凍豆腐  tashijiangbeidoufujinglengdongerchengdeyizhongchanpin。youyudongdoufudeduokongxinghedanxing，zaipengtiaoshishitiaoweiliaodetangzhijirongyishenrudoufudeneibu
，suoyidongdoufuyuroushigongdun
，weidaotebiexianmei。beifanggedimeidaoxinnian
、春節，凍豆腐是極受歡迎的佳品。
    zuodongdoufudepiziyubeidoufudeshengchangongyiwanquanyiyang，yincikezhijieyongbeidoufuzhizuodongdoufu。dongdoufudepizizailengdonghou
，wangluozuzhijiandeshuifendongjiexingchengbingjingti。youyujiebingershitijizengda，yapowangluojiegoubinglong，fengwozhujiankuoda。fengwodadaoyidingchengdu

，fengwoyufengwozhijiandebingjingnenglianjiedaoyiqi，yushiwangluojiegouzhuanbianweihaimianzhuangjiegou。zuihoudadoudanbaizhiyouyulengdongbianxingqiejiaozhihua，yinerxingzhiwending。
    冷凍方法以采用自然冷凍最經濟，北方在冬季氣候下製做凍豆腐，質量最好。可將豆腐坯子放在-5℃以下的室外背陰處進行冷凍，每冷凍2小時後在豆腐表麵澆涼水加速冷凍，如此做法2～3次，使豆腐坯內部形成良好的海綿狀組織。冷凍10～12小(xiao)時(shi)後(hou)即(ji)可(ke)得(de)到(dao)質(zhi)量(liang)良(liang)好(hao)的(de)凍(dong)豆(dou)腐(fu)。檢(jian)查(zha)成(cheng)品(pin)的(de)質(zhi)量(liang)時(shi)需(xu)把(ba)成(cheng)品(pin)解(jie)凍(dong)
，成(cheng)品(pin)解(jie)凍(dong)後(hou)不(bu)散(san)碎(sui)，海(hai)綿(mian)狀(zhuang)組(zu)織(zhi)良(liang)好(hao)

，堅(jian)韌(ren)而(er)有(you)彈(dan)性(xing)
，這(zhe)樣(yang)的(de)成(cheng)品(pin)為(wei)合(he)格(ge)品(pin)。