1, salt water immersion. Cut dried beancurd into small and uniform blocks or strips, then soak them in light salt water for 2-3 minutes, and then put them into the fresh-keeping layer of refrigerator. Then change the salt water every two days, and it can be stored in the refrigerator for more than ten days. However, it is recommended to eat it in 2-3 days in time to avoid deterioration.

2, fried storage. Fry dried beancurd in an oil pan, take it out, then use oil-absorbing paper to absorb excess oil, and put it in a fresh-keeping bag or box for 2-5 days.

3. Frozen storage. Put the dried tofu in a fresh-keeping box, cover it with fresh-keeping film before covering the box, and put it in the frozen layer of the refrigerator for 5-7 days. This is to prevent the taste buds from entering other impurities and bacteria in the refrigerator.

4. Dry and store. Put the dried bean curd in a ventilated place, sprinkle some edible salt and cover it with a mask to avoid falling ash. Dry the dried bean curd in the air until the water is completely separated out, and put it in a sealed bag and put it in the refrigerator. However, this air-drying method is relatively simple, and it will still lead to the deterioration of dried beans. It is recommended to eat it as soon as possible within 2 days.