When the tofu grows hair, it becomes fermented bean curd.

Let mucor mold grow on the tofu → Add salt to marinate → Add brine and bottle → Seal and marinate

Information 1: Growth of mucor mold

The tofu blocks are placed flat in the cage, and the temperature in the cage is controlled at 15~18°C and maintained at a certain humidity. About 48 hours after fermented bean curd, Mucor begins to grow. After 3 days, the mycelium grows vigorously. After 5 days, the surface of the tofu block is covered with mycelium. The Mucor growing on tofu blocks comes from Mucor spores in the air. Modern fermented bean curd production involves inoculating fine Mucor species directly onto tofu under strict sterile conditions. This can avoid contamination from other bacterial species and ensure product quality.

Information 2: Pickle with salt

Arrange the tofu cubes covered with mucor mold neatly in layers in the bottle. At the same time, add salt layer by layer. As the layers increase, High to increase the amount of salt. The salt near the surface of the bottle mouth should be spread thicker. The time for adding salt and developing is about 8 days. Adding salt can precipitate the moisture in the tofu, making the tofu blocks hard and preventing them from becoming crispy and rotten prematurely during the later production process. At the same time, salt can inhibit the growth of microorganisms and prevent the tofu pieces from spoiling.

Information 3: Preparing the stewed soup

The stewed soup is directly related to the color, aroma and taste of fermented bean curd. Braised soup is made from wine and various spices. The wine in the braised soup can be cooking wine, rice wine, rice wine, sorghum wine, etc., and the content is generally controlled at about 12%. Adding wine can inhibit the growth of microorganisms and give fermented bean curd a unique aroma. There are many types of spices, such as pepper, Sichuan peppercorns, star anise, cinnamon, ginger, chili pepper, etc. Spices can modulate the flavor of fermented bean curd and also have antiseptic and sterilizing effects. The braised soup can be configured according to personal taste.

Homemade fermented bean curd

Ingredients

A piece of fresh tofu. Prepare a sealable container (fresh-keeping box, sealed jar, storage box, etc.) according to the amount of tofu you have. OK), if you don’t have straw, use newspaper instead, thirteen spices, salt, homemade pepper noodles, chicken essence, if you want spicy food, you can add some chili noodles. Method

1. Place newspapers in a sealed container, lay out plastic wrap or a clean plastic bag, and put the beaten tofu on top.

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

3. Close the lid and leave it for about four or five days. Whether fermented bean curd is delicious or not depends on this step.

4. Mix the seasoning and roll the moldy tofu pieces in the seasoning powder.

5. Place the seasoned tofu cubes in a container, add cold boiled water and white wine, and seal the bottle. Generally, it will be enough to leave it for a week. But the longer it lasts, the better it tastes, so keep it in the refrigerator after opening! !