowly solidify. If you feel that the curing degree is not enough, you can take a small amount of gray water and gently pour it on the surface of the cured body. Don't stir it.
6. After the thick juice of the leaves is completely solidified, the production process of Guanyin tofu is basically over. Let it stand for a while and wait for Guanyin tofu to cool completely.
7. Cut the completely cooled Guanyin tofu into large pieces and soak it in water. In the meantime, change the water several times repeatedly, so that the gray water in the tofu is fully soaked, and then the Guanyin tofu can be fished out and drained.
8. The purified Guanyin tofu can be made into various foods, and can also be put in the refrigerator for later use.