Practice 1: homemade delicious red oil curd

1. the day's temperature

2. old tofu two big pieces, drain the water, cut into curd-sized cubes, placed in a steamer on the steamer drawer. I've got two layers of steamer drawers that are a little too small to fit, so it's best to keep them separate.

3. Cover the pot, pay attention to not too sealed, my pot was not very tight, so I just cover it.

is the next day, the lid of the pot has a water mist, pay attention not to let the moisture dripping on the tofu, the lid staggered some.

4. the next day, look at the pot from the steam drawer dripping water

5. the third day, the tofu began to appear on the white hairs, very long

6. the third day, there are still yellow spots, began to sticky

7. the fourth day, yellowing and hairy more, carefully smelled no odor, you can smell the faint curd flavor.

8. the fourth day, look at the detailed picture of the white hairs

9. the fifth day, the tofu are very yellow, the surface hangs a layer of yellow mucus and white hairs

10. days later, the tofu emulsified almost. (This time should be based on their own actual situation to see, usually in a week or so, I see me this tofu has been cheese, relatively soft, and then do not do the next step for fear of bad).

The frying pan is hot, put corn oil, the oil is hot, pay attention to the oil must be smoking before, and then off the fire, the oil to cool. At this time, the ginger cut into fine pieces, and chili powder ( afraid of spicy people can put not spicy ` chili, or less chili powder), the right amount of pepper, thirteen spices, salt mixed evenly. Take a large pot, carefully put the tofu into the pot of mixed powder, shake the pot, so that each piece of tofu are sticky seasoning, do not use chopsticks or spoons, the tofu has been cheesified very soft, will break.

11. Put the seasoned tofu pieces into a clean, well-washed and drained container, gently and carefully, then pour the cooled oil into the container, then pour in the sesame oil, and keep the oil away from the tofu. Gently shake the container and mix well.

12. All done, put aside, and so about three weeks can try to eat without, the longer the more flavorful, the more fragrant.

13. Twenty days later, gently take out a few pieces with a spoon, put in the dish, with pasta, rice, porridge are very delicious. Some people eat this can eat two bowls of rice it.

Practice 2: the practice of red oil milk preserved

1, buy fresh old tofu drained, cut the tofu into thick 2-3 cm square block, placed in a paved with clean corn leaves or straw in a cardboard box (using a steamer, bamboo sieve can also be). It must be free of oil and water. Cover the top with several layers of corn leaves.

2, tofu need to put more than one layer, the top and bottom of the two layers need to have more than 3 centimeters of space between them. 2) tofu side and carton contact surface should also be covered with corn leaves to prevent water evaporation, and then use corn leaves to cover the tofu, cover and place in a cool place.

3. Cover the top with several layers of corn leaves.

4, the tofu put about 12 days to 18 days or so, you can grow hairy mold and tofu surface soft can be processed curd.

5, salt, chili powder, pepper, pepper powder mixed in the appropriate proportion, to be used. Salt and pepper ratio of 1:2 or 1:1, pepper, pepper powder, the amount of pepper with each person's preference. For those who like the taste of MSG, you can put a little MSG into it. (Chili and pepper can be clean and oil-free iron pan fried crisp, crushed with a food processor; pepper can be bought from the supermarket);

6, the bowl into the appropriate amount of high white wine. I use Luzhou Laojiao Erqu wine, you can also use other high grain white wine.

7, the molded tofu in a high degree of white wine throughout the wet (I use this time is 52 degrees Luzhou Laojiao Erqu wine. It is best to put the tofu block in the white wine, use a small spoon to pour the wine evenly on the outside of the tofu).

8, and then put into the salt, chili powder, pepper, pepper mixture, with a small spoon will be sprinkled powder to the tofu, so that all sides are evenly coated with seasoning

9, neatly yard into the water-free oil-free altar or preservation box. It is best to use glassware or ceramic or tile products to store.

10, take another heat-resistant container, put 20-30 grams of red chili pepper, a small handful of peppercorns, a handful of white sesame seeds.

11, take a clean iron pot, put in the appropriate amount of corn oil, burn ten percent hot.

12, first pour one-third of the hot oil to the container, and stainless steel spoon to stir evenly, the remaining oil a little cooler and then poured into the container. If you like the flavor of spices and leaves, you can also put two of them in the hot oil. The picture above was taken when the oil was poured for the first time. The second time I forgot to shoot.

13, chili oil placed for a day, the next day, and so the oil and chili surface separation, the red oil will be poured into the fermented bean curd altar, to cover the fermented bean curd shall prevail, seal the lid, the next day can be eaten. After the red oil is forced out, the chili noodles left behind are used for other purposes.

14, the longer the time, the stronger the flavor. The finished product can be kept for a year without any problem.