Tofu milk have to put spicy noodles, because it can make tofu milk color nice and appetizing. First of all, the chili noodles and salt, pepper mix, about 10 pounds of tofu with 1 catty 5 two salt, a bowl filled with white wine, white wine to the fermented tofu milk disinfection; a bowl of chili powder, pepper powder, salt according to their own tastes, according to a certain proportion of the mix evenly spare. Soak the tofu milk in white wine for a while, then put them in another dry bowl to drain, and then roll them in the seasoning bowl, so that they are evenly coated with seasoning, try not to make it rotten, slowly and carefully, one by one, the tofu should be rolled on all sides with spicy salt, and then rolled the tofu of the salt of the spicy piece of a piece of tofu into the altar or other containers without leaking on the line. Remember a quick yard really, try not to have a gap, put a layer of tofu sprinkled with a layer of chili salt, because the light roll on the point is not salty enough, each layer should be sprinkled with chili salt, to the top layer and then sprinkled with a little more chili salt, chili can be based on personal taste. Bean curd milk all loaded into the altar after the lid, sealing point, about ten days later, chili salt basically melt, and then put to a week, spicy and delicious bean curd milk is completed. Eat as much as you can take as much as you can and then a few drops of sesame oil or peanut oil will taste better.

Practice two

Accessories: 50 grams of salt, 15 grams of pepper, 50 grams of white wine

1, the refined salt and cool white water into brine. Then into the pepper and white wine

2, take dry clean glass bottle, the hairy tofu layer by layer into the yard. Add the salted water. Note that the brine should be higher than the tofu block. Seal it with a lid. Put the glass bottle into the light place again fermentation. About 10 days later. Mushroom hairs are dissolved. Turn into tofu milk. Can be opened and eaten.

Practice three

1, cut the tofu into small pieces, placed in the Shau Kei mold, of course, the top to be covered with a lid, but can not be pressed tofu blocks to the time well, to small blocks of tofu deterioration of mildew shall prevail, that is, block of tofu block above the blossom, there is a clear mold that is ready.

2, will be salt, chili, sugar, monosodium glutamate, pepper according to a certain proportion of mixing. Of course the salt must be more, however, there is a certain ratio, a large block of tofu need to use one or two salt.

3, will mold a good small tofu block into the seasoning to make a roll, try to wrap the solid.

4, will be wrapped in the seasoning of the small tofu blocks into a clean and dry glass jar, layer by layer to yard neatly.

5, as much as possible to the bottle yard full, uncovered to put a day and night. Because the tofu by the action of salt and other seasonings, the volume will become a little smaller, so the yard a little higher than the lid of the bottle does not matter.

6, the next day, pour a small amount of white wine into the bottle, cover the bottle, basically tofu milk is done.

7, about half a month, sealed tofu milk can be taken out to eat. Of course, the fresh tofu milk will be a little bit of tofu flavor. If it is put a little longer, the flavor of the tofu will disappear completely, into another delicious food, this is the tofu milk it