Tofu milk is a unique traditional fermented food in China. From making tofu to eating sufu, tofu has to undergo two fermentations during this period. The first fermentation results in hairy tofu covered with white hairs, which is also called moldy tofu in some places. In addition to pickled tofu milk, hairy tofu can be eaten in many ways, such as fried hairy tofu, braised hairy tofu and baked hairy tofu. Huizhou hairy tofu is the most famous among many hairy tofu, which is delicious and unique. Hairy tofu is the predecessor of tofu milk. If you want to make tofu milk, you should disinfect, pickle, seal and ferment it again, and finally get the tofu milk with delicate taste and instant taste.

This process of tofu growing white hair is a process in which Mucor grows and reproduces on tofu and secretes various enzymes. Mucor, like yeast, is also a natural strain in nature. Using Mucor in nature to make hairy tofu takes a long time to ferment, and Mucor in nature will be contaminated with some miscellaneous bacteria, resulting in red or purple colored hyphae. Eating hairy tofu with miscellaneous bacteria will affect human health.

Ingredients: brine tofu 3 kg Mucor 6 g, cold boiled water 60 ml.

Step 1: Rinse the brine tofu and drain the water on the surface. (You can only use brine tofu to make hairy tofu, but you can't use gypsum tofu or lactone tofu. The texture of gypsum tofu and lactone tofu is too soft and the moisture content is too high, so it is not easy to form.)

Step 2: iron two small bowls, a pair of chopsticks, a steamer and a steamer with boiling water. Pour Mucor powder and cold boiled water into the bowl scalded with boiling water, stir with chopsticks until Mucor completely melts, and filter the melted Mucor into another clean bowl. Scald all the containers and tools to be used with boiling water, remove oil stains, and prevent the appearance of miscellaneous bacteria in the process of tofu fermentation.

Step 3: Then cut the marinated tofu into two-centimeter-square blocks, dip each piece of tofu into the bacterial liquid in the bowl first and then put it on the steamer, with a gap of about two to three centimeters between every two pieces of tofu. (You can also put the tofu pieces on the steamer first, and put the filtered bacterial liquid into the watering can and spray them directly on the tofu. Remember that the tofu pieces should not be stacked.)

Step 4: Put the tofu in place, cover the lid, and put the steamer in a space with a temperature of about 15 to 25 degrees. After two to five days, the tofu block is covered with white hyphae, which are about one inch long, and the hairy tofu is finished. (The temperature and humidity required for the growth of Mucor will be explained in detail later)

Only brine tofu can be used to make hairy tofu. Brine tofu has small water content, strong bean flavor and good toughness, and the made hairy tofu is moderate in hardness. However, at present, the quality of brine tofu on the market is uneven. If the tofu contains a large amount of water, it is necessary to put the tofu into the drain basket and control the water before proceeding to the next operation. If the texture of tofu is hard, it is necessary to cut the tofu into small pieces with a square of two centimeters, steam it in the pot for about three minutes, take it out and cool it before proceeding to the operation in step 2.

The container should be disinfected before use. Although Mucor is a pure and safe strain that has been artificially screened, if there is sewage or oil stains in the containers and tools used for placing tofu blocks, the tofu blocks will still be infected with miscellaneous bacteria, giving birth to green hairs or red hairs. Once this happens, it is recommended to throw them away and not eat them.