In the production process of the Guangdong specialty delicacy fermented bean curd, you only need to ensure that it is free from water and oil, and that the exposure time is sufficient. The fermented bean curd can be stored for two years. Many friends find it strange that fermented bean curd is a magical food. After all, it is a product of fermentation. Because it tastes rotten, many people think it is spoiled. In fact, fermented bean curd is a famous Guangdong specialty dish. , basically every household will have a bottle of fermented bean curd, which can be used as a seasoning or steamed directly for meals. It is simply a must-have item at home.

1. If you want to make fermented bean curd successfully at one time, you must ensure that you use old tofu and ensure that the deflagration and drying time are sufficient to ensure the taste of fermented bean curd

In fact, making tofu is really particular about the materials. , it is necessary to use old tofu with relatively low moisture to be more conducive to the formation of fermented bean curd. Generally, fermented bean curd made from old tofu only needs to be exposed to the sun for about three hours before fermentation is completed; if fresh tofu is used, it will be fermented due to the relatively low moisture content. It is difficult to control the exposure time. Bacteria may breed due to insufficient exposure time, or the taste may be affected due to too long exposure time. Therefore, the most important thing is to use old tofu when choosing raw materials.

The family there tried many times but failed to make fermented bean curd. Many of them were because the basic process of drying was not done well, so they naturally failed to make delicious fermented bean curd.

2. The time of the moldy process must be controlled well. After bottling, it can be stored for 2 years without taking up raw water and oil.

In the process of making fermented bean curd, the fermentation process is also It is very important to adjust the fermentation time according to the temperature at that time. If the temperature is relatively high in summer, the fermentation can usually be completed in ten days; on the contrary, if the temperature is relatively low in winter, it will take about fifteen days to complete the fermentation. The most important thing is to never touch raw water and oil after bottling. It is possible that the fermented bean curd can be stored for two years.

As long as you understand the key points of fermented bean curd, you can make fermented bean curd that is delicious and can be preserved longer.