冬天的寒夜一片寂静,当人们还在沉睡的时候,做豆腐的老张和老伴儿就起床了。此刻正值凌晨一点,从热被窝里爬起来的老张弯着患有伤病的老腰,披着那件旧大衣走到院子里。凛冽的寒风让他不禁颤抖了一下,老张抬头看看满天的星星,对老伴儿说:“今天又是一个冷天气咧。”老张取下挂在墙上的笊篱,从泡满黄豆的大缸里拨开冰冻凌子,将泡了大半夜的五十多斤黄豆从缸里捞出来,放在两个特大号的盆子里,同老伴儿一遍又一遍地淘了起来。老张做豆腐已经有四十多年,他家的豆腐之所以远近闻名,质量好是关键。据老张介绍,豆腐在制作中有几道工序:第一道工序是泡黄豆,过三遍水淘干净;第二道工序是上电磨磨豆浆,这道工序需要磨两遍;第 Winter cold night is a silence, when people are still asleep, make tofu and his wife and children get up. It was just at 1am that the old man getting up from the hot blanket bent over the injured old waist and walked to the yard in that old coat. Cold wind so that he could not help but tremble a bit, Zhang looked up and looked at the stars, his wife said: “Today is a cold weather blanket. ” Zhang took off the fence hanging on the wall, Pour frozen ice cubes out of the soaked soybeans, soak up over 50 kilos of soybeans at midnight, and remove them from the tank. Put them in two extra large pots, Up Zhang made tofu has more than 40 years, the reason why his tofu famous far and wide, good quality is the key. According to Zhang introduced tofu in the production of several processes: the first step is to soak soybeans, water three times over three times clean; the second step is power grinding mill soy milk, this process requires grinding twice;