Under the action of various microorganisms, alcohol, lactic acid and aromatic esters are produced, which constitutes the unique fragrance of red tofu, so it is named red tofu because the mixed Chili powder is red. Because tofu is mildewed, it is also called "mildewed tofu" in some places. The finished red bean curd is red in appearance, milky white inside, soft and delicate in taste, salty and spicy, and mellow in tail taste. I remember when I was a child, my mother would make several altars every year, but now I think of them with a long aftertaste. The next step is to feed the tofu blocks. It's quite simple. Put the tofu in the prepared seasoning salt, roll it around, roll it around again, and let the seasoning salt fully and tightly wrap the tofu blocks, so the small tofu pieces are like small flames in front of you. ...
Then mix the salt, monosodium glutamate, Chili noodles and pepper noodles together, with a little more salt. Then gently clip out the tofu piece by piece, spread a dustpan or a breathable plastic frame as a container for each layer of tofu during the period when it is evenly wrapped with seasoning powder, spread sparse straw stalks on the bottom, and put tofu at intervals of about one or two centimeters. Then cover the tofu with straw stalks sparsely. Put it in a dark and slightly ventilated place and ferment naturally. A layer of Jiang Mo hot pot cold oil, when the oil temperature is 60% to 70%, can be put in tofu, all of which can be put in, covered, and fried for 3 -5 minutes on medium and small fire. When the surface of tofu turns golden, remove the cover, and continue frying for 2-3 minutes on the opposite side, and it will be golden on both sides.