I. Slurry processing
1, vegetable selection: choose pollution-free wild plants such as celery, spicy vegetables, lotus white, oil-radish seedlings, celery, Chinese cabbage, sweet potato seedlings, etc. and wash them clean.
2, water: put the washed vegetables into the boiling water pot, and then take them out of the pot and put them into pottery pots and jars.
3. Fermentation: Add a small amount of flour to boiling water to make a thin paste or pour the noodle soup with cooked noodles into a pottery basin, so as to submerge the vegetable noodles. Or add the soup stock, the older the soup stock, the better, and the faster the maturity time.
(Note: Spicy dishes are the best in the slurry, and the slurry is transparent, and Huang Liang and balsamic acid have a certain viscosity. The boiled vegetables are turned up and down once a day, so that the washed vegetables turn from green to brown-green, and the taste of lettuce is not subject to it. )
Second, tofu making
1, material selection, selection of high-quality soybeans with large and full grains, no mildew, growth period of more than 180 days, and dryness and moisture of no more than 2-2.5%.
2. Soaking: Soak soybeans with soft water for 8-10 hour in spring, 6-7 hours in summer, 8-10 hour in autumn and more than 2 hours in winter.
3, grinding, grinding with a stone mill.
4. The filtered and ground soybean milk is shaken with a white cloth filter frame to filter out the bean dregs.
5. Boil the slurry. Boil the filtered soybean milk in an iron pan to100℃-120℃.
6. Pulp boiling: when the temperature of pulp boiling drops to about 80℃-90℃, the pulp is boiled with pulp water, and the pulp boiling point is 10 kg per 100 kg.
7. Packing and squeezing: use a 40cm×70cm wooden box to put old coarse cloth or pure cotton cloth into the wooden box, put the small tofu after the paste into the wooden box, pack it and cover it, and squeeze it with a stone weighing 10 kg for 5-8 hours.
3. Preparation of red bean curd
1, blanking, and laying the pressed high-quality tofu into a square with a size of 3cm.
2. Disinfection: put the tofu cubes into bamboo basketry wooden frames or wooden cases and disinfect them with 60-70 pure grain wine.
3. Fermentation, heating to 30℃-40℃, and fermenting for10-12 days.
4. Mixing materials: nearly 30 kinds of spices such as pepper, Amomum tsaoko, Dalbergia, Red Kou, White Kou, Black Pepper, White Pepper, Bibu, Alpinia officinarum, Cinnamomum cassia, vanilla, Arnebia euchroma, fennel, Amomum villosum, Caokou, etc. are crushed into flour, and mixed into the tofu block after the fermentation period.
5. Drying or baking: put the mixed tofu blocks on a bamboo book to dry or bake on a wooden frame until the dryness reaches over 95%.
6. Into the jar: bury the jar in the soil for 30cm, and add soft water, yellow wine and sweet wine to the dried bean curd blocks with spices, with the proportion of 50 kg of seasoning water, 500g of yellow wine and 500g of sweet wine to each 100 kg of dried bean curd blocks that are aired or baked.
7, closed, with rice grass festival, stacked on the bamboo bar wrapped in coarse cloth robe (next to the tofu block), sealed the cylinder mouth with yellow mud for three years.
8. Leave the factory, open the jar, put the finished red bean curd into different types of jars, cans, bottles, baskets and boxes with different weights, such as1000g, 800g, 500g, 400g, 300g,125g, and pack them out of the factory.