Have you been making tofu sauce for a long time? Is it sour?

I make salt water in the hotel. Let me analyze the reasons.

First of all, you put meat and vegetables together, always remember, especially those with tofu and halogen, you must separate some without pot halogen.

Secondly, I didn't know you used paint. If you use Redmi, and then stop soon, Redmi is the most prone to acid. If it is ordinary powdery pigment, then the problem is gone.

Third, haven't you ever used herbal bags to fish? Remember, herbs don't always pack salt water in barrels. In this case, it is easy to turn sour, and the burnt refrigerator will be deleted.

Fourth, you don't have to fry ginger, and then fry it thoroughly with ginger, even if the oil is in the bucket together.

Fifth, douban, don't regard that thing as the best and simplest sour taste. If you like that taste, you can buy bean flavor additives, such as essence.

Sixth, you'd better filter with thick soup every day. Residues have been found, so you should pay attention to stew and skim off the floating foam during the process.

Seventh, stew whatever you want, then enter the first bucket and cook with hot water for ten minutes, otherwise it will easily spoil the soup.

Before the eighth day, the soup was cooked and it was time to call it a day.

Sour soup, if it is not very serious, can take out the skimmed noodles and pour them into the soup. After the fire boils, skim off half of the water, add more of this high-alcohol liquor, soak for an hour, and then season, which can save more.