The practice of dried bean curd

It's no trouble to do it yourself. You might as well go to the market to buy it.

Dried bean curd practice:

[Raw materials] Soybean, star anise, fennel, licorice, cinnamon and kudzu root are ground into five-spice powder, refined salt or soy sauce and gardenia water.

(1) Select excellent soybeans, dry grind and peel them with a stone mill, then soak them in water, grind them into slurry, wash them with boiling water, filter them, boil them, and marinate them lightly. Then, put the tofu into the wooden square with a thin cloth pad, cover the four corners, and squeeze dry to make white dried tofu.

(2) The spiced powder and refined salt are coated on the dried white tofu, pickled, washed with clear water, ground with a smooth tender stone until smooth, dried, coated with gardenia and dyed yellow with water.

③ Put the dried bean curd on a special baking tray and bake it on low heat.

[Features] Sweet, fragrant, salty and fresh, with endless aftertaste.