Moldy tofu, that is, cut tofu into pieces and put it on straw or other dry leaves, and let it ferment naturally for about ten days. The surface of tofu is covered with white plush and has a slight odor. The result is moldy tofu. Moldy tofu is also called hairy tofu in the south, because the white hyphae grown on tofu are like white fluff on small animals. There are many ways to eat moldy tofu, which can be fried directly, sprinkled with dipping sauce or baked. Friends who have been to Huangshan may notice that many restaurants have the special dish of fried hair tofu dipped in Chili sauce. There is a local saying: "Huizhou is the first monster, and long-haired tofu is the best." The weight of Huangshan hairy tofu in Anhui cuisine is no less than that of snakehead, so Huizhou hairy tofu has also appeared in the documentary China on the Tip of the Tongue.

I only ferment tofu to make fermented bean curd. Spicy and soft fermented bean curd is the best and has a long shelf life. You can eat it for at least half a year at a time. Now that science and technology are developed, it is no longer necessary to spread tofu on straw as before, so that tofu will slowly become moldy, because the purity of airborne Mucor is not high, and tofu will gradually become moldy, and it is easy to be polluted by other miscellaneous bacteria, and green hair and red hair will grow. Strictly speaking, such moldy tofu is inedible. Now moldy tofu is made from artificially extracted Mucor, which can be fermented in about four days without looking for straw everywhere, and will not produce hyphae of other colors, which is very fast and safe.

Let's share the moldy tofu made by Mucor.

Moldy tofu ingredients and tools: old tofu, Mucor, cold water, small bowl, steamer.

Step 1: Prepare two pieces of old tofu, weighing about 2 kg. Four grams of Mucor, forty milliliters of cold boiled water, and thoroughly clean the steamer and steamer. (If the water content of the old tofu is relatively high, put the tofu into the drain basket to drain the water before making it. )

Step 2: Pour Mucor into cold boiled water and stir well. There will be many small particles that can't melt. Filter the liquid with a filter, and then cut the tofu into small cubes.

Step 3: put each piece of tofu into the bacterial liquid in the bowl, roll it, and then put it on the steamer, with the interval between each piece of tofu about two centimeters.

Step 4: Put the tofu well, cover the pot, and put the steamer at a place where the lowest temperature is not lower than 15 and the highest temperature is not higher than 25, and ferment for about three to five days.

Fermented and moldy tofu can be fried and eaten. If you can't finish it, make it into fermented bean curd like me!

Ingredients of tofu milk: moldy tofu, pepper noodles, pepper noodles, salt, sugar, white wine and yellow wine.

Step 1: First, stir a proper amount of pepper noodles, pepper noodles, salt and sugar evenly, then pour a proper amount of high-alcohol liquor into a small bowl with a glass container that has been washed and dried in advance.

Step 2: First put the moldy tofu into the white wine, then take it out, roll it in a seasoning bowl, and then put it into a container.

Step 3: After the tofu blocks are filled, pour the yellow wine that is not filled with the tofu blocks, seal it, and leave it at room temperature for about 20 days to a month. The inside of the tofu is pink and tastes soft, indicating that the moldy tofu has been completely emulsified.

Tip: Use Mucor to make moldy tofu, without straw as a bedding. As long as the temperature is controlled between 15-25 degrees, the fastest is three days and the slowest is five days. The most important thing is that there will be no green hair and red hair in the fermentation process, which is safer and more reliable to eat. Although the method invented by our ancestors is very good, the environmental pollution is serious now, so we should consider it from the health aspect.