The invention relates to a making method of a fermented bean curd, in particular to a making technology of the fermented bean curd, which is simple to operate and convenient for home making, and the made fermented bean can be eaten after a short period and has unique
flavor. The making method comprises the following steps of: 1, firstly washing a finished bean curd, and
cutting into bean curd blocks with the square of about 3 centimeters and the thickness of about 6 millimeters; 2, soaking the
cut and shaped bean curd blocks with 2%
saline water, and placing into a steamer for
steaming, shrinkage and sterilization; 3, placing the steamed bean curd blocks on a warm and lucifugal place for
fermentation, wherein the temperature generally ranges from 20 DEG C to 25 DEG C, and white or yellow
pilus (also called bean curd embryos) can grow on the surfaces of the bean curd blocks within fiver days; 4, filling the bean curd embryos with the white or yellow
pilus growing on the surface into open tanks, splashing a
saline water (with the proportion of 1:2) layer, a few peppercorn granules and rice
wine or
white wine on each bean curd
embryo layer, and covering a seal; and fermenting again for 10 days to make the fermented bean curd. The prepared fermented bean curd has unique
flavor and exquisite smell.