Xifu_Spicy fermented bean curd

Located in Bade, Taoyuan, Xifu Fermented Bean Curd uses its exquisite craftsmanship and dedication to natural and traditional deliciousness. It carefully brews every bottle of fermented fermented bean curd in Guimao, among which the edamame bean curd is the most exquisite. From pressing and drying the tofu embryos to remove water, sun-drying, cultivating bacteria, fermenting, monitoring the growth of bacteria day and night, preparing and boiling the marinade, canning and sealing for three to five months, the fermented bean curd will not be released until it is completely cooked and soft. Shipping. Different from Taiwanese fermented bean curd, which is sweet and salty, edamame fermented fermented bean curd is about the salty, fresh and mellow kind. There is no need for ready-made rice and bean curd. The process of inoculation, culture, emulsification, sauce seasoning, and maturation of edamame fermented bean curd are all taken care of by craftsmen. How can we replace it with machines and how can we mass-produce it commercially? I am very grateful to the craftsmen who insist on doing a good job and are willing to use such time-consuming and laborious work to create such a sincere and uncompromising taste. 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)☆