1. Buy a piece of old tofu at the vegetable market, and use a heavy object to press out a part of the water. The time is as short as 2 hours, and the length is 24 hours. The short time is not easy to grow hair, and it is easy to get sticky.
2. The bamboo skewers bought at the vegetable market cost 3 yuan a lot, so they can't be used at all. First disinfect with boiling water for more than 5 minutes, and then put it in the sun for secondary disinfection. After many trials, I personally feel that the natural fermentation of zongzi leaves is the best, the fermentation time is short, and there are more mucor. Sterilization of zongzi leaves is the same as bamboo skewers.
3. After pressing the tofu, remove the old skin on the outside. It is best to remove the old skin on the six sides and cut into tofu cubes, all in any size and shape!
4. Put the bamboo sticks at the bottom and place the tofu cubes, leaving gaps between them to facilitate the growth of Mucor. Put a bamboo stick on the tofu, and then cover the fermentation container. Note that the cover is not airtight. The growth of mucor requires ventilation. If there is a white cloth, cover it with a white cloth and spray water on the white cloth regularly to increase humidity. Bamboo skewers are also placed on the tofu to facilitate the growth of hair on the tofu with the help of the mucor on the bamboo skewers.
5. The temperature is controlled below 28 degrees, preferably 17-18 degrees, and the humidity is above 90%. You can put some water on the bottom of the container or spray water on the white cloth of the cover. Because I was doing it in summer in Beijing, so the temperature It can only be maintained at about 25 degrees, and the mucor begins to grow in three days. The fermentation time at 17°C is about 6 days, and the fermentation effect is the best.
6. When you see that the mucor grows to about 1 cm, the pre-fermentation is basically completed. Don't wait for it to grow more at this time. Based on my experience, it is basically useless under natural fermentation. If you don’t go to the next step, that is, within a few hours, the mucor will start to enter the craze period, the color will turn from white to yellow, and it will cover the surface of the tofu, just like the soil outside the ant nest. Note: Black hair, green hair, black spots, and green spots appear. This is the fermentation of harmful molds. Basically, it can be said that the tofu is useless, so throw it away!!!
7. After the pre-fermentation is completed, the hair should be rubbed. As the name suggests, Hulu will flatten all the hair, let it stick to the tofu, and then leave it open to disperse the musty smell. If you eat it in the future, you will always have a musty smell. The flavor time basically takes more than 2 hours. After the flavor is finished, start to marinate and bottle. The marinating material is the salt and pepper I bought from the supermarket. If I don’t have it, I can just use salt. Like spicy food, wrap the tofu with chili noodles before marinating. The bottle should be sterilized and dried. Sprinkle a thin layer of salt on the bottom of the bottle, not too much.
8. Put a layer of tofu and sprinkle a layer of salt, plus a few peppercorns, the more salt you sprinkle on top, just cover the top with salt, don't roll the tofu in the salt, and cover all six sides. Salt can't be eaten, it's salty and salty. After the bottling is completed, carry out secondary fermentation. Do not completely seal it. Fermentation varies from 4 to 8 days, depending on the individual.
9. After the second fermentation is complete, make some pepper aniseed water, let it cool, pour it into a bottle, cover the tofu, completely seal and refrigerate, and perform three fermentations. The fermentation time is about 2 months. You can eat it in a hurry for 2 weeks.
Tips:After the hair grows, the fermentation time cannot exceed 48 hours.
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