Method of moldy tofu:

Ingredients: ten pieces of tofu.

auxiliary materials: 5g of Chili powder, 1g of peanut oil, 2g of cinnamon, 2g of star anise, 3g of wine, 1 carton and 3 pieces of gauze.

1. First, cut the tofu into small pieces, and put it into a plug to drain the water.

2. Put a clean gauze on the bottom of the carton and put the tofu in (it doesn't need to be neat, but you must keep a distance between each small piece. ) put the cloth again, then stack it up and cover the carton.

3. Normal mildew lasts about a week. The better the weather. The faster the mold goes. Moldy tofu (yellow mold, white mold, black mold) is normal fermentation. Pay attention to the fact that green mold is inedible.

4. The most direct and simple way to judge whether moldy tofu can be wrapped in Chili powder is to use toothpicks. Insert into the tofu, and the tofu is not stained with toothpicks. Yes, if not. Try again in a day or two.

5. Add peanut oil, cinnamon and star anise. Put it in the pot. Burn out fragrance. Turn off the fire and let it cool. Spare.

6. Stir-fry the salt on low heat.

7. Add salt into the Chili powder and mix well.

8. Wrap the tofu with Chili powder and put it in a bottle. Oil and wine are poured into the bottle. (Edible in about fifteen days) More oil tastes good. The longer you soak it, the softer it will smell.

9. Made moldy tofu.