2. Choose tofu 1kg with water content of 70-72%, and cut it into cubes with 3 cm square and 5 cm thickness 1.

3. Put the tofu blocks into the jar vertically (note that there is a gap between the blocks), cover the jar and seal the jar mouth with plastic film.

4. Place the jar in a dark place to make the tofu pieces ferment naturally. The suitable fermentation temperature is10℃-20℃ (fermentation at10℃ for about 15 days); Fermentation at 20℃ for about 5 days). When a layer of white fimbriae grows on the surface of the tofu block, it indicates that the initial fermentation is successful.

5. Make marinade.

Take a small amount of clove, dried tangerine peel, star anise, pepper, cinnamon, shredded ginger and salt, put them in 1.5L water, boil them for 10 minute, then add a proper amount of crystal sugar and white wine, and cool them for later use.

6. Add the cooled marinade into the jar, and the liquid level is higher than the embryo block1.0-1.5 cm, and seal the jar mouth to continue fermentation. After about 10 days, the fimbriae melt and become sufu.

matters need attention

1 Tofu jars must be washed with boiling water to avoid contamination by other microorganisms.

2. When putting the bean curd embryo into the jar, leave a gap to facilitate the growth and reproduction of Mucor and the immersion of marinade.

3, the marinade should be at the end and tofu.