The method of making fermented bean curd with Angel fermented bean curd starter is as follows:
1, when choosing tofu, try to choose north tofu, whether it is north tofu or south tofu, and pay attention to choosing "old" tofu, that is, tofu with higher hardness and less water, because it will soften after later fermentation.
2. Choose tools for placing tofu, such as steamer and tray, but they must be sterilized at high temperature before use. Generally, it can be sterilized by steaming or boiling, usually for 10 minute.
3. Cut the selected tofu into small squares about 3 cm square, generally about 2-3 cm, neither too big nor too small, and try to cut it evenly.
4. Put the cut old tofu blocks evenly on the tools that have been sterilized by bacteria. There should be a gap between tofu blocks, generally about two centimeters, to reserve room for the growth of hyphae in the later stage.
5. Spread the angel's sufu powder evenly on the tofu block and try to make it into five sides of the tofu block (the square tofu block should have six sides, but the bottom is on the tool, so it is not necessary to sprinkle it).