Fresh tofu a piece, according to the amount of tofu to prepare a container can be sealed (plastic boxes, sealed jars, storage boxes, etc. can be), no straw instead of newspaper, thirteen spices, salt, homemade pepper, chicken essence, want to eat spicy can be added to some chili powder.

Practice

1. Inside the sealed container put the newspaper, lay a good plastic wrap or a clean plastic bag, put the beaten tofu on top.

2. After placing the tofu put another layer of plastic wrap or clean plastic bag on top of it and put newspaper on top.

3. Put the lid on and leave it for about four or five days. Whether the curd is good or not depends on this step.

4. Mix the seasonings and let the molded tofu cubes roll in the seasoning powder.

5. Put the seasoned tofu cubes in a container, add cold white wine and white wine, and seal the bottle. It's usually good for a week. But the longer it sits, the better it tastes, so remember to put it in the fridge when you open it.

Place the tofu cubes flat in a cage drawer and keep the temperature in the cage drawer at 15 to 18 degrees Celsius and maintain it at a certain humidity level. After about 48 hours, the hairy mold starts to grow, after 3 days the mycelium grows vigorously, and after 5 days the surface of the tofu block is covered with mycelium.

The growth of Trichoderma on the block of tofu comes from the spores of Trichoderma in the air, while the modern production of curd is under strict aseptic conditions,

The good Trichoderma species are directly inoculated on the tofu, so that the contamination of other strains of bacteria can be avoided and the quality of the product can be guaranteed.

Information two salt pickling

The tofu block full of hairy molds will be neatly arranged in layers in the bottle, while adding salt layer by layer, with the number of layers and increase the amount of salt,

near the surface of the bottle mouth should be laying some thick salt. Salting takes about 8 days.

The addition of salt will precipitate the water out of the tofu and firm up the blocks so that they don't crisp up too early in the later stages of the process.

At the same time, the salt inhibits the growth of microorganisms and prevents the block of tofu from spoiling.

Information three configuration brine soup

Brine soup is directly related to the color, aroma and taste of curd. Brine soup is prepared from wine and various spices.

The wine in the brine soup can be selected from cooking wine, yellow wine, rice wine, sorghum wine, etc., and the content is generally controlled at about 12%.

The addition of wine can inhibit the growth of microorganisms and at the same time give curd a unique flavor. There are many types of spices, such as pepper, pepper, star anise, cinnamon, ginger, chili and so on.

Spices can modulate the flavor of curd, but also has the role of antiseptic sterilization. You can configure the brine soup according to your personal taste.