Practice, 1: First, cut the tofu into pieces of the same size, put them neatly in a pot, steam them in the pot for 5 minutes, take them out and let them cool thoroughly.
2: Chili powder, pepper powder, salt, monosodium glutamate and sugar are put into a bowl and stirred evenly for later use.
3: Take another small bowl, pour the mash and white wine and mix well for later use.
4. soak the steamed sufu in the mash for a while until the tofu is evenly covered with juice.
5: Then put the tofu in the Chili noodles and stick it evenly, then take it out and gently press it to prevent the Chili noodles from falling off.
6: After all the Chili noodles are glued, put the tofu in a glass container and wrap the layers evenly.
7: Pour the remaining chili noodles and mashed juice into a container, then add raw rapeseed oil and seal it for about 20 days.
Overview of technical points:
1: Xiao Jian recommends that you use brine tofu. If you use gypsum tofu, you may not succeed.
2. When curing, you must use high-alcohol liquor or pure grain Luzhou-flavor liquor.
3. Try to choose the mash without high temperature sterilization, which is helpful for fermentation.
4: The production temperature of tofu milk should not exceed 20 degrees, otherwise it will deteriorate, so be sure to pay attention.
5: Try to use unheated rapeseed oil, but try to keep it fresh.
6. Simple understanding, it can be done in only four steps, 1: changing knives, 2: steaming, 3: curing and 4: sealing.
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