Tofu milk before and after the production of temperature and air conditions: tofu milk pre-production temperature control in 15 ℃ ~ 18 ℃ environmental conditions, because of the Trichoderma reesei is an aerobic microorganisms, and therefore placed in the air can be; tofu milk after the production of temperature control in the conditions of 30 ℃ and to be placed into the altar to seal the mouth of the altar.

In the fermentation process of tofu, Trichoderma reesei is the most useful. This mold is an oxygen-loving, temperature-loving mold. Low temperatures and low oxygen levels are not conducive to its growth, and the fermentation of tofu is affected. Therefore, remember to never seal the tofu during this step of fermentation.

To make tofu milk you must use old tofu, and iron pot tofu that has been prioritized for proper brine pointing. Regular plaster tofu and tender tofu cannot be used to make tofu milk!

Prepare a container and stir together the chili powder, pepper powder, salt, thirteen spices, a little sugar and MSG, making sure to add more salt to make it salty enough. Then prepare a small bowl and pour it full of curry wine. The salt and wine are what keeps the tofu curd from going bad!

Start by soaking the tofu cubes in the daiquiri, fish them out and roll them in the mix, and place them in one layer on a plate. Pour the rest of the mixture and the currant over the top to seal the jar.

Secondly in the altar sealed for a week can be eaten, but the texture is not delicate enough, the flavor is not enough to eat. So there needs to be a longer secondary fermentation.

After selecting the tofu, the blocks are placed in a bamboo woven fabric, covered with gauze or clean straw, and left in the sun for about two hours, with the rest of the time spent in a cool, ventilated place for natural fermentation. Depending on the weather and temperature, this process takes about 10-15 days until the surface of the tofu is covered with fine white hairs or reddish slime.

The most important thing in making tofu milk is that there should be no stray bacteria and no sticky oil. The most traditional way in rural areas is to cut white beans into squares and ferment them slowly on clean straw. However, this is a long time and it is easy to mold. It is best if snow-white sweaters grow after ten or twenty days, with no black or yellow stray sweaters.

Then there is waiting for some time to let its sweater slowly turn yellow. This time you can marinate milk tofu, marinated milk tofu method of each local taste is different. Useful red oil, there are like spicy, there are like five spices, but can not be separated from 50 ℃ above pure grain white wine!