Ingredients: tofu 6000g?
Accessories: 250g of dried chili, 350g of salt, 40g of spiced powder, and 0/00g of fried sesame/kloc.
Step 1: Chop the tofu into small pieces, steam it on high fire for 20 minutes, cover it with a towel, and find a warm and humid corner to let the tofu ferment. This process takes about ten days.
Step 2: This is tofu fermented for two or three days.
Step 3: the tofu is fermented for one week.
Step 4: When the tofu is fermented to this extent, you can prepare the dip and proceed to the next step.
Step 5: dry the pepper, wash it and dry it.
Step 6: Stir-fry the cleaned dried peppers in a wok for a while until you can smell the fragrance of the peppers, and then beat the fried dried peppers into Chili noodles.
Step 7: Put the wok on the stove, turn on a small fire, take a bag of edible salt, pour it into the wok and stir-fry until the salt is slightly yellow.
Step 8: A bag of spiced powder, 40g.
Step 9: Stir-fry sesame seeds, about 100g is enough, and this amount can be increased or decreased as appropriate.
Step 10: Stir all the seasonings and salt evenly, and turn on a small fire and stir fry slightly. When you smell the fragrance, the ingredients are ready.
Step 11: Roll the fermented tofu in the seasoning, so that the tofu is covered with seasoning.
Step 12: Bean curd block wrapped with seasoning.
Step 13: Wash the opened jar, dry the water, put the tofu block in the jar with seasoning, seal the jar mouth, let the tofu continue to ferment and taste, and you can eat it in a week or so.
Step 14: You can also put it in a clean glass bottle.