Moof tofu is fermented

White skimmed tofu cut blocks, flat on top of the washed straw, placed in a damp and dark but the temperature is suitable for the room, with the object cover, lock constant temperature. After a few days, lift the object to see, even gave birth to a long as inches of white hair, such as snow, the original interval of the block of tofu into a piece, soft as a silk quilt, but also as light as a cloud of smoke, misty and dense. At the moment, the spectators dare not come out of the atmosphere, for fear of hurting it, soft and beautiful as a small family in Jiangnan, Wu Nong soft language, playing the pipa, is a commentary, the sound from the old home of Lin Mei. Then take a closer look, white fluff between some black mold, seems to be in the bottom of its color, all of a sudden, as if from the inside rose out of a pliable power, mist dissolve, silk, such as the soft poetry of Jiangnan, the face is delicate, the bottom is the bones of the wind.

Generally the production of hairy tofu room, are simple and airtight, in which, but there is an indefinable sense of non-reality, a bit like a half-immortal body in the practice of the straw and tofu can be folded together, exhale a mouthful of immortal breath, will be waiting for the metamorphosis of the elixir -

The elixir is this moldy The tofu is moldy, but it's exactly what Jiangnan diners want. This time the mold is no longer hated, but to change the original flavor of the tofu a touch of added -

Soybeans, soaked and then ground, precipitation, filtration, boiling, point of final shape for the bean curd, and now a layer of mold frost, which layer by layer, it is a little bit of the forging, dedicated, meticulous, no matter which process is not biased, it will be the best way to make the tofu, but also the most important thing is that the moldy tofu is the most important thing is that the moldy tofu is the most important thing. Which one of the process is not biased will lose all their efforts.

At the moment, if made into curd will need to continue to add salt curing, if it is now pushed it to see the diners, is that the famous Huizhou famous dish - hairy tofu.

This Mao tofu has taken shape, the rest to the chef to, fried fried fried stew, the achievement of a dish of color and aroma. Cooking good hairy tofu washed out, no original inch-long white fuzz, turned lead gray, sometimes stewed into a brown, smooth texture such as cheese, more a unique flavor, melt in the mouth, lips and teeth.