There are many ways to make moldy tofu, and the materials used to make moldy tofu also vary. Some use straw, some use thatch poles, some use bamboo leaves, and some use nothing. I like to use bamboo leaves, which have a fresh fragrance and make the molded tofu delicious. Specific methods: 1. Take a piece of tofu (the amount can be customized) and cut into small pieces. 2. Wash the bamboo leaves and dry them. 3. Find a carton or other bamboo utensil, and then place a layer of bamboo leaves and a layer of tofu cubes. 4. Place in a cool place to ferment naturally. It may take more than twenty days, depending on the temperature. The most important point is that long hairs grow on the tofu and the hairs just fall down. Next prepare the seasoning. Salt, high-grade white flour (some use glutinous rice flour), and paste chili noodles. Mix salt and chili paste. First put the fermented tofu in boiling water, then wrap it with a layer of prepared chili powder. Then bottle and serve. Don't use too little salt, otherwise it will go bad.

Winter is the season for making molded tofu. The molded tofu made at this time is easy to store and can be eaten all year round in a sealed can. How to make it delicious? This is what I did, let’s take a look!

Make your own sour soup tofu, drain the water, and cut it into small cubes (no straw, no green pine hair, use a bamboo dustpan), place the beaten area on the dustpan Then put it in a soup pot and cover it with a lid. Let it ferment for about a week. When the tofu grows hairy, you can take it out and roll it with chili powder.

The ingredients of chili noodles are: chili noodles, salt, and pepper noodles.

The tofu is rolled in chili noodles and then canned and sealed. The delicious molded tofu will be ready to eat after about half a month.

Ingredients;

Fresh tofu, chili powder, refined salt, white wine, glass bottle

Molded tofu production process:

1 Fresh tofu Cut into pieces and put them in the prepared container. If you don’t have a frame made of bamboo strips, you can also use an iron plate, iron tray or other larger container to place these tofu cubes

2 Tofu cubes Cover the top with a clean plastic film. The purpose of this is to prevent dust from falling on the tofu cubes

3 Let it ferment naturally for five to seven days. When the tofu cubes grow white hair, lift off the plastic film.

4 Put all the seasonings into a bowl and stir evenly. Pour the high-quality white wine into the basin with the tofu. Pass all the tofu through the high-quality white wine. Let the tofu pieces take a bath. Dip the tofu evenly into the mixed seasoning

5 Prepare a clean and moisture-free glass bottle, put on gloves, put the tofu pieces in piece by piece, sprinkle with refined salt, chili powder, cooking wine, Pickling

It is recommended to pickle for one month, which is the most suitable