臭豆腐的製作過程step1.芥菜便宜、普遍，一年四季都有，且有粗梗，適

臭豆腐的製作過程step1.芥菜便宜、普遍，一年四季都有，且有粗梗，適合做為製作臭滷水的原料之一。將芥菜洗淨後，一層芥菜、一層鹽，重複鋪疊。step2.將撒了鹽的芥菜封蓋，置於戶外陽光下約三至四個月，鹽和日曬會使芥菜軟化出水。step3.經過發酵的芥菜加水攪拌，再將菜渣過濾掉，即成了「菜梗水」。step4.將菜梗水倒入乾淨的水缸中。step5.加入豆腐渣，使兩者再度發酵，即成了製作臭豆腐的關鍵之水——臭滷水。step6.將老豆腐置於臭滷水中，讓滷水裡的菌種附著在豆腐上，破壞及分解豆腐的蛋白質。依想要的臭度決定浸泡時間，撈起後冷藏兩天，就能使用。

結果 (英文) 1:

Tofu production process
step1. Mustard cheap, universal, all year round, and with thick stems, suitable as a raw material to make one stinky brine. After washing mustard, mustard layer, a layer of salt, repeated layup.
step2. The salt cap sprinkled with mustard, put about three to four months, and the sun and salt water will soften mustard outdoors in the sun.
step3. After fermentation mustard add water stir, then filter out the food residue, that became "Caigeng water."
Step4. Caigeng water into the clean water tank.
. step5 add tofu dregs, so that the two re-fermentation, which became the key to making stinky water - stinky brew.
step6. The firm tofu placed stinky brew, so that the brine in the bacteria attached to the tofu, bean curd damage and break down proteins. Decided to soak time depends on the desired degree of smelly, picked up after the refrigerated for two days, will be able to use.

結果 (英文) 2:

The process of making stinky tofu
Step1. Mustard is cheap, universal, available all year round, and has a rough terrier, suitable for making stinky brine as one of the raw materials. Wash the mustard, layer mustard, layer of salt, and repeat.
Step2. Cover the mustard with salt and leave it in the outdoor sun for about three to four months, salt and sun will soften the mustard out of the water.
Step3. The fermented mustard is stirred with water and then filtered out, which becomes "the vegetable stalks".
Step4. Pour the vegetable stalks into a clean water tank.
Step5. Add to the tofu slag, so that the two re-ferment, that is, the key to make stinky tofu water - skunk.
step6. Place the old tofu in stinky brine, so that the bacteria in the brine water adhere to the tofu, destroy and decompose the protein of the tofu. Depending on the desired stench determines the soaking time, after fishing after refrigeration for two days, can be used.

結果 (英文) 3:

The production process of stinky tofu
Mustard is cheap and common. It can be found all the year round and has thick stalks. It is suitable to be used as one of the raw materials for making smelly brine. Wash the mustard, one layer of mustard, one layer of salt, and repeat spreading.
Step 2. Cover the salted mustard for about three to four months in the outdoor sun. The salt and sun will soften the mustard and let it out of the water.
Step 3. The fermented mustard is stirred with water, and then the dregs are filtered out, which is called "vegetable stem water".
Step 4. Pour the stem water into a clean water tank.
Step 5. Add tofu dregs and make them ferment again, which becomes the key water to make stinky tofu - stinky brine.
Step 6. Put the old bean in the smelly brine, let the bacteria in the brine adhere to the tofu, destroy and decompose the protein of tofu. According to the desired odor, the soaking time is determined, and it can be used after being fished and refrigerated for two days.