1, first cut the tofu into small pieces, put it in the plug and drain the water.
2, put a clean gauze at the bottom of the carton, put the tofu (don't need to be neat, but be sure to keep a distance from each small piece. ) Put the cloth again, and then stack it up ... Cover the carton.
3, normal mildew is 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. Put 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 salt on low heat.
7. Add salt to the Chili powder and mix well.
8. Wrap the tofu in 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. Finished product drawing.
Precautions:
1, green mold is not edible.
2, sealed preservation, pay attention to keep the container clean.