(2) Add salt layer by layer. With the increase of layers, the amount of salt will also increase. Will it be closer to the bottle mouth to analyze the water in the tofu and make the tofu block harden? It can also inhibit the growth of microorganisms and avoid the deterioration of tofu blocks from affecting the taste of sufu, which is not enough to inhibit the growth of microorganisms and may lead to the deterioration of tofu.

(3) inhibiting the growth of microorganisms, and at the same time making sufu have a unique flavor. The maturity time of 12% sufu will not be prolonged enough to inhibit microbial growth, which may lead to tofu spoilage? Flavor, antiseptic and sterilization of sufu

(4) Disinfect with boiling water? The bottle mouth is polluted.