500g of old bean curd, 50g of Chili powder, 0g of salted salt10g, 10g of thirteen spices10g, one cup of white wine, one cup of tea oil, one carton, several straws and one pickled pottery jar.

The practice is as follows:

1, drain fresh old tofu for one day.

2. Cut each piece of tofu into 6 small pieces, spread them with straw layer by layer, and put them in the carton.

Finally, cover the box with a layer of straw instead of sealing it. Put it in a warm environment (about 16 degrees) for about 10 days, and pay attention to observation. When the tofu is covered with fluffy white or pink mold and smells a faint fragrance, the fermentation process is completed.

4. The skin of fermented tofu is tough.

5, Chili powder, salted salt, thirteen incense mixed together, roll each piece of tofu into a circle, pour some white wine on the vessel to sterilize, and at the same time increase the flavor, add some Chili powder to the rolled tofu, sprinkle a little on the way until it is full.

6. Pour all the remaining chili powder into the container, pour a proper amount of white wine and tea oil on the surface of the tofu, and seal it for storage. /kloc-You can eat fermented bean curd after 0/month.

7. Show the finished product after one month.

People's Network-The nutrition of sufu is beyond your imagination. Teach you to make delicious fermented bean curd by yourself.