There must be a shelf life, any food has a shelf life, and this is homemade, so pay more attention to it when you save it.

One: Simple methods of self-control:

1. Select dried bean curd, and let it dry for 7 minutes (or water and fire will not invade);

2. Put it in a clean bamboo raft or a wide container with a certain interval between them and arrange it neatly; Keep it in the shade for about 10 to 15 days, until the tofu block is covered with long white hairs. Like to eat stinky food, let it stay for a few more days. Pay attention to the inspection when the white hair is upside down. When there is a strong fragrance (commonly known as bad smell), salt can be added.

3. Salt, Chili powder, spiced powder, cinnamon, pepper, pepper, etc. , mixed into spices. The moldy tofu was marinated with 10% salt for about 5 ~ 10 days.

4. Mix the prepared seasoning evenly on the pickled bean curd, and then seal it and put it into the jar. You can eat it in almost two months.