First of all, we should make tofu blanks, buy north tofu, and some are called old tofu, which is tofu with strong toughness. Wash it with warm water, press it on the chopping board for more than 12 hours, and then pour out the tofu.
3. Cut the tofu blank into small pieces of about 3-4 cm for later use.
4. Put the clean gauze into the disinfection box. Put the tofu pieces together. Pay attention to leave a space in the middle of each tofu block, about 1 cm.
5. Cover and ferment at about 20-36 degrees Celsius. If there is no incubator at home, you can set the low temperature in the oven or use a hot water bottle including a thick quilt. If it is winter, you can put it on the heating.
6. Check every day, keep the temperature, and wait for the tofu to ferment.
After about 7.20 days, the surface of tofu blank is covered with white hyphae, forming a tough skin film, which tastes like fermented bean curd. The surface of tofu is yellow and brushed, and protease is accumulated to prepare for subsequent pickling.
8. Scrubbing, pickling, disinfecting and washing hands, then separating the mutually adhered hyphae, and smearing the surface of the bean curd blank to make the hyphae wrap the bean curd blank.
9. Put the white wine into a clean container, add other seasonings and stir well to make pickle soup.
10. Put a layer of plastic wrap and cover the bottle cap.
1 1. Leave it at room temperature 10 days or so and you can eat it.