Ingredients: tofu.

Features of home-made bean curd:

It is salty, fragrant, delicious and can be used as seasoning.

Teach you how to make home-made tofu milk, and how to make home-made tofu milk is delicious.

(1) Tofu is cut into small pieces with a thickness of 5 cm square and 1 cm, and placed in a clean steamer in rows, covered with a layer of gauze to prevent dust, so that it can ferment naturally. Generally, when the room temperature is 10 degrees Celsius, it takes 15 days; When the room temperature is 20 degrees Celsius, it will take 5 days to grow a layer of yellowish fimbriae on the surface of tofu. This process is called "initial fermentation".

(2) The bean curd billets fermented in the early 20th century are pickled with salt water, which is called "post-fermentation". The method is to boil salt and pepper with boiling water, cool and add rice wine. Then wash the jar, scald it with boiling water and dry it. Next, put the bean curd blank layer by layer, and sprinkle some pepper and salt water on each layer. After putting them all in, cover them and put them in a warm place (about 15 degrees Celsius) to make the pickled tofu billet mellow again. 10 day or so, the fimbriae will melt, and it will become a fragrant and delicious home-made bean curd.