Tofu has been around for a long time in the history of the Celestial Empire, and the same food has been passed down for thousands of years, and it is still recognized by people, which shows the value of this kind of food.

The ancient method of making tofu is not too cumbersome.

Pick out the plump soybeans first.

Because the soybeans are made in the yard with a tool called a stack, some sand and pods are mixed in when collecting the beans.

Therefore, when picking soybeans, you use an open dustpan. First, use a dustpan to kick out the lighter pods and other things, and then the beans in the dustpan surge, and the plump and ripe ones will automatically roll out, and the only thing left in the dustpan are the broken beans and stones.

Then pick the beans by hand again and look for those broken beans, or those that are blackened.

Finally, wash and soak with water.

Once the beans are boiling, use a stone mill to grind them into white soy milk.

Then drop the wooden rack onto the hook above the cauldron.

Generally, a hook hangs down from the roof beam above the cauldron of a farmhouse, and the function of this hook is used to make tofu.

The four corners of the wooden frame are put on the corner of the burlap, and then the ground soy milk is poured into a clean burlap pocket, and the bean dregs will remain in the burlap pocket, and the soy milk will flow into the pot below.

This is repeated until no soy milk flows out, and then add firewood to cook soy milk.

Ordering tofu in brine is a technical activity, and the amount of brine determines whether the tofu is old or tender.

After the soy milk is dotted into tofu heads, it is put into a wooden box prepared in advance, the wooden box is padded with clean linen, filled with wooden box, covered with linen, and finally pressed on a wooden board, and the tofu is made.

Wait until the tofu is set and the moisture is almost squeezed, then cut it into square pieces.

Some are cut into small squares and taken to the outside to make frozen tofu, some of them are cut into pieces and squeezed into tofu bubbles with soybean oil, some are pickled into salty tofu, and finally the fresh tofu is left to eat first.

Dong Changhe is in charge of making tofu.

Yun's is responsible for making bean buns, steaming steamed buns, and making rice cakes.

To make bean buns, here in Changhai County, white noodles and bean noodles are mixed to make skin, red beans are cooked and pressed into bean paste, an appropriate amount of white sugar is added, and then wrapped into fist-sized bean buns, and then steamed in the pot.

Steaming steamed buns is not simple, because not only do you have to make round white steamed buns, but you also have to make some tricks, such as carp, snake, and peach.

The carp symbolizes the surplus of each year. The locals of the snake call it "Divine Worm", which means that the children and grandchildren are intelligent and there are successors in the family. The peach-shaped one symbolizes the longevity of the elderly in the family.

The white steamed bun should be inlaid with a jujube, the carp holds the jujube in its mouth, and the snake also has a jujube in its mouth.

Yun's hands are very skillful, and the pattern steamed buns made are lifelike when they look at it.

These steamed buns are to be used for sacrifice, and they can only be eaten after the sacrifice.

As for steamed rice cakes, they are made of rhubarb rice or glutinous rice.

These two pieces of rice are ground into noodles, then soaked red beans are added, mixed and steamed into adult cakes, and finally cut into rectangular pieces. Then freeze solid. When eating, just steam it again in the steaming drawer.

Prepare these traditional foods, and finally kill the New Year's pigs.

Killing pigs is generally in the last few days of the lunar month.

Most people hope that the pigs can be raised for a few more days and a few more catties of meat.

This year, the two pigs of the Dong family are very fat, each exceeding 300 catties.

The work of killing pigs is not something that anyone can do, and the Dong family will do this work.

After the new year, the Dong family had time to kill pigs.

The fat pig that she had raised for a year was about to die in Huangquan, and Xue'er felt a little uncomfortable.

Dong Changhe invited a lot of friends to kill the pig this year, not to mention his relatives and friends, the most important thing is that he invited Feng Xianling's family and the owner of the water farm.

For this reason, the day when the Dong family killed the New Year's pig was very lively.

Regardless of whether Feng County's family will come or not, Dong Changhe has made sufficient preparations in advance.

In less than five days, Dong Changjiang and the remaining two brothers came to the door, and Dong Xiucai and Dong Changchun also came to help in person.

In ancient times, when productivity was low, it was a major event of the year for farmers to kill pigs.

Many families are reluctant to eat meat, and will sell the whole pig to the dealer who killed the pig, or sell it to the dealer after killing the pig themselves.

The general price of pork is maintained between three and six wen a catty of pigs, and the price of slaughtered pork is generally higher than that of seven wen, about seven to twelve wen a catty.

Usually it is lower than seven to ten wen, and the price is generally between ten and twelve wen during the festival.

Therefore, even in normal times, the price of a pig is about one or two silver, if a family can raise two pigs, it is almost half of the family's annual income.

Therefore, ordinary farmers will raise at least one pig, and the big deal is to spend some effort to raise one.

In ordinary farms, even the water used to brush the pot is reluctant to be discarded, and it is a good choice to feed the pigs.

Dong Changhe also invited two neighbors, Uncle Sun and Uncle Wu, to come and help.

Several adult men tied up the two pigs with sticks and twine, and two makeshift wooden tables had been erected in the backyard with planks and stakes.

Place the two pigs on a wooden table.

Then put two large clay basins in the ground in front of them, and when killing the pig, they stabbed them in the arteries of their necks, and the warm and bright red pig's blood gushed into the clay basins.

In order not to let the pig's blood coagulate so quickly, the pig's blood will be stirred with straw at the same time.

When there is no more blood flowing out, pour two pots of pig blood into one place, put them on the kang as quickly as possible, and then cover them with a thick quilt. Wait for the intestines to be washed and then save them for blood filling.

In ancient times, flour was a very expensive thing, and ordinary people were reluctant to eat it. Even a wealthy family like the Dong family has a lot of time to eat pure flour in a year.

Most of the food is flour mixed with bean noodles, sorghum noodles and so on.

Therefore, it is the most common plant ash used to wash pig farms.

However, the pig farm cleaned with grass and wood ash is also very clean, and there is hardly any big smell.

Before cleaning the pork intestines, the pork white oil attached to the pork intestines should be torn off, and the pork fat should be refined by the way when the pork fat is cooked. Many people especially like the oil residue baked in the white oil on the pork intestines, which tastes particularly fragrant.

In the past, Xue'er learned the allusions of Ku Ding Jieniu, and now that she has seen Dong Changjiang Jieniu with her own eyes, she knows what the real "Ku Ding Jieniu" is.

Dong Changjiang's pig-killing knife is special, with a sharp tip, a sharp blade, and a thin blade that quickly cut off the pig's head and four pig's trotters, and then peeled off the pig's skin, and even a trace of pork was not wasted.

After the skin is peeled off, the pork is dismembered, and after the internal organs of the pig are removed, the pig is dismembered according to various parts of the body.