How to make fermented bean curd and the five tips to ensure that everyone can make it successfully in one go. It will not be bad for two years and you will have something to eat at any time.

Ingredients: 1000 grams of old tofu, appropriate amount of salt, chili powder, and 10ml of white wine.

Method:

1. Cut the old tofu into 3cm squares, then expose it to the sun for 3 hours until the water on the surface of the tofu dries up.

2. Prepare some dry straw, spread it on a dustpan, and then put in the dried tofu. After spreading it, place it in a ventilated, dry and cool place to ferment for 10-15 days.

3. When the surface of the tofu becomes moldy, as shown in the picture, it means that the tofu is fermented and you can proceed to the next step.

4. Put the moldy tofu into the salt. Each side needs to be covered with salt, and then put it into the chili noodles. Each side also needs to be covered with chili noodles. If you like spicy food, Just dip it in more chili.

5. Put the tofu wrapped in salt and pepper into a glass bottle, then sprinkle with an appropriate amount of white wine, then close the lid, and it can be eaten after 1 month.

Five tips:

1. When making fermented bean curd, be sure to use old tofu. Old tofu contains less water, so the fermented bean curd is easier to shape and tastes better than soft tofu. It smells good.

2. The cut tofu must be sun-dried for 3 hours. This step can make the moldy tofu ferment better and prevent bacteria and other germs from breeding. However, the tofu should not be sun-dried for too long, and the skin can be dried.

3. If you don’t have thatched tofu at home, you can use dry materials such as corn husks instead. If the temperature is too low, it will take about 15 days for the tofu to become completely moldy. If the temperature is high, it will take about 10 days to become moldy. As long as mold grows all over the tofu, it means that the tofu is completely moldy.

4. Moldy tofu needs to be coated with salt and chili powder on each side. When you wrap it with salt, just put it next to each side. Don't wrap it too much, otherwise the moldy tofu will be very salty. of.

5. After bottling, the molded tofu should not be stained with any raw water or oil. It will be ready for consumption in about one month. Every time you eat it, as long as you ensure that it is not stained with water or oil, it will not be stained for 2 years. Will break.