Why is the moldy tofu still hard after it has been in the altar for a month?

improper temperature control. Moldy tofu is a special dish in Gannan, Jiangxi Province, which has the functions of appetizing, removing fire and seasoning. The reason why it is still hard after entering the altar for a month is that the temperature of boiling and ordering is not properly controlled. The hardness of tofu blank has a certain relationship with the temperature and time of soybean milk heating and cooling. If the temperature of pulping is too high, the solidification of soybean protein will be accelerated, and the protein solid phase can't contain the water in the liquid phase, thus making the white blank rough and firm.