Cooking Steps

1. 

   Step1:200g soybean is soaked in clear water for one night (8-10 hours in spring and autumn, 4-6 hours in summer and 10-12 hours in winter

2. 

   Step2:Take off the juice head of Guoyu. Grind it roughly.

3. 

   Step3:After the coarse grinding, add 1800ml of clear water and soak for about 3 minutes. Then install the fruit juice head. Grind it once. The white soymilk will come out.

4. 

   Step4:Pour the second time ground soybean milk into the second time ground soybean dregs. Soak for about 5 minutes.

5. 

   Step5:Filter out the soymilk.

6. 

   Step6:Bring the soymilk to a boil (boil it for another 3 minutes before it ripens).

7. 

   Step7:Put the internal fat of tofu in the pot with heat preservation function (I usually put it in the electric pressure pot). Then pour the soybean milk of about 90 degrees into the pot with the method of washing milk. Do not stir it. Cover it and wait for 20-25 minutes.

8. 

   Step8:After molding, pour it into the box for pressing tofu. Put a heavy weight on it. Press for about 25 minutes. The longer the pressing time, the thinner and the older the tofu (I forgot to take a picture).

9. 

   Step9:Tofu pressed successfully (＾ ◇ ＾

10. 

    Step10:Cut the tofu into pieces. Make your own size.

11. 

    Step11:Mix 5g of Mucor with 30ml of clear water. Stir vigorously for a while. Filter out the residue with a filter screen.

12. 

    Step12:Every piece of tofu is evenly stained with mould. Put it on the breathable chain. Wait for fermentation. Pay attention to heat preservation.

13. 

    Step13:24 hours later, tofu has been fermented successfully.

14. 

    Step14:Let the cooking oil soak and cool. Set aside.

15. 

    Step15:Mix chili noodles, five spices, salt and high white wine into a small plate.

16. 

    Step16:First dip each piece of tofu in white wine, then dip it in the mixed seasoning. Then put in the cool edible oil and sesame oil. Put them in the bottle without water or oil. Put them for about 20 days. Then they can eat (＾ ＾).