2 kg of old bean curd, 1 wrapped fermented bean curd koji (you don't have to put it), 100g of Chili powder, 50g of salt, 10g of pepper powder, 2-degree Chinese liquor, and a proper amount of ground sesame oil or rapeseed oil.

Specific practices

1, cut tofu into small pieces, put boiling water on the steamer and steam on the pot for 5 minutes, take it out and let it cool to dry the steam. This process is mainly for disinfection and sterilization. Sprinkle a layer of fermented bean curd koji and put it according to the dosage instructions on the packaging bag. If there is no fermented bean curd koji, you don't have to put it.

2. Put the lid in a warm place of about 20 degrees. In about 3 days, the tofu will be covered with white hair. My mother usually doesn't put sufu koji. Tofu can be put on it with yellow mucus and a little emulsification. It is not easy to be covered with white hair without sufu koji. If you have black hair and green hair, it means that the production process is unsanitary and can't be eaten.

3. Stir 100g Chili powder, 50g salt and 10g pepper powder evenly.

4, tofu in the white wine to eliminate the poison, and then roll a layer of Chili powder, made with white wine is not bad, but also more fragrant.

5. Put it in a clean container and seal it for 10 day.

6. You can also pour in cooked and cooled sesame oil or rapeseed oil without tofu, and seal it for 10 day. The oil is fermented bean curd, which tastes quite good. If you can't eat spicy food, you can roll a thin layer of salt and pour cooked sesame oil or rapeseed oil to make white fermented bean curd, which tastes good.

Is it particularly simple? Tofu is steamed and disinfected, and then disinfected with white wine. The fermented bean curd is not easy to go bad and delicious. The fermented bean curd made in this way is very delicious, and even steamed bread and rice are very good. It can also be used for cooking and making cakes. Two kilos is enough to eat for a long time, and the shelf life is very long. It won't go bad after a few months to a year. Those who like to eat fermented bean curd can try it.