Molded tofu is fermented for about 7 days.
Moldy tofu generally refers to fermented bean curd. It is a characteristic traditional folk delicacy that has been passed down in China for thousands of years. Because of its good taste and high nutrition, it is deeply loved by the Chinese people and people in Southeast Asia. It is an enduring dish. Delicious food.
According to historical records, as early as the 5th century AD, there are records of the production process of fermented bean curd in ancient books of the Wei Dynasty. By the Ming Dynasty, my country was processing a large amount of bean curd. Nowadays, bean curd has grown into a fermented food with modern technology.
Fermented bean curd has a history of more than a thousand years and is one of my country’s unique fermented products. As early as the fifth century AD, there is a saying in ancient books from the Northern Wei Dynasty that "dry tofu is made into fermented bean curd after being matured with salt." It is recorded in the "Compendium of Materia Medica": "Tofu is also called bean curd. It is made from tofu that has been pickled with distiller's grains or sauce. It has a salty and sweet taste." The preparation of bean curd has been recorded in detail in Li Huanan's "Xingyuan Lu" of the Qing Dynasty. Law. The famous Shaoxing fermented bean curd has been exported to Southeast Asian countries more than 400 years ago during the Jiajing period of the Ming Dynasty, and its reputation is second only to Shaoxing wine. In 1910, he won the gold medal at the "Nanyang Encouragement Association" exhibition; in 1915, he won another certificate at the "Panama Pacific International Exposition" held in the United States. my country's fermented bean curd has been exported to Southeast Asia, Japan, the United States, Europe and other countries and regions.