1. Bring a pot of water to a boil, add baking soda and turn off the heat
2. Put the dried tofu in, cover the pot and soak for 20 minutes, then remove it and let it dry for a few minutes to control excess water
3. Mix the soy sauce and sugar well and set aside. The light soy sauce is just right for the sliced ones. The salty taste is just right for the marinated or braised ones. They can also be rolled without soy sauce.
4. Take a piece of dried tofu and spread it with a brush and brush with soy sauce, and then put two pieces of dried tofu on top of it, each with a layer of soy sauce
5. Roll up three sheets of dried tofu, making it tighter
6. Roll the tofu roll with 2 layers of clean gauze or cotton cloth, and wrap it with cotton rope
7. Put the prepared rolls in a steamer, boil on high heat and steam on medium heat for 20 minutes, then turn off the heat and take out
8. After it has been completely cooled, it can be cut into 0.8 cm thick slices. It can be eaten directly, chilled or braised. If it is a halogen chicken, roll it with gauze and do not steam it. Put it in brine and cook for 15 minutes, then turn off the heat. Soak until it is completely cool and take out the slices
