There are only 5 days left until the Spring Festival.
On the twenty-fifth day of the lunar month, push and grind to make tofu.
Tofu as a necessity for home-cooked dishes.
It can often cure the nostalgia of wanderers.
In Sanjia Village, there are nearly a dozen families that retain the ancient tofu grinding skills, the tofu here has a delicate taste and a special fragrance, and the method of making tofu here has a history of hundreds of years, so let's experience the perfect combination of tradition and deliciousness
Soak beans. Autumn harvest and winter storage.
Find a pot of soybeans that you have "privately" at home.
Add water to soak.
Grind beans. Add beans and water.
Synchronized and complementary.
Polished into an original puree.
A cauldron. The firewood in the stove is booming.
The taste of the year is the taste of happiness.
It's the smoke curling and the days are booming.
Ground soybean white puree.
Serve in a bucket.
Bring boiling water to a boil. Join in a certain percentage.
Add the puree with water.
Scoop into white gauze.
Strain out the okara. Squeeze out the soy milk inside.
It can be used to steam the nest or feed livestock.
Next. The most important consideration is the master's skills.
The "brine" is poured into the soy milk in batches.
The other hand keeps pushing the soy milk.
Formation of solidified bean curd.
Ordered the bean curd with brine.
There is a special aroma.
This is the most classic "old tofu".
It is the taste that many people miss the most.
Finish eating the old tofu.
It's the last step.
Put the scooped bean curd in a large container.
Stabilize and press firmly. Wait for the tofu to form.
Dim light and hard work.
Push and pull. Busy early morning.
A room for two people and a wisp of smoke.
Grinding tofu to save "more blessings".
Pieces of tofu.
Boxy and square.
It's a delicious taste on the tongue.
It is also a human firework in the bowl of the common people.
Time flies, time flies.
Tofu nurtures relatives in their hometown.
It also carries the taste of home.