Ingredients

1 block of tofu milk, 60cc of water, 2 cloves of garlic, 1 red chili pepper, 200 grams of cabbage, 1/4 tsp of sugar, a pinch of salt, 1 tsp of rice wine

Methods 1. Mash the tofu milk and mix it with the water.

2. Chop garlic and red pepper into thin strips.

3. Wash the cabbage and cut it into 3-centimeter sections.

4. Heat a frying pan, sauté the garlic over medium heat, add the red chili pepper and sauté briefly, then add the stalks of the cabbages and then the leaves of the cabbages and sauté them together.

5. Then pour in the ingredients of Method 1, add the seasoning sugar and salt and stir-fry over high heat, and finally pour in the rice wine to serve.

Cabbage and tofu milk

This is cabbage and tofu milk, which is different from the soy sauce tofu in the north, and has its own special characteristics.

Materials

One, seventeen pounds of old tofu, two, one and a half kilograms of salt, three, sea pepper three two, five grams of star anise. , four, ten grams of pepper. , five, fifty grams of white wine. Six, fried soybean 100 grams. , seven, green vegetable leaves (as long as the leaves are large).

Practice

Preparation:

One, green cabbage leaves, as long as the leaves are large green cabbage on the line, clean, dry. Everything can not stick to the oil.

Second, the pot does not put oil, put the sea pepper in, stir fry on low heat, the surface of the crunchy on the line, and then take it out, with a blender and star anise broken into pieces.

Three. Prepare a kimchi altar, clean, inverted and put half a day, dry moisture.

four, the store to buy two taels of fried soybeans, is put on the altar, in order to absorb water.

5, the old tofu cut into large pieces. A layer of grass and a layer of tofu. The yard is neatly arranged. Put in a paper box. About thirteen days. On the line. This is when the tofu will launch. It smells fragrant.

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Procedure:

One, stir together the salt and pepper and anise and pepper.

Two, the bowl of high white wine.

Three, take out the tofu and put it into a non-stick container.

Four, use chopsticks to pick up a piece of tofu in the high white wine, and then mix in salt, sea pepper and other seasonings to adhere evenly.

V. Wrap the tofu in dried green leaves.

Sixth, put the soybean jar.

It will be ready to eat in about ten days.

Tips:

One, everything should not stick to the oil/

Two. If you don't have a jar, you can put it in a plastic bag, because it will be out of water, so it's best to put a non-stick basin under the plastic bag.

Homemade tofu milk

Materials

Tofu, red mold and yellow mold, a small bowl of white wine, a bowl of chili pepper, pepper, salt, cabbage leaves

Practice 1, the Chinese store to make their own kind of tofu, buy back and cut into pieces, a little bit of drying a little bit (PS1: because the old tofu to make tofu

milk is better, I was afraid of the beginning of the Chinese store to buy the tofu is not old enough, so boil first! I was afraid that the tofu I bought at the Chinese store wasn't old enough, so I boiled it a bit before drying it, but then I tried cutting it into cubes, and I think it's better if I don't boil it. (PS2: This tofu refers to the tofu that is sold at Plankton's Fort Lotus, so if the tofu you buy elsewhere isn't old enough, you can boil it a bit and then dry it, and it doesn't have much of an effect on the final texture. >. <~)

3, after the base is good, put a lid on it, cover it with old clothes and put it in the refrigerator for 2 to 3 weeks~

4, then the tofu block will look like this~~It is said that red and yellow mold is good mold~If the mold color is black and blue, it will not work

~~I think my mold looks good~~O(∩_∩)O~

5, I think I can see that it is not bad~O(∩_∩)O~

5, the mold looks good~O(∩_∩)O~

5, the mold looks good, but it is not good. p>

5, the mold is almost ready to a small bowl of white wine (disinfection) ~ a bowl of chili pepper, pepper, salt mixture ~

proportion of their own

6, the moldy tofu in the wine rolled around, and then rolled around in the bowl of spices ~

7, rolled ~

8, and then a little bit of drying for a day or two of the cabbage leaves wrapped up, bottling ~

9, the moldy tofu is not a good thing, but it is a very good thing that you have a lot of time.

9, put in the refrigerator, slowly eat :P

That said I forgot to take a picture of just made a bunch of spectacular bottles and jars :P Today, organizing the photos only to find that I actually did not take a picture of the finished product

~ hurry to take a picture of the ~ this has been done for 1,2 months of the bean curd milk ~

10, the cabbage leaves ~ ~ ~ this time the cabbage leaves are very flavored

11, clip open, the internal ~ taste is very delicate and smooth, no less than Wang Zhihe's Oh