500g of old bean curd, 50g of Chili powder, 0g of salted salt10g, 10g of thirteen spices10g, one cup of white wine, one cup of tea oil, one carton, several straws and one pickled pottery jar.

The practice is as follows:

1, drain fresh old tofu for one day.

2. Cut each piece of tofu into 6 small pieces, spread them layer by layer with straw and put them in the carton.

Finally, cover the box with a layer of straw instead of sealing it. Put it in a warm environment (about 16 degrees) 10 days, pay attention to observation, and wait until the tofu is covered with fluffy white or pink mold and smells faint fragrance, that is, the fermentation process is completed.

4. The skin of sufu is tough.

5. Mix Chili powder, soaked salt and thirteen spices together, roll each piece of tofu into a circle, pour some white wine on the vessel for sterilization, and add flavor at the same time. Add some Chili powder to the rolled tofu and sprinkle it halfway until it is full.

6. Pour all the remaining chili powder into the container, pour appropriate amount of white wine and tea oil on the surface of the tofu, and seal it for preservation. /kloc-You can eat fermented bean curd after 0/month.

7. Show the finished product after one month.

People's Network-The nutrition of sufu is beyond your imagination. Teach yourself to make delicious fermented bean curd.