Mao tofu is actually tofu that has grown a layer of hairy stuff on its exterior after fermentation. Generally speaking, all kinds of snacks we eat outside are made of hairy tofu. For example, stinky tofu. Tofu is fermented and then made into snacks, very delicious. And tofu itself is rich in protein, so it is also very nutritious. So how to make hairy tofu delicious? Next we will look at it.

1. The choice of pot roasted tofu, also known as old tofu, is easier to mold.

2. Cut into 3cm square cubes and dry in the sun for 2-3 days to remove water.

3. Sunny tofu with dumpling leaves layer by layer yard neatly, placed in a large cardboard box for mold. This process takes 15-20 days, depending on the room temperature at the time, open the lid of the cardboard box to observe, grow red mold fermentation is successful.

4. This is the growth of red mold tofu.

5. This is the time to fry salt. This time I bought 12 pounds of tofu, salt is 400g, five spice powder and chili powder is 350g, medium heat stir fry salt, then add five spice powder and chili powder.

6. Mix all three together and let cool.

7. Thickly coat each side of the tofu with the powder.

8. Put it in a clean bucket and wait patiently for about 20 more days.

9. After 20 days, add more cooled boiled water, making sure the water is over the tofu.

10. Wait for another 15-20 days and you can eat it. Eat when dripping sesame oil sprinkled with sesame seeds, with rice porridge, fantastic

Materials

Maotou tofu 300g, 1 spoon of soybean paste, 4 slices of ginger, a section of green onion, 1 spoon of soy sauce, 1 spoon of soy sauce, 2 dried chili peppers, salt in moderation, sugar in moderation

Practice

1.Maotou tofu fried in oil

2.frying pan with Maotou tofu, wine, soybean paste, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce and soy sauce, soy sauce and soy sauce. Bean paste, soy sauce, soy sauce, salt and sugar, ginger and green onions, add water to boil, boil for about 10 minutes, high heat juice can be

Maotou tofu is the Huizhou region (today's Huangshan City, Anhui Province, around the area of the traditional characteristics of the dish, is through artificial fermentation, so that the surface of the tofu grows a layer of white velvet. Because of the fermentation of tofu, the vegetable protein is converted into a variety of amino acids, so the flavor is very fresh after cooking.