Production method:
1. Cut the tofu into small pieces, air dry, lay a layer on the paved straw neatly and evenly, and ferment at 65438 06℃ (the optimum temperature for Mucor growth) for 65438 00 days until fine gray fluff grows on the tofu pieces.
2. Mix salt, sesame, Chili powder, pepper powder and other seasonings and put them in a container for later use. Soak the prepared Mucor tofu block by block in Chinese liquor for about 30 seconds, take it out, put it into the prepared seasoning, so that the four sides are covered with seasoning, and then put it into a sealable glass jar. After all the treatment, the edible vegetable oil is poured into a closed glass jar, and the oil covers the tofu in the jar. You can also add a little rock sugar to the jar according to your personal taste and cover it with a sealing cover.
3. Place the sealed glass jar in a cool, dry and dark place. After standing for half a month, you can open the jar and enjoy the delicious tofu brain.
The above is just a simple description of the production process of tofu milk. It's not that simple to make delicious bean curd. The quality of fresh tofu, the types of seasonings, the collocation of tastes, the dosage and the control of fermentation process. All affect the color and taste of the final tofu milk. The easiest way to eat good tofu milk is to point the little tail behind my name. I'll tell you that there is Dechangyuan bean curd base behind my house? !