Moldy tofu, as its name implies, many people will definitely think that it is moldy tofu. In that case, it would be wrong. Moldy tofu is a traditional local flavor, which is made from local high-quality soybeans and refined by traditional manual technology. This moldy tofu is different from other places, because the moldy tofu in other places is afraid of getting oily and has no taste, just a single, salty taste. However, our moldy tofu is the opposite. Its characteristics are fragrant and spicy. When it is wrapped in a small layer of oil, the taste is simply "this thing should only be found in the sky, and it is rare to smell it on earth".
Now talk about his production process! But before that, I want to tell a story about the moldy tofu in my hometown: once upon a time, there was a man in our hometown whose family was poor. He had to work for others every day, and at night, he went to the market to pick up the tofu that people didn't want to eat. One day, luckily, there was a rich man who wanted to build a new house, so he went to help. But unexpectedly, this gang helped for a month. When he got home, he looked at the moldy tofu. Oh, that was distressing. Reluctant to throw it away, he fried the moldy tofu in a pot, then wrapped it and put it in a jar. After a few days, he took it out and tasted it. Well, the taste was excellent, so he took it to the market to sell it. Unexpectedly, the business was so hot that he didn't even think of it himself. Over time, he became the richest man in our country. The rich man who went to help at the beginning actually betrothed his daughter to him. From then on, they lived by buying tofu and lived a happy and happy life.
In fact, we have moldy tofu here, and there is another killer, that is, all of them are flavored with spicy ingredients such as pepper, pepper and monosodium glutamate, so we can see from the hot appearance that we Guizhou people are very enthusiastic. The way to eat this moldy tofu can be said to be ever-changing. It can be eaten with bibimbap, stir-fried and porridge, even mixed in soup.
The moldy tofu in our hometown has a long history, rich nutrition and unique flavor. According to the locals, it has a good cosmetic effect. Although my hometown is not a big city, it has beautiful scenery and simple folk customs. I sincerely hope that everyone who comes to Guizhou can come to my hometown to have a taste of this mysterious moldy tofu!