Ingredients
Northern tofu
Adequate amount
Salt
Adequate amount
High-quality liquor
An appropriate amount
Five-spice powder
An appropriate amount
White sugar
An appropriate amount
MSG
Appropriate amount
Monascus powder
Appropriate amount
Read step by step method/steps
1
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The first step is to make tofu. Buy northern tofu, also called old tofu, which is the tough tofu. Wash it with warm water, press it on a cutting board, and press it for 12 hours. After that, press out the water from the tofu and discard it.
2
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Cut the tofu base into small pieces of about 3-4 cm and set aside
3
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Put clean gauze in the sterilized box. Arrange the tofu pieces one by one. Pay attention to leaving a space in the middle of each tofu block, about 1 cm.
4
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Close the lid and ferment at about 20-36 degrees Celsius. If you don’t have an incubator at home, you can use the oven to set the low temperature. Or use a hot water bottle or a thick quilt. If it is winter, you can put it on the heater.
5
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Check every day, maintain the temperature, and wait for the tofu cubes to ferment.
6
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After about 20 days, the surface of the tofu base will be covered with white mycelium, forming a tougher skin film, and the taste will be similar to fermented bean curd. , there is yellow mucus on the surface of tofu, and stringing occurs, and protease accumulates to prepare for subsequent pickling
7
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Carry out rubbing To marinate, disinfect and wash your hands, then separate the adhering hyphae and wipe the surface of the tofu base so that the mycelium covers the tofu base
8
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p>Put the white wine in a clean container, add other seasonings and mix evenly to make a marinade soup.
9
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Place the tofu cubes layer by layer in a glass bottle that has been boiled in boiling water before adding the pickling soup. Slowly, just soak the tofu base.
10
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Put on a layer of plastic wrap and cover the bottle.
11
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Stand at room temperature and marinate for about 10 days before eating