Description: Mucor fermented bean curd: Mucor fermented with bean curd residue, which is called pre-fermentation, so that white hyphae spread all over the surface of bean curd residue, forming tough skin membrane and accumulating protease. The growth temperature of Mucor is low, and the optimum growth temperature is about 65438 06℃. Generally, Mucor fermented bean curd can only be made at low temperature in winter.

Tofu fermentation: cut the bought tofu into small pieces according to their own size, dry the water and put it in a sealable container covered with straw. You can only put one layer, because tofu is soft and easy to crush. Wait 10 days for fermentation. Practical operation: put the cut dried bean curd into the steamer of the rice cooker, put it into the fresh-keeping bag, tightly seal it, and then put it into the refrigerator at 16℃. Waiting for fermentation. After seven days, Mucor can form a tough skin film.

Seasoning and canning: stir Chili powder and ingredients evenly, put aside, pour white wine into a bowl, take out the cultivated tofu and soak it in the wine for half a minute. After soaking, take it out and roll it in the prepared Chili powder, and wrap it with Chili powder before canning. After filling, pour in cooking oil to cover the bean curd, and cover it with a sealing cover.

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Soaking in wine for a while can deodorize and disinfect, so that the tofu will float into the farmhouse with a bouquet of wine.