How many of the old flavors from memory do you still remember?
This is a self-made, self-sold product from [Country Folks . Farmhouse Good Things].
It carries the traditional old-time heritage of the farmer grandma, the handmade warmth of the farmer mom, and the crops carefully tended by the farmer dad.
I am the little farmer of [Country Folks . Farmhouse Good Things].
Farmer mom's traditionally handmade 'old-flavor fermented bean curd' is now open for pre-order!
Come see how farmer mom makes 'old-flavor fermented bean curd' ↓↓↓ Keep scrolling! Keep scrolling!
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What is the old flavor in your memory?
The hot summer is the season for making fermented bean curd. With the handmade warmth of farmer mom, the tofu cubes are stacked one by one according to the traditional arrangement, and then rice paste made by an ancient recipe is added. The tofu cubes and rice paste are placed into the jar in alternating layers, and finally left to rest for 3 months, allowing the tofu cubes and rice paste to naturally merge and ferment, slowly releasing the sweet taste of the tofu. Each step may look simple, but it takes patience to wait, because delicious things must be brewed with time and awaited with patience!
During the wait for natural fermentation, the little farmer kept asking farmer mom: "Has the fermented bean curd softened yet?", "Do we really have to wait until after 3 months?", "Can the fermented bean curd be opened yet?", chattering away endlessly just to know whether the fermented bean curd was ready to eat.
"The fermented bean curd is ready to eat!" said farmer mom. After patiently waiting for 3 months, it could finally be eaten!
The little farmer could not help spinning around happily, because at last the delicious fermented bean curd could be eaten! The little farmer loved eating fermented bean curd with white rice. Whenever farmer mom saw the little farmer eating it with rice, she could not help saying: "Oh my, this fermented bean curd tastes best with congee!" "Not at all! It is just as tasty and goes down just as well with white rice!" said the little farmer.
Actually, it really is delicious with white rice too! Each grain of rice is springy and chewy, and paired with the smooth, dense fermented bean curd, it melts carefully in the mouth and gives off the natural sweetness of the rice and the fermented bean curd. It is appetizing and goes down easily with rice, really so delicious!
