1. Leave a small piece of 2 kg of North Tofu for fried tofu, and cut the rest into thin slices with a thickness of 5 mm and a side length of 2 or 3 cm.

First put salt in a big bowl, then add purified water to melt it into salt water, and put the tofu slices in it for soaking. In this way, tofu soaked in salt water will not be boiled into a bulging strange appearance, nor will it be easily deformed and boiled, and it will also increase the toughness and taste of tofu. It takes about twenty minutes to soak.

3. The remaining small pieces of tofu need to be cut thinner (3-4 mm thick), and these small pieces of tofu don't need to be soaked in salt water.

Put more oil in a small pot and fry small pieces of tofu until golden brown-this will make fried tofu slices for soup. Take a small pot, add more oil, add chopped green onion, and slowly fry it into chopped green onion oil. It can be observed that the color of raw onion grains gradually turns golden yellow, and the body becomes lighter and floats.

Now you can turn off the fire and put the salt-these salts are used to season the whole pot of tofu soup, so you should estimate the dosage. It takes about 8 grams of salt for four people to make four bowls.

Next, you can fry the flour: in order to add a sticky taste to the whole soup, avoid thinning or leakage. Stir-fry on low heat until the color of flour begins to darken and the aroma of fried noodles floats out. Quickly add 4 bowls of boiling water and stir well as soon as possible.

⒎ Transfer the noodle soup fried with water to a larger soup pot, and add chopped ginger (or pure ginger juice), fried scallion oil, tofu soaked in salt water (as long as the tofu is not salted), or add two dried peppers to taste.

⒏ Boil it with high fire first, then keep it slightly boiling for about five or six minutes with medium fire, and then you can add some favorite ingredients and put the fried tofu slices in.

Add salt onion and onion oil before turning off the fire, and you're done!

Luoyang bean curd soup inherits the soup culture of Luoyang people. Delicious and cheap, you can see it everywhere on the street. It is also a common premature food. The history of making soup with tofu has a long history and cannot be traced back. The specific history probably dates back to the "Pearl Jade White Jade Soup" in Zhu Yuanzhang's anecdote.