2. Cut the tofu with less water into cubes with a width of 3.3 cm and a thickness of 1 cm.
3. Arrange the tofu blocks in layers and put them in the drawer for fermentation. When the temperature is 20℃, it takes about 5 days to get all the white and green fimbriae.
4. Take out and remove the fimbriae, put them in a jar and sprinkle a layer of salt on the tofu. After 7 days, pour into the can, put a layer of tofu instead, sprinkle a layer of spiced powder, and finally pour in bean paste and seal the can. Take it out two months later, and it will be stinky tofu.
5. Storage: It should be placed in a closed container. If soaked in stinky tofu soup and stored in a cool and dry place, it can be stored for 1 year. How to eat stinky tofu? As a side dish, you should eat it in spring, autumn and winter, and add some spices such as sesame oil, pepper oil and Chili oil to taste better. In the past, eating tortillas or wowotou with stinky tofu was once a traditional "fast food" for old Beijingers. Nowadays, the life of urban and rural people has been greatly improved, but many people still relish stinky tofu and eat it quickly.
. Once, the tofu he made could not be sold, so he cut it into small square pieces, mixed it with seasonings such as salt and pepper, and marinated it in a small jar. As he was absorbed in his study, he gradually forgot about it. When I returned to my old job in autumn, I suddenly remembered that small jar of tofu. When I opened it, it smelled pungent. It's a pity to throw away tofu, so I boldly tasted it and it tasted unique. So I gave it to my neighbor Wang Zhihe and inherited the production technology of Mucor-type sufu. This mold is a protease purified from natural mold, which can ensure that tofu will not produce harmful substances such as Penicillium during fermentation. The specification of tofu block is controlled as "3.1× 3.1×1.8" (unit cm). After cutting and other processes are completed, the tofu block undergoes the early fermentation of mold, and it will grow white hair like chicken feathers. The staff will rub the hair, that is, wrap the tofu with white hair, and then mix the soup into the later fermentation process. The whole process will last for three years.