1, the practice of fermented bean curd is very simple. First, wash and cut into tofu blocks about 3 cm square and 6 mm thick, soak them in 2% salt water and steam them in a pot.

2. Steamed tofu blocks are fermented in a warm and dark place. Generally, the temperature is 20℃ ~ 25℃, white or yellow fimbriae (called bean curd embryo) can grow on the surface of bean curd in 5 days, and then put them into a small pot. Sprinkle a layer of salt water (the ratio of salt water is1:2) on each layer of bean curd embryo, cover and seal it, and ferment it again in 10 days to obtain fermented bean curd.