Ingredients: 3 pieces of old tofu, fermented bean curd koji 1 bag, half bowl of high-alcohol liquor, coarse Chili powder 1 spoon, fine Chili powder 1 spoon, spicy fresh 1 spoon, a little pepper powder, salt 1 tablespoon, and enough cooked rapeseed oil.

1, first of all, all the ingredients are ready, and the tofu bought home is first erected and cut in half, then cut into wider strips, and then cut into large pieces with a knife. Prepare a steamer, clean it and dry it. Because there is no big bamboo dustpan at home, I have to choose this one, not to mention it is quite easy to use and can keep out dust. Put the cut tofu blocks into the steamer, and remember to leave some gaps between the tofu blocks when placing them, so that the tofu has room for fermentation.

2. After the tofu block is made, shake the sufu koji that you bought home evenly on the tofu block, and shake it evenly on several sides. Fermented bean curd koji can quickly mold tofu, thus ensuring the quality of fermented bean curd. Now that the weather is cold, you can cover it and store it directly at room temperature. Normal tofu is made fresh on the day of purchase. If your tofu is made the next day, it's best to steam it in the pot after cutting it into pieces, so as to sterilize it and prevent the tofu milk from going bad.

3. The temperature of fermented bean curd should not be too high, so it is most suitable to be about 15 degrees now. If the temperature is too high, it is easy to stink and grow bugs. During the period of fermented bean curd, you can open the lid and check it every day, and it will be covered with white hair in about 4 days.

4. Now let's prepare the ingredients, prepare a plate, pour in 1 tablespoon of thick Chili powder, then 1 spoonful of thin Chili noodles, 1 spoonful of spicy and fresh pepper powder, and finally add 1 tablespoon of salt, and stir well with chopsticks. Then take another bowl and pour half a bowl of high-alcohol liquor for disinfection and sterilization.

5. Put the moldy tofu blocks into the high-alcohol liquor first, and evenly dip the liquor on several sides. Take out the fermented bean curd blocks dipped in white wine and put them into Chili noodles, and then evenly wrap the fermented bean curd blocks with a layer of Chili noodles.

6. Prepare a water-free and oil-free sealed jar, put the prepared bean curd blocks into the sealed jar, then pour the cooked rapeseed oil that has not passed all the bean curd blocks, then cover it, put it in a cool place, and seal it for fermentation 1 month. The bean curd is already very tasty and ready to eat. It is very simple and easy to make. If you want to taste more fragrant and taste better, you can change the cooked rapeseed oil into sesame oil.