Moldy tofu, also known as tofu milk, is one of the favorite traditional dishes of Qianjiang citizens. There is a folk proverb in the southeast of Chongqing that says "Qianjiang tofu, Youyang wine", which shows that Qianjiang tofu has a long history and is famous far and wide, and the production and processing of gray tofu, moldy tofu, dried tofu, and blood tofu related to tofu are also widely spread. Among them, the moldy tofu production technology of Shihui Town has a certain representative in Qianjiang, because of its good taste and high nutrition, it is deeply loved by the people, and it is a delicious dish that has endured for a long time. 
On January 8, the sixth batch of intangible cultural heritage at the Qianjiang district level - moldy tofu production skills was built into the intangible cultural heritage inheritance base of Qianjiang District!
Zheng Suqiong, the leader of the District Culture and Tourism Committee, investigated the intangible cultural heritage brand building of Chuanxiu Mother-in-law and unveiled the intangible cultural heritage inheritance base.
The story of the mother-in-law of the show.
Huang Chuanxiu's moldy tofu making skills in Shihui Town, Qianjiang District have a history of 100 years, when Huang Chuanxiu's ancestors studied the production of moldy tofu, and then passed the skills of moldy tofu to Huang Chuanxiu's grandmother, and later the grandmother learned that Huang Chuanxiu's love for moldy tofu passed on the production skills of moldy tofu to Huang Chuanxiu. Huang Chuanxiu, born in 1952, is 71 years old this year, and has been learning to make moldy tofu with his grandmother since he was 12 years old, and it has been 59 years. At that time, there was a state-owned general store in Shihui Town, and moldy tofu was sold for 3 cents a lump and 5 cents for two cents, at that time Huang Chuanxiu and his friends could not raise 5 cents, so they could only buy a lump and share it with their friends, and then go back and eat it with their grandmother, Huang Chuanxiu felt that the moldy tofu was really delicious, and her grandmother said to Huang Chuanxiu that she would be able to get beans in the future, so she taught Huang Chuanxiu to make moldy tofu. When Huang Chuanxiu was 16 years old, his grandmother got the beans, and taught Huang Chuanxiu to make moldy tofu. At present, Huang Chuanxiu has passed on the production skills of moldy tofu to his two daughters and a son, and the children are also familiar with the production process of moldy tofu, and have been well received by the local people. In recent years, Huang Chuanxiu has sold moldy tofu all over the country through online e-commerce and logistics, so that more people can taste the moldy tofu made by Huang Chuanxiu. 
Pick the beans. 
Nutritional value of moldy tofu.
Moldy tofu has a high nutritional value and can be appetizing, de-fired, and seasoned. Moldy tofu is fermented in the process of making, and the fermentation process will produce rich B vitamins, a variety of minerals and trace elements. Protease will slowly penetrate into moldy tofu (tofu milk), which can decompose protein into various amino acids and free fatty acids, people with high blood pressure and diabetes can also eat a little appropriately, which can inhibit angiotensin-converting enzyme and help lower blood pressure, mold tofu contains unsaturated fatty acids, which can lower cholesterol and can lower blood lipids to a certain extent.
How to make moldy tofu.
Moldy tofu is a special soy product, and its traditional production method is as follows:
1. Choose high-quality soybeans when choosing beans, not large soybeans.
2. The beans need to be soaked in warm water for 8 hours.
3. After washing, use a stone mill to push it into a pulp.
4. After pushing, the raw soybean milk is filtered and cooked, and then put in gypsum.
5. Make tofu with paste and press with a weight for 12 hours.
6. Cut the tofu into square pieces, and evenly and sparsely place them in a wooden fermentation tray covered with high-temperature steaming and sterilization of rice grass or white cloth. The bamboo board of the fermentation tray and the fir wood underneath are breathable, which can make the tofu ferment better.
7. Put the fermentation trays stacked in the fermentation room at a temperature of 10-12 degrees and ferment for about 15 days.
8. Mix fermented tofu with chili, edible salt, Sichuan pepper and other seasonings, add high liquor and then put it into an clay pot.
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