Rural moldy tofu production method tips

The first step, the preparation of tofu, the old generation are grinding their own tofu, we buy ready-made, buy back the tofu first half a day to dry, so that the surface of the tofu water evaporation;

The second step, the tofu cut into small pieces, cut tofu blocks into the basket loaded with straw, to be placed uniformly, or stacked densely unfavorable to the growth of mildew;

The third step, the tofu fermentation of their own half a month or so, the weather is warm ten days or so to say can be;

The fourth step, to prepare for a long period of fermentation about, the weather is warm for about ten days that can be, tofu after a long time of fermentation, the color becomes gray, the surface also grows mold;

The fourth step, the preparation of chili powder, the moldy tofu into the pot with chili powder and salt, constantly using chopsticks to turn the tofu, so that each piece of tofu evenly coated with chili powder and salt, salt control all rely on the experience of the old generation, more too salty, less tasteless also

The fifth step, moldy tofu canning, preferably glass jars, clean and sanitary, our hometown is basically put altar storage, so you can put a long time, want to eat at any time to clip a piece of it out, each time to clip a little bit of it can eat a bowl of rice.