1. First cut the tofu into cubes about four or five centimeters, and drain the water (some people wrap the tofu in gauze and press it with heavy objects to drain the water, of course, you can't crush the tofu block, hehe,)

2. Put the cut tofu on the steamer or something clean and breathable in turn, and it is best to keep a distance. Oh, I cut the rice bag and cleaned it before putting the tofu, because I made less, hehe. Then cover it. Well, it is covered with a rice bag, and then covered with a clean towel.

3. Put these in an untouchable corner and wait for fermentation. I put it directly in the corner of the kitchen console, hehe.

The fermentation time is about ten days, less than half a month, and it will be faster if the weather is warm or there is heating at home.

If you ask about a special taste, open it. Tofu is red and sticky. Poke it gently with chopsticks and it feels soft. It's basically fermented. Note that if there is black hair, you can't eat it, which means that the fermentation is bad.

6. Take out the fermented tofu and dip it in salt and pepper noodles.

If you add too much salt, the province will be broken. If the pepper is particularly spicy according to personal preference, just put the pepper noodles in a bowl, mix with salt and let the tofu roll inside, so that the tofu will be red all over and super appetizing.

7. Add salt and pepper, and you can wrap tofu. It is best to have a jar and put it in a jar to seal it; I didn't put a jar, I just put a fresh-keeping box, or I can put a glass jar or jar bottle, as long as the lid is tight. Remember to add more salt, hehe.

8. The packaged food can be eaten after being fermented in the corner for six or seven days. Drop a few drops of sesame oil when eating. Those who don't like meat think it is better to eat it with porridge and steamed bread. Hehehe, take as much as you eat and clip it out with clean, oil-free and water-free chopsticks. Oh, save it.

There are other methods, that is, taking a bath in high-alcohol tofu after fermentation and talking about sterilization. Hehe, I like the smell of wine on my forehead, so I didn't do this step. In addition, seasoned tofu includes green leaves, such as Chinese cabbage, which are wrapped in two or three pieces and wrapped tightly like packages before entering the altar. Of course, the premise must be to hang the leaves in boiling water to dry in advance, and there can be no water. Oh, I think this tofu should be more delicious. After all, there will be a smell of green vegetables, but the quantity is not in place.

Tofu put in the jar will come out. You can put some fried soybeans under the jar to absorb water, but I forgot to do so. It's still delicious

All your steps are here. I hope you can make the taste you want, hehe