How to write a composition about tofu in the New Year?

Tofu is delicious, but it is tedious and tiring to make. On the 24th day, my mother will dig out the soybeans in the bag with a bowl, pour them into the dustpan, fan off the baked beans and remove the bad ones. Then, she will take off the skin of the soybean on the stone mill and wipe it clean. Next, she will go to the well to pick up the clear spring water and soak the soybeans in a black earthen basin.

After a night of soaking, the soybeans were wetted by water and became very fat. At dawn, the soybean was dug out by an old stone mill with a spoon and filled into the round hole above the millstone. Then, the stone mill is driven to rotate by manpower and a grinding rod. Soybeans were ground into fine bean foam in the grinding ditch of the stone mill and flowed out along the gap between the two millstones. In this way, the same action is repeated over and over again. It often takes a whole morning to grind a pot of beans, which will make people tired to death. If there are conditions, or families with relatively well-off families, raising donkeys will certainly reduce people's burden. When I was young, my parents didn't want me to push the mill because I was the youngest. Actually, I don't have the strength to push. When my sister and brother are grinding, I will be curious and will add chaos in the back.

After soybean milk is ground on a stone mill, mother will receive it at the wooden tip. Then add more than half of the water in the big iron pot in the kitchen, and put grass under the kitchen to boil the water. After the water boils, put it into a vat, then pour the ground bean foam into the vat and stir well. Then, put a colander on the pot, use a tofu bag, put the evenly stirred bean foam on it, filter it, filter it, and cook it with stable fire. Then, put the cooked bean juice into the vat, put the brine and salt into the ladle and slowly pour it into the vat, which means "chop tofu".

It is difficult to master the temperature of cutting tofu. Too much brine makes the tofu tender. Without tofu, it won't solidify and it won't taste good. How much salt to use is also a science. There is more salt than light. Mother is an old hand at making tofu, and she is the only one who makes and cuts tofu every year at home. After the tofu is chopped, the jar mouth is fastened with sorghum stalks. After eating two apples, the juice in the jar turned into brain, just like that delicate and fair girl, like suet jade, like satin touch, her mouth is as delicious as breast milk, and her throat will be moist. Put some sugar and taste it slowly. It's a world delicacy.

After the above processes are completed, the tofu will finally pass the customs. Spread a bag on a bamboo screen, scoop the bean brain in the jar into the bag in the screen, then close one corner of the bag, cover the bag with a lid the size of a ladle, and press it to let the slurry buried in the bean brain flow out of the gap in the screen. When the filtration is almost complete, the steamed fresh tofu will be made successfully. After the tofu is out of the pot, take it out bowl by bowl, put it on the table, take out the pancake, cut a bowl of pepper and onion, pour soy sauce and vinegar on it, wrap the tofu in the pancake, put the pepper and onion on it, and eat it in pieces. I'm afraid my mother will swallow her fingers when she comes. ...

Tofu is ready, and a wonderful new year is coming as promised.