Xifu_Sweet fermented bean curd stuffed with rice and beans

The most fundamental difference between Fujian/Taiwanese style fermented bean curd and the fermented fermented bean curd from other provinces is whether to use hairy tofu. In Taiwan, Fujian and Guangdong, it is customary to use salted and sun-dried tofu sticks, pickled together with koji and rice koji. The koji bacteria are spread on the rice and beans, rather than directly planted on the tofu. Taiwanese fermented bean curd is sweet yet salty. It is matured in the bottle for 4-6 months and has a soft and smooth texture. ps. This product is a food fermented by live bacteria and is not vacuum. Gas production and soup leakage are natural phenomena. ☆The risk of collision in supermarket logistics is high, it is recommended to choose home delivery (default black cat)☆