In the production process, it is only necessary to ensure that there is no water or oil, and that the exposure time is enough, so that the fermented bean curd can last for two years. For the magical food of fermented bean curd, many friends feel very strange. After all, it is the product of fermentation, and many people think it is broken because it tastes rotten. In fact, fermented bean curd is a famous dish with Guangdong characteristics. Basically, every household will have a bottle of fermented bean curd, which can be used as seasoning or steamed directly to send meals. It is simply a must-have item at home.

First, if you want to make sufu successfully at one time, you must ensure the use of old tofu and sufficient time for deflagration and sun exposure, so as to ensure the taste of sufu

In fact, you are really particular about materials when making tofu, and you must use old tofu with less water to be more conducive to the formation of sufu. Generally, sufu made from old tofu can be fermented only by sun exposure for about three hours. If fresh tofu is used, it will be difficult to control the exposure time because of more water, bacteria may grow because of insufficient exposure time, and the taste may be affected because of too long exposure. Therefore, it is most important to use old tofu when choosing raw materials.

There are many attempts to make fermented bean curd, many of which are because the basic process of drying in the sun is not done well, and naturally there is no delicious fermented bean curd.

Second, the mildewing process must be well controlled. After bottling, it can be stored for two years without taking up raw water and oil.

The fermentation process is also very important, and the fermentation time must be adjusted according to the temperature at that time. If it is done in summer when the temperature is high, the fermentation can be completed in ten days. On the contrary, if the temperature is really low in winter, it will take about fifteen days to ferment well. The most important thing is never to touch raw water and oil after bottling, and it is also possible that fermented bean curd can be kept well for two years.

As long as you know the secret of sufu, you can make delicious and better preserved sufu.