Fermented bean curd, a snack with Chinese characteristics. Nowadays, when it comes to fermented bean curd, many fermented bean curd lovers salivate. It seems that they have smelled the smelly, fragrant and salty aroma of fermented bean curd. Even if you have never eaten fermented bean curd, you have at least seen what it looks like. In China, fermented bean curd can be used in a wide range of forms. It can not only be taken orally, it can be mashed and used as a dipping sauce, and it can also be used to stew or cook vegetables.

China has complicated feelings about fermented bean curd. People who like fermented bean curd are very fond of it. If you don’t eat it for three days, you will die. People are so disgusted with fermented bean curd that they can't help but gag even when they smell it. Generally speaking, fermented bean curd is bundled in glass bottles and placed neatly. When everyone wants to eat fermented bean curd, they only need to use chopsticks to pick it out of the bottle. However, the fermented bean curd is made of a sensitive material. If you accidentally use the wooden chopsticks a little hard, the fermented bean curd will break into two pieces. How did such delicate fermented bean curd get stuffed into a clay pot at that time?

You may find it hard to believe this, but these fermented bean curds are all manually stuffed into glass bottles. There is no doubt that many people are surprised. It is never easy to pick up the bean curd with chopsticks. Being able to pick out the bean curd completely proves that you have used your "wooden chopstick time" very well. So what kind of magical power do the staff involved in the production of fermented bean curd have to put the fermented bean curd into a glass bottle completely?

It turns out that fermented bean curd was not originally in such a sensitive and fragile state. The raw material of bean curd is water tofu. Although water tofu is tender, the material will become dense and firm after the water is removed. Use equipment to squeeze out the water contained in the tofu. The resulting watery tofu will be square and can be taken out directly by hand and will not be easily broken. The water tofu at this time is relatively small, suitable for the staff to stuff into the glass jar one by one.

The staff kept silent about the work of putting in the tofu. How many slices of water tofu should be put into each glass bottle, and how many pieces of tofu should be placed on one layer, are all in his hands. After the placement is completed, the water tofu needs to be sent to the next equipment to face the test of pickling. Because the water tofu at this time is relatively small, there is still a gap between each piece of water tofu.

As for the "green soup" equipment, each can of fermented bean curd can be filled with enough pickling ingredients. This green soup contains red yeast, and the color brought by red yeast makes the pickled fermented bean curd more vivid and refreshing. With the support of green soup, military quilts can quickly absorb flavor and cause fermentation. In this step, the equipment can screw on a plastic lid to the glass bottle to help the tofu ferment.

Three months later, the fermented tofu transformed into soft and easily broken bean curd. Not only did the color change, but the texture and texture also changed dramatically. At this time, the fermented bean curd must be put into the equipment for quality testing to ensure that the quality of the fermented bean curd reaches the passing mark. Only then can the plastic lid of the glass jar be removed and replaced with the common metal outer lid, which facilitates transportation and long-term storage. At this time, fermented bean curd is made, salty, crispy, smooth and tender, suitable for meals and cooking.

At this point, I think everyone can understand why the fermented bean curd that we cannot pick up with chopsticks can be put piece by piece into the glass bottle by the staff without being completely destroyed. When the tofu is placed in the clay pot, the material is solid. When the fermented bean curd is made, the material changes and it is difficult for our own "wooden chopsticks" to pick out the fermented bean curd completely.

I wonder if you always break the fermented bean curd into pieces?