1, prepare 500g of old tofu, cut into 2X2 cm size cubes and set aside. Take a pot of boiling water, the pot of water boiling, will cut the tofu block evenly yard in the steamer, on the pot on high heat steaming for 5 minutes. When the time is up, turn off the heat and remove, set aside to cool;

2, this step we prepare the marinade. Take 2 big clean bowls, pour 50g of chili noodles, 5g of pepper, 25g of salt into one bowl, mix well and set aside; pour 10ml of white wine and 50g of mash into the other bowl, mix well and set aside;

3, after the tofu is completely cooled down, put it into the bowl of mash first, so that the tofu is evenly wrapped in mash juice on each side, and then put it into the bowl of chili noodles, and evenly wrapped in a layer of seasoning. layer of seasoning. You can leave out the chili noodles if you don't like the come.

4: Neatly arrange the tofu cubes in a clean, waterless container, preferably made of glass or ceramic. Pour the remaining chili noodles and mash evenly into the container, and then pour in the canola oil, the amount of canola oil should completely disappear over the tofu, so as to facilitate the preservation of a long time.

5, finally, the container will be sealed, completely isolated from the air, and then placed in a cool place at about 20 degrees Celsius, put 10 days, our tofu milk can be eaten. Summer temperature is high, you can put it directly into the refrigerator to freeze up fermentation.