The method of pickling bean curd is as follows:

Preparation materials: bean curd, chili powder and thirteen spices

1. Prepare the finished milk blank,

2. Sprinkle salt in the pot,

3. Pour in rice wine,

4. Sprinkle it evenly for a day, throwing it more times on the way.

5. Drain the juice,

6. Prepare rice wine and Chili powder.

7. Pour rice wine into the bowl and sprinkle with Chili powder.

8. Put some sugar, salt, chicken essence and thirteen spices synthetic juice.

9. Put the drained milk.

1. Wrap with Chili powder, as shown in the figure. After the juice is used up, adjust the juice until the milk is wrapped.

11. put it in a glass jar and drizzle with tea seed oil.

12. Putting tea seed oil on the edge of the jar can play a sealing role. Cover it and put it in a cool place. After one month, the jar can be opened. The longer the sufu is marinated, the better it will be.

13. Make a finished product map of bean curd.