Ingredients: fresh tofu.
Ingredients: thirteen spices, salt, pepper, chicken essence, Chili noodles.
1, ingredients for making stinky fermented bean curd.
First, prepare a fresh piece of tofu, not too old or too tender. Then prepare some thirteen spices, salt, pepper, chicken essence, Chili noodles and so on. In addition, it is necessary to prepare a sealed container for storing stinky fermented bean curd later.
2. Seal the stinky sufu and let it ferment.
This step is crucial, and whether the stinky fermented bean curd is delicious or not is all above this step. Put a layer of newspaper in the sealed box, and then put a layer of plastic wrap on it. Then put the fresh tofu cut into small pieces, and then cover it with a layer of plastic wrap and a clean newspaper. Then seal the box and leave it for about 4 days until the tofu is moldy.
3, do a good job of seasoning pickled moldy tofu.
Mix pepper noodles, chicken essence, salt, thirteen spices and other seasonings together and make the seasoning for curing moldy tofu. In this step, you can decide whether to put Chili noodles according to your own preferences. In this step, try to choose a traditional brand when choosing seasonings, because the taste is traditional.
4. Make stinky fermented bean curd.
Dip the whole body of moldy tofu with seasoning, and then pile it in the previous sealed container. When all the tofu is put in, pour in some cold boiled water and white wine. The amount of white wine and cold boiled water must be paid attention to, not too much or too little. Then you can seal the container, and you can't eat it until at least a week later, but the longer you leave it, the better it tastes.
Precautions for making bean curd:
It is best to make homemade tofu milk when the temperature is cooler in autumn and winter. After all, the temperature from 15 to 18 is the most suitable for Mucor growth. You don't need to put tofu in a ventilated place, it will lose too much water.
It is best to choose old tofu with water content of about 70%. Tender tofu with too high water content is not conducive to the growth of mold, and the taste will be soft and rotten. Don't cut the tofu block too big, otherwise it will be difficult to ferment thoroughly, and mold will not penetrate into the tofu block so easily.