The first thing you need to do is to make sure that you have a good idea of what you want to do with your tofu.

A few days ago, my mother has been said to marinate their own tofu milk, I did not pay too much attention to it, did not think to come out so delicious, sent to the circle of friends to ask the people that much ah deliberately went to buy the tofu back, which is not a good immediately flew here and share with you all, do not be too touched by the oh ...... However, not to say that the taste is really better than the outside! The key is clean ah, honestly I don't know what is sold outside can rest assured boldly eat, basically my family can burn their own seldom eat outside, now ...... I do not know if you have this feeling it ......

I, water control, pendulum.

Grandma good tofu, grandpa sheng to two enameled dish, a little drained water began to set in the "slightly wet tofu plate" (tofu plate with boiling water). There are gaps in the tofu, so you can't put them together. Grandpa says that moisture and air make it easier for the tofu to get mold.

Two, natural mold.

Generally, the winter to be put on half a month, spring or summer a week you can see a layer of tofu "hair". This time can not be moved, because the curd has not yet become. There is a side without hair to flip, and moldy tofu is quite hard, to continue to wait a week or so.

Three, do seasoning.

About half a month, open the tofu board can smell a stench. My grandfather then began to make seasoning. Seasoning must have a high number of wine, the right amount of salt, like chili pepper may be put on the chili.

After the seasoning is done, the tofu board has been moldy good tofu layer by layer yards in the tile jar. Yards of a layer of laying a layer of seasoning. All yards and then add some cool salted boiling water, to avoid some places are not evenly smeared with salt.

Four, open.

After a few days, when the flavor of the seasoning all soak the tofu mold, open the seal can also smell the faint aroma.

Cooking a big pot of rice with four or five pieces of moldy tofu and a small spoonful of lard, the rice was cooked, and the fragrance of the lard and the tofu mold overflowed from the kitchen, and I often wished that my family members who were working would hurry up and come home so that I could get a little bit of the fragrant moldy tofu as well.

In the late 80's and early 90's, I was still eating refined lard in the countryside. So lard was a rarity. My grandfather said that steaming the tofu mold was also for better sterilization.

The tofu mold is moldy after all, no wonder my grandpa didn't let the kids eat more at that time, I thought they saw me as a little kid so I had to eat less