How to make cabbage fermented bean curd

Many people complained that the food was bad, so they ate very little. Causes malnutrition and poor physical fitness. In fact, you can learn to cook by yourself. Here I will introduce you to the method of making cabbage fermented bean curd.

1.Cut the firm tofu into large pieces. A layer of straw and a layer of tofu. Stacked neatly. Put it in a cardboard box. About thirteen days. That's it. The tofu will expand at this time. Smells good

2. Green vegetable leaves. Choose ones with larger leaves. After washing. Just let it dry. All things must not contain oil. (Cabbage should be good too)

3. Ground chili pepper. No oil added to the pan. Heat it up. It's okay if the surface is a little crispy. Blender crushing

4. Pepper. Small amount. This is one or two. Not a lot of use. Just a little is enough. Mainly dry and flavored

5. Salt. Seventeen pounds of old tofu. About one and a half pounds of salt

6. Strong liquor

7. Also grind the star anise into powder. Except for the wine. Glued together. (No wine is added here) - Star anise is a popular ingredient in the north

8. Non-stick jar

9. Cooked soybeans. No refueling either. They're sold on the street.

10.Put the soybeans at the bottom. The main reason is that water is produced during the tofu making process. For water absorption

11. Pour the wine into the bowl. Soak the tofu in wine

12. Roll in the above seasonings. Wrap it with vegetable leaves. Put it in the jar

13. Stack in a jar. Cover it with a layer of film and store in a cool place. It will take about ten days. The longer it is stored, the better it tastes. Of course. No one eats it even after two or three years. hehe

After reading the above introduction about cabbage and fermented bean curd, you must be eager to try it. So, take advantage of the latest and most complete memory now and go to the kitchen to learn how to make it. Of course, it is impossible for most people to succeed at once. But if you try it repeatedly, you will definitely be able to enjoy the "sweetness" of the delicacy.