How to make homemade spicy fermented bean curd

Cooking is not only an essential skill in life, but also a joy to do. In fact, the benefits of cooking are far more than these. Below, the editor will introduce to you the method of making homemade spicy fermented bean curd, so that you can also enjoy the fun of cooking.

4. The left picture shows the tofu when the cotton cloth was removed from the box today. The small room where the boxes were placed was filled with a strong aroma of fat. My aunt specially clamped two large clips on the bamboo basket to hold up the cotton cloth to prevent it from dragging on the tofu.

5. The light in the room is not very good. Here are two larger pictures. Look at the yellowish mycelium on the tofu.

6. Wash and dry the red peppers you bought. Chop them by hand and then blend them with a juicer. Be careful not to make them too fine. It is best to keep some granules.

7. Put the chopped red pepper into a large container (my aunt used a cooking pot directly), add salt, and stir evenly. You can put more salt, so that the fermented bean curd tastes good and can be stored (this half pot of chopped pepper, half a bag of salt)

8. Prepare the bottles and cans in advance, wash and sterilize them at high temperature, and dry them for later use.

9. Put the tofu cubes one by one into the salted red peppers, coat them with chili juice, and then pile them into the bottle. After filling the bottle, pour a small spoonful of white wine along the edge of the bottle, tighten the bottle cap, and you can open the bottle and eat it after about a week.

Today’s introduction to homemade spicy fermented bean curd ends here. Thank you for your attention. Now that you have learned the method, try it out as soon as possible. Your family is looking forward to your delicious dishes!