Tofu is a food that goes well with meals. If some pregnant women have a bad appetite during pregnancy, they can eat some tofu to appetize, which can enhance their appetite. However, fermented bean curd sold outside is unsafe to eat because it may contain preservatives and food additives. If many pregnant women want to eat it, it is safer to make it at home. Before making it, you can first understand how to make fermented bean curd. The following is a detailed introduction to the production process of fermented bean curd and the method of pickling fermented fermented bean curd.

The production process of fermented bean curd is as follows, for reference only:

1. First prepare two pieces of old tofu, 50 grams of chili powder, half a bowl of white wine, 40 grams of salt and fermented fermented bean curd. Qu half package.

2. Cut the tofu into pieces first, then steam it in a pot for about 3 to 5 minutes. After steaming, take it out and let it cool.

3. Prepare a clean container without water, put in the cooled tofu, and then sprinkle the fermented bean curd koji. Note that if the tofu is not cool, do not put the fermented bean curd koji, otherwise it will affect the fermentation of the tofu. Then seal the container in which the tofu is placed. If it's summer, two or three days of fermentation is enough. In winter, it may take a week.

4. Then heat up the pot. Do not put oil in the pot. Turn on low heat and stir-fry the salt. After the salt is browned, stir evenly with the chili powder and put it in a bowl. Set aside. Then heat the pot and pour the oil. Add an appropriate amount of rapeseed oil and turn off the heat after the oil is hot.

5. Prepare 2 clean bowls, one with white wine and the other with chili powder and salt. Dip the fermented tofu into the white wine and then put it into the chili bowl. Roll it up, put it in a sealed glass jar, pour in heated vegetable oil, keep it for about two weeks, and then you can eat it.