A kilo of old tofu is about 10g red yeast rice powder.

Thirteen incense, 5 grams, 40 grams of salt.

Water, 50 grams of white wine.

Preparation of red kojic bean curd

Step 1

Make your own tofu, press more, not too much water.

Second step

Cut into the size you like, learn from the last lesson, and put it in a steamer for fermentation this time. There is no fermented bean curd koji this time, so put it in a steamer, cover it with lotus leaves and put it in a cool place.

Third step

About three days. The surface of tofu is sticky and a little yellow. Open it and smell it A little smell of fermented bean curd is enough.

Fourth step

This piece has rotted,

Step five

Monascus powder, thirteen spices and salt are mixed together. Add the right amount of water. The amount of water depends on your bottle.

Step 6

Fold each piece of tofu, pour in the juice and add 50 grams of white wine. Cover it and let it stand for at least ten days. It tastes best after a month.