Which is better, fermented bean curd koji or natural fermentation?

Make tofu milk and ferment naturally. It will be much better to make tofu milk by natural fermentation. If you use a mold clock, the fermentation speed is fast but the taste is not as good as that of natural fermentation.

Pickling method of tofu:

Ingredients: old tofu1000g, salt, pepper noodles, liquor 10ml.

Production steps: firstly, cut the old tofu into small squares with uniform size, then spread clean gauze in the sun, put the cut tofu on the gauze to dry the water, then put the dried tofu on a dustpan and put it in a ventilated and dry place to ferment for about 15 days. After the time is up, we can see that the surface of tofu is moldy, which means that tofu has been fermented. Prepare two bowls, a bowl of white wine and a bowl of pepper and salt noodles, then roll the moldy tofu in white wine and then roll it in pepper noodles, so that the surface is evenly covered with a layer of pepper noodles. Prepare a clean glass bottle, put the moldy tofu wrapped in Chili noodles into the bottle, sprinkle with appropriate amount of white wine, and then seal it, so it must be sealed, otherwise the tofu will go bad and can be eaten after 25 days.