The invention provides a making method for pure green tofu food. The making method involves the following steps of
processing raw materials, soaking and
grinding, separating bean milk residues,
curdling and congealing by using pure natural tofu solidification liquid after boiling and compressing and forming in sequence, and the pure natural tofu food is obtained. According to the making method for the pure green tofu food, the local
natural environment and natural soybeans are utilized and the pure
green food is prepared by a manual method, so that the unique qualities and the original taste and
flavor feature of the original soybeans are maintained, and the pure green tofu food has the advantages of being pure, delicate and smooth in taste, bright in color and lustre, good in
mouthfeel and strong in elasticity and tenacity. In Huai Yang dishes, the pure green tofu food is not fragile when steamed, boiled, fried, braised, instantly boiled, stewed and deep fried after
cut into threadlets, or slices or small pieces. Especially after frozen, the
flavor is very delicious if the pure green tofu food is braised into vegetables, and in addition, the pure
green food serves as a first-class food when local people entertain guests, and is one of the popular food which is eaten by people widely and has high
nutrition and health care function.