How to make bean curd without hardening?

1, take out the dried tofu first, and then put it on the steamer.

2. Cover the pot, add water and steam for eight minutes, then take it out and let the tofu cool for half an hour.

3. Then put the tofu in the jar, cover it with plastic wrap and marinate it for seven days.

4. Then take out the tofu milk and find that it is not dry and soft. The hardness of sufu may be caused by incomplete fermentation. This kind of fermented bean curd is tasteless and a little hard to eat. It can be fermented for a while before eating. It may also be that sufu is too cold in the refrigerator, and it will soften after a while at room temperature.

Sufu itself presents the color of soybeans. When we choose fermented bean curd, we'd better try to choose some soft and rotten fermented bean curd. This kind of fermented sufu is just right, delicious and moderate in hardness, but some sufu is so soft that it will rot with chopsticks.

The soybeans in it also turn red, which is a phenomenon that only happens when it is over-fermented. Self-made fermented bean curd needs to be fermented, which is easy to produce water, so old tofu is generally used, which has less water content.

How long does it take to ferment fermented bean curd?

The fermentation time of sufu will change according to the weather. If the temperature is too high, the fermentation time is usually 4 days, and a layer of fimbriae will appear on the surface of tofu. If time is prolonged, tofu will easily go bad or sour.