Let's take a look at a method of moldy tofu:
Method for make moldy tofu:
Old tofu, salt, white wine, Chili powder, edible oil,
Steps and methods
The choice of tofu must be dense old tofu. Tofu that is too tender is too watery and fragile to use.
It is more suitable to cut tofu into cubes of about three centimeters, depending on your own preferences. Bigger is nothing more than a longer time to finish the product.
The bought tofu contains a lot of water. Put it in a breathable bamboo basket to dry the water. After drying in a sunny and ventilated place for a day or two, tofu will shrink slightly and will not be easily damaged. I feel that there is a thin hard skin outside. If it is in winter, it may take longer.
Put tofu in a covered container and let it grow filamentous fungi naturally. I have stored it at 25 degrees for three days, and the fungus has covered the surface. Summer is estimated to take only two days. There may be some water at the bottom during fermentation, so you should pour it out at any time. It is best for rural families to have straw, and the fermentation effect is better when spread on straw.
The following is the most basic seasoning for making bean curd. Just prepare some high-alcohol liquor, a proper amount of salt and Chili powder and mix well. Friends who need to improve their taste can prepare some spices, pepper powder, thirteen incense and so on. There is no need to add too much if you like the original flavor. Tidy up the appearance of moldy tofu, pour the white wine into a bowl, let the white wine soak the tofu slices, take them out in turn, roll them in Chili powder, and let each tofu be evenly stained with Chili powder.
Put it in a clean and waterless bottle. The container for tofu milk is preferably a square bottle that can be sealed, so that the tofu can be packed neatly. Finally, pour a proper amount of cooked oil from the bottle mouth, soak the bean curd, and seal it for about 8 days before eating.