"Red bean curd" is the general name of pepper bean curd in our hometown, and it is also called "rose fermented bean curd" in some places, but the "red bean curd" in that hometown is a must in terms of color, fragrance and taste. Square in shape and bright in color, unlike the monotonous primary color of "Beijing fermented bean curd" or Sichuan fermented bean curd with a little sauce flavor, it is a well-made "red fermented bean curd" with a strong aroma of Jiang Mo and red pepper, and a shallow bouquet, which can be fragrant all over the room as soon as it is opened, making it difficult for people not to drool.

Let's talk about the general practice of "red tofu" first:

Time-Every year in 1 1/65438+ February, fresh old tofu will be cut into 3cm square pieces and then put into a big basket sieve. Luo sieve should be covered with straw in advance, covered with straw or cloth, and placed in a warm place for about a week.

At this time, prepare a bowl of white wine, soak the moldy tofu in the wine, and then roll it in the mixture of Chili noodles, Chili noodles, Jiang Mo and salt until each side of the tofu block is covered with spices. Then put it in the jar. After the jar is full, add a proper amount of wine, cover the jar and seal it for more than one month. The longer, the better.

"Steamed meat with red tofu":

Hehe, it's actually very simple, that is, cut the fat into pieces of about 3cm*5cm and steam it with "red tofu" until the fat oil is steamed out. It is best to use old bacon, which is fat but not greasy. In this way, you will drool.