We all know that tofu milk is a tasty, unique flavor food, but also a very tasty rice gods, so now has been very popular. There is no difference between old and young, in fact, are tender tofu, put there for a while on the water. Buy back, cut into small pieces, find a paper box, inside laying straw, the tofu block placed a layer, and then casually cover it regardless. A week later, lift off to see, first small fire to copy the salt, see there are lumps when you can. Put the chili powder, MSG and orange peel powder in a bowl and mix well. Note that the chili powder should be put into the mixing bowl in batches, do not spread on the top, in order to mix the ingredients evenly, to be able to taste.

Bean curd milk snacks in our country everywhere, whether it is the northeast or Hainan, Sichuan or Shandong. Peach girl still like Guangdong's curd, not so salty, refreshing, fragrant, and very tasty. Not only used under the porridge below, fried cabbage, is also a in our impression of fermentation is often related to the "seal", such as our homemade kimchi, on time to add the altar along the water to ensure that the seal, is the key to the success of the fermentation of kimchi.

But the fermentation process of tofu milk is not the same, it is divided into two fermentation parts into the tofu milk fermentation process, the role of the role of the mold. This kind of mold is an oxygen-loving, temperature-loving mold. Too low a temperature, too low oxygen content, are not conducive to its growth, the natural fermentation of tofu will also be affected. The key to making milky tofu is not to have stray molds, not to stick to the oil, the most traditional practice in rural areas is to cut white tofu into square shaped type, square on clean straw to let it slowly and naturally fermentation.

But this is a long time, and easy to become moldy and rotten. If a dozen or two grandmothers do a good job of tofu, grandpa sheng to two enameled dishes, a little drained water began to set on the "slightly wet tofu plate" (tofu plate with boiling water). There are gaps in the tofu, so you can't put them together. Grandpa said that moisture and air make it easier for the tofu to get mold. It is first soaked in stink, in the production of curd, stinky but fragrant, and deep-fried different flavor it!