Pour in the chopped tofu and stir-fry it from the bottom of the pot with a shovel. After the tofu is evenly colored, add the stock, cover and stew for a while. When the juice is almost collected, sprinkle some chicken essence to enhance the flavor, pour in bright oil (thicken) and sprinkle with coriander segments. Then put it in a jar and seal it. A few weeks later, the tofu in the jar was made into delicious Sichuan "muddy wood" under the action of microorganisms. Can friends who like to eat cook? Learn, don't forget to praise me! Thank you! I love tofu, and I make it in different ways. Today, this dish is a bit like a snack. It tastes good and strong. The more you chew, the more fragrant it is. Great with rice and wine. Tofu food, arouse your appetite, love this softness!

Under the action of various microorganisms, alcohol, lactic acid and aromatic esters are produced, which constitute the unique fragrance of red tofu, and it is named red tofu because the mixed Chili powder is red. Because tofu is moldy, some places are also called "moldy tofu". The finished red bean curd is red in appearance, milky white in interior, soft and delicate in taste, salty and spicy, and mellow in tail taste. I remember when I was a child, my mother would make several altars every year. Now I think about it for a long time. The next step is to feed the tofu. It's simple. Put the tofu into the prepared seasoning salt, roll it once and then roll it once again, so that the seasoning salt can fully and tightly wrap the tofu block, so that the small tofu block is like a small flame in front of you. ...

Then mix salt, monosodium glutamate, Chili noodles and pepper noodles together and add a little more salt. Then gently clip out the tofu piece by piece, spread a dustpan or a breathable plastic frame as a container for each layer of tofu during the period of evenly wrapping the seasoning powder, spread sparse straw stalks at the bottom, and put tofu every one or two centimeters. Then cover the tofu thinly with straw stalks. Put it in a dark and slightly ventilated place for natural fermentation. A layer of Jiang Mo hot pot cold oil, when the oil temperature is 60% to 70%, you can add tofu, put it all in, cover it, and fry it for 3 -5 minutes on low heat. When the surface of tofu turns golden yellow, remove the cover and continue frying on the opposite side for 2-3 minutes. Both sides are golden yellow.