materials?
1 grams of gypsum tofu
1 grams of Chili powder
8 ml of high-alcohol liquor
2 pieces of fresh mushroom stalks
sugar, thirteen spices and sesame oil
a little salt
how to make tofu milk?
put the tofu in a ventilated place to dry naturally one day and one night.
cut into 3cm cubes with a knife.
put it in a clean vegetable basket without water, leaving some gaps between the blocks, and then find a tray larger than the vegetable basket, and put the vegetable basket on it, which can be ventilated with chopsticks.
cover it with plastic wrap, and then cover it with a thin towel blanket, so that it will grow mildew.
after being left for 8-1 days, the tofu turns yellow and red, and the thick yellow juice wraps the tofu and gives off the aroma of moldy beans. (White hairs as long as frost and snow are ok, but if green hairs and black spots appear, it means moldy, so you can't eat them.).
stir Chili powder with salt and thirteen spices evenly.
Boil mushrooms in water for 2 minutes, season with a little salt and sugar, and let them cool for later use. Dip the moldy tofu in high-alcohol liquor, then roll it in the prepared Chili powder, and put it neatly in clean and waterless glass bottles.
after the mushroom water is completely cooled, pour it into a bottle filled with moldy tofu, then pour a proper amount of sesame oil and a few drops of white wine, and cover the bottle.
put it in the refrigerator for about 1 days. In this process, the dried chili leaves the tofu and sinks to the bottom of the bottle. After a few days, the fermented milk will become thicker and thicker, and the dried chili will be repackaged with moldy tofu, and the salty taste will come out, so it can be eaten.
When eating, be sure to take it out with clean and waterless chopsticks and put it on a plate. Especially, don't use chopsticks with meat or grease to put tofu milk, because it is easy to produce toxins. Homemade bean curd should be stored in the refrigerator, and it is best to eat it within one month, because there is no additive, and some bacteria will enter every time the lid is opened, which is easy to cause deterioration.