Fresh tofu 5 pounds, a high degree of white wine appropriate amount

Seasoning

Chili pepper 8 grams, pepper 3 grams, salt, chicken essence, fresh orange peel froth each moderate amount

Practice

1. do moldy tofu first thing is to buy tofu, tofu buy, cut square, size of your choice, this is

Fresh tofu

2, first put the tofu for a period of time about a week or so, so that its fermentation is good

.3, all the seasonings ready, the fermented tofu into a pot;

4, all the seasonings into a bowl and mix well;

5, will be a high degree of white wine poured into the pot with the tofu, will be all the tofu over the high degree of white wine, so the tofu block to have a bath;

6, the tofu block to the tofu, the tofu block to have a bath;

7, will be the first thing to do is to buy the moldy tofu. p>

6, the white wine dipped tofu evenly dipped in 3 kinds of seasoning;

7, into the tile altar can be.

Making points

Choose tofu

Making moldy tofu tofu or gypsum water made of tofu is delicious, tofu is best to be tender.

Moldy tofu production

In the north can not buy gypsum made of tofu, then buy as tender as possible, if the tofu is too old to make out will be very dry, affecting the mouth

feel and taste;

Temperature

In the old country to let the tofu moldy, are using straw, a layer of straw layer of tofu layer by layer to the top, and the top of the put on the quilt! Something like that, usually to a week or so, the mold grows out. White moldy tofu has long white mold. Pure white mold, looks beautiful. In the north there is no straw, can only use the grate, the temperature should be maintained to 12 ~ 18 degrees or so, as long as you see like the above picture of the fermented look can be;

Ingredients

Fermented moldy tofu according to personal taste to add different condiments for the second fermentation, such as 1: 1 : 0.3 chili pepper, salt, pepper and so on;

Storage

Do a good job of tofu is best to put into the tile altar to save, and then on top of a layer of white wine, so that the storage of a year or two will not be bad, and fragrant, but be sure to put water on the side of the altar, to prevent air from entering the altar from time to time to clean the altar edges. Generally over a month you can eat, the longer the fermentation time the more delicious.