Red Bean Curd Milk is a small home-cooked dish, so let's learn how to make it!

old tofu (northern tofu)

The first thing is to make tofu blanks, buy northern tofu (old tofu), because of its tofu toughness. Wash it with warm water, press it on a cutting board, press it for 12 hours or more and pour off the water from the pressed tofu.

Next, cut the tofu into cubes and line a sterilized box with clean saran wrap and arrange the cubes one by one. Take care to leave a space in the center of each block, about 1 cm.

Then put the lid on the box and let it ferment at about 20-36 degrees Celsius, checking it every day to maintain the temperature and waiting for the blocks to ferment. Until the surface of the tofu has a yellow mucus, and there is a pulling produced, accumulating protease enzymes, in preparation for the subsequent marination.

Followed by rubbing the hair marinade, disinfect and wash your hands, and then separate the interlinked mycelium, wipe the surface of the tofu blanks, so that the mycelium wrapped around the blanks and clean containers of white wine, and put other seasonings mixed evenly to make the marinade soup.

Lastly, put the tofu blanks in layers in a glass jar that has been boiled in boiling water beforehand, and add the marinade, not too slowly, to soak through the blanks. Place another layer of plastic wrap and cover the jar with a lid. Leave to marinate at room temperature for about 10 more days before serving.