豆腐乳or芝士？丹麦闺蜜傻傻分不清楚2

Danish Bestie Tries Chinese 'Cheese' and Becomes an Instant Fan of Fermented Tofu!
#FermentedTofu #EggFriedRice #ChineseCheese #FoodWithoutBorders
丹麦闺蜜尝了中国“芝士”，结果被豆腐乳圈粉了！#豆腐乳 #蛋炒饭 #中国芝士 #美食无国界
Fermented Tofu or Cheese? Danish Bestie Can't Tell!
豆腐乳or芝士？丹麦闺蜜傻傻分不清楚
A blogger joked with her Danish bestie, "This is Chinese cheese!" 
Her bestie looked puzzled, staring at the fermented tofu as if asking, "Cheese? Looks like this?"
博主开玩笑说：“这是中国的芝士！” 丹麦闺蜜一脸疑惑，盯着豆腐乳看了又看，仿佛在问，“芝士？长这样？”
So, the question is: How is fermented tofu made?
那问题来了，豆腐乳是怎么做的呢？
Step 1: Choosing the Tofu
🌟 **第一步：豆腐的选择**
You must use firm tofu! Cut the fresh firm tofu into small, even pieces for better fermentation results.
一定要用老豆腐！新鲜的老豆腐切成小块，大小要均匀，这样发酵效果更好～
(Pro tip: After cutting, blanch the tofu in boiling water for thorough sterilization!)
（小贴士：豆腐切好后可以用开水烫一下，杀菌更彻底哦！）
Step 2: The Secret of the Fermented Tofu Water
🌟 **第二步：腐乳水的秘密**
The fermented tofu water is made by mixing fermented tofu powder with water in a ratio of about 1:2. 
Stir well, then soak the tofu pieces in it, making sure each piece is fully coated.
腐乳水是用腐乳粉加水调制的，比例大概是1:2，搅拌均匀后把豆腐块放进去，确保每一块都裹上腐乳水～
(This step is super satisfying—watching the tofu pieces slowly change color feels incredibly rewarding!)
（这一步超级解压，看着豆腐块慢慢变色，感觉超有成就感！）
Step 3: The Surprise of Fermentation
Place the tofu in a steamer or oven for sealed fermentation...
And... wow! It finally worked! The soft, white fuzz is so adorable, you’ll want to touch it!
🌟 **第三步：发酵的惊喜**
放进蒸笼和烤箱密封发酵～
结果……哇！这次终于成功了！白白软软的毛毛，简直可爱到想rua！😍
Step 4: Handling the Fuzz
🌟 **第四步：处理毛毛**
Gently spray the tofu surface with baijiu to sterilize and add fragrance.
用白酒轻轻喷在豆腐表面，杀菌的同时还能增加香味～
Then coat it with a thick layer of fermented tofu paste, place it in a jar, 
pour in cooking oil, and seal it for a week of marination.
然后裹上厚厚的腐乳外衣，装进罐子里，倒入食用油，密封腌制一周～
The moment you open the jar, the aroma is irresistible! It might look a bit "hardcore", 
but the taste is absolutely amazing!
开罐的那一刻，香味扑鼻！虽然看起来有点“硬核”，但味道真的绝了！👏
Step 5: Time to Eat!
🌟 **第五步：开吃！**
The first bite... mmm! That’s the flavor! Salty, fragrant, and creamy—it’s perfect with rice!
第一口……嗯！就是这个味道！咸香绵密，配饭简直一绝！
Northern friends, would you dare to try this?
北方的小伙伴们，你们敢试试吗？🤪
Interactive Questions:
**互动提问：**
Did you eat fermented tofu as a kid? How did you like to eat it?
你们小时候吃过腐乳吗？最喜欢怎么吃？
Does anyone else find the fermentation process oddly satisfying?
2. 有没有人跟我一样，觉得发酵的过程特别治愈？
Northern friends, have you ever seen this "fuzzy" delicacy? Would you dare to take on the challenge?
3. 北方的小伙伴们，你们见过这种“毛茸茸”的美食吗？敢不敢挑战一下？😆
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Pro Tips:
**小贴士：**
Pay attention to hygiene when making fermented tofu to avoid contamination.
- 制作腐乳时一定要注意卫生，避免杂菌污染～
If you don’t want to make it yourself, you can buy it ready-made, but the sense of
 accomplishment from making it yourself is unbeatable!
- 如果不想自己动手，也可以买现成的，但自己做的成就感真的不一样！💪