How to make fermented bean curd:

Ingredients: 3 pieces of old tofu, 1 bag of bean curd koji, half a bowl of strong white wine, 1 tablespoon of coarse chili powder, 1 tablespoon of fine chili powder, 1 tablespoon of spicy fresh food, a little pepper powder, 1 tablespoon of salt, and enough cooked rapeseed oil.

1. First prepare all the ingredients. Stand the tofu you bought home and cut it in half, then cut it into wider strips, and then cut it into large pieces. Prepare a steamer, clean it and dry it. Since I don’t have a big bamboo dustpan at home, I had to choose this one. Not to mention it’s very easy to use and it can also block dust. Place the cut tofu cubes in the steamer. Remember to leave a little space between the tofu cubes when placing them so that the tofu has room to ferment.

2. After the tofu cubes are ready, spread the fermented bean curd koji you bought home evenly on top of the tofu cubes, evenly covering all sides. Fermented bean curd koji can quickly mold the tofu, thereby ensuring the quality of fermented bean curd. Now that the weather is cooler, you can cover it and store it at room temperature. Normal tofu is made fresh on the day you buy it. If your tofu is made the next day, it is best to steam it in a pot after cutting it into pieces. This can sterilize and prevent the made tofu from spoiling.

3. The temperature of fermented fermented bean curd cannot be too high, so now about 15 degrees is the most suitable. If the temperature is too high, it is easy to stink and grow insects. During the fermentation of fermented bean curd, you can open the lid and check it every day. It will take about 4 days to be covered with white hairs, and that's it.

4. Now we start to prepare the ingredients. Prepare a plate, pour 1 tablespoon of thicker chili powder, then 1 tablespoon of finer chili powder, 1 tablespoon of spicy fresh, and a little pepper powder. Finally add 1 tablespoon of salt and stir evenly with chopsticks. Then take another bowl and pour half a bowl of high-strength white wine into it for disinfection and sterilization.

5. Put the molded tofu pieces into high-strength white wine first, and evenly coat several sides with white wine. Take out the fermented bean curd pieces soaked in white wine and put them into the chili noodles, and then evenly coat the fermented bean curd pieces with a layer of chili noodles.

6. Prepare a water-free and oil-free sealed jar, put the prepared bean curd cubes into the sealed jar, then pour in the cooked rapeseed oil to cover all the tofu cubes, and then close the lid. Place it in a cool place and seal it for fermentation for one month. The fermented bean curd will be very flavorful and ready to eat. It is very simple and easy to make. If you want it to taste more fragrant and taste better, you can replace the cooked rapeseed oil with sesame sesame oil.