Mo Qian Zhang uses Qian Zhang (also called thin tofu Zhang) as raw material. It can be produced all year round, but the seasonal temperature is too high and the quality is poor. \x0d\\x0d\Tools and equipment: wooden barrels or water tanks, mold boxes, straw, bamboo screening belts. \x0d\\x0d\Process flow: Thousands of sheets→Acidification→Roll→Into box→Unlucky process→Unboxing→Unlucky→Thousands of sheets (finished product) \x0d\\x0d\Production method\x0d\\x0d\1. Raw materials Organizing: Take fresh pieces, cut them into rectangles about 15×20 cm long, and remove the fragments. \x0d\\x0d\2. Acidification: Take the acid waste water from the production of tofu (also called kiln slurry water or kiln water). The pH value of the waste water is 4 to 4.5. Disperse the cut pieces one by one and place them at 50°C for processing. Soak in water for more than 15 minutes. When soaking, be sure to keep all parts of Senjang in contact with foot water. The length of soaking time depends on the temperature. When the temperature is high, the time is short; when the temperature is low, the time is long. \x0d\\x0d\3. Roll: Place the acidified sheets on the bamboo screen cloth and drain off the floating water. Rolled into phyllo tubes by hand. The diameter of the tube is 2 to 3 cm. There are thousands of layers and thousands of sheets, and the tube is hollow. \x0d\\x0d\4. For molding, shake the rolls one by one in the mold box for molding. The mold box is the moldy bean dregs container. Place the thousand tubes horizontally on the moldy straw with a distance of about 2 cm. The mold boxes are stacked on top of each other, with 10 layers in each stack, and an empty mold box is placed above and below. Insulated fermentation. In early spring and late autumn, mold is molded in the mold room at room temperature. In winter, the mold room is heated by a stove to keep the room temperature at about 20°C. It takes 2 to 3 days when the room temperature is high and 3 to 4 days when the room temperature is low. White mucormycete threads can be vaguely seen on the tubes. When the product temperature rises, the boxes should be inverted and the upper and lower boxes should be stacked upside down. The next day, Mucor mold covered thousands of tubes. Change the mold boxes from overlapping stacking to cross stacking to facilitate cooling. After another 1 to 2 days, the hyphae turn light yellow-red. When it comes out of the box, there are thousands of pieces of it. The mold cycle: 5 to 6 days in winter, 3 to 4 days in early spring and late autumn, and 2 days in summer. \x0d\\x0d\There are two ways to eat it: one is frying. After frying, sprinkle with fine salt or pepper and five-spice powder, and serve. The second is steaming. Cut into small pieces, put in a bowl, add lard, salt, pepper, etc., steam until hot, and serve. \x0d\\x0d\Notes \x0d\\x0d\1. Acidification is a key process, and the acidification must be uniform across thousands of sheets. Putrefactive bacteria can easily breed in unacidified parts, causing the product to have a strong ammonia smell. \x0d\\x0d\2. The mold is made from hot soy milk, and the protein has been denatured, so there is no need to cook it before molding. \x0d\\x0d\3. The microorganism of mold Qianzhang is wild Mucor. Like moldy bean dregs, no aflatoxin B1 has been detected, and it complies with the national "Food Hygiene Standards". Nonetheless, it is best to use artificially inoculated pure cultures of Mucor.