Temperature and air conditions during the pre- and post-production of fermented bean curd: The pre-production temperature of fermented bean curd is controlled at 15℃~18℃. Because Mucor is an aerobic microorganism, it is placed in the air. Medium is enough; the post-production temperature of fermented bean curd should be controlled at 30℃, and the mouth of the jar should be sealed.

In the fermentation process of tofu, Mucor is the most effective. This mold is an oxygen-loving and temperature-loving mold. Low temperature and low oxygen content are not conducive to its growth, and the fermentation of tofu will also be affected. Therefore, during this step of tofu fermentation, remember not to seal it. To make bean curd, you must use old tofu, and it is iron pot tofu ordered with serious brine first. Ordinary gypsum tofu and soft tofu cannot be used to make fermented bean curd!

Prepare a container and stir together chili powder, pepper powder, salt, thirteen spices, a little sugar and MSG. Be sure to add more salt to make it salty enough. Then prepare a small bowl and fill it with koji wine. Salt and wine are the keys to not letting the fermented bean curd go bad! First, soak the tofu cubes in Daqu wine, scoop out and cover with the ingredients, and place them layer by layer on the plate. Finally, pour the remaining ingredients and Daqu wine on top to seal the altar.

Secondly, it can be eaten after being sealed in the jar for a week, but the texture is not delicate enough and the taste is not enough. Therefore, a longer secondary fermentation is required.

After selecting the tofu, put the tofu pieces into the bamboo woven fabric, cover it with gauze or clean straw, and dry it in the sun for about two hours. The remaining time is placed in a cool and ventilated place for natural fermentation. . Depending on the weather and temperature, this process takes about 10-15 days until the surface of the tofu is covered with fine white hairs or red mucus.

The most important thing when making fermented bean curd is to avoid bacteria and oil. The most traditional way in rural areas is to cut white beans into squares and slowly ferment them on clean straw. However, this takes a long time and is prone to mold. If a snow-white sweater will grow out after ten or twenty days, it would be best if there is no black or yellow miscellaneous sweater.

Then wait for a while for its sweater to slowly turn yellow. At this time, you can marinate the milk tofu. The taste of marinated milk tofu varies from place to place. Some people like red oil, some like spicy food, and some like five spices, but they all cannot do without pure grain liquor above 50℃!