How to make homemade fermented tofu

Many people choose to make their favorite foods during holidays, such as fermented tofu. In fact, making homemade fermented tofu is very simple, but you must pay special attention to the selection of raw materials. It is best to use some white wine. This kind of raw material can increase the deliciousness of the ingredients and make people more appetizing when eating. It can even make the fermented tofu smell more fragrant, so it must be made according to the recipe.

raw material

5 jin of fresh tofu, some strong liquor

seasoning

8 grams of chili powder, 3 grams of pepper powder, salt, chicken essence, and fresh orange peel foam to taste

practice

1. The first thing to do when making fermented tofu is to buy tofu. After buying the tofu, cut it into cubes of your choice. This is fresh tofu.

2. Leave the tofu for about a week to ferment.

.3. Prepare all the seasonings and put the fermented tofu into a pot;

4. Put all the seasonings into a bowl and mix well;

5. Pour the strong liquor into the basin containing tofu, and rinse all the tofu with the strong liquor to give the tofu a bath;

6. Evenly dip the tofu dipped in white wine into the three kinds of seasonings;

7. Put it into a clay jar.

Ingredients

Ingredients

500g tofu

Excipients

80g salt, 20g dried chili pepper, 40ml strong liquor

step

1. Soak the purchased tofu in clean water for about 20 minutes, then take it out and drain it.

2. Cut the tofu into pieces of appropriate size, place them in the steamer, cover with gauze, and place in a warm place to let it mold.

3. After about a week, the surface of the tofu turns yellow and has a layer of mucus. This is good. If it is black, it is not good.

4. Use a food processor to grind the dried chilies into powder (if you can’t eat spicy food, you can buy non-spicy red peppers and dry them like I did, then add one or two spicy ones and grind them into powder).

5. Mix the chili powder and salt, and use a clean container to add an appropriate amount of high-proof liquor.

6. Rinse all the tofu with strong white wine to give the tofu cubes a bath, then evenly dip the tofu dipped in white wine with chili seasoning.

7. Put it into a clay jar and continue to ferment for about a week before you can start eating.

8. Drizzle with appropriate amount of sesame oil before eating.

Tips

1. The tofu I chose is made with gypsum water, which is a bit tender.

2. The mold must be yellow or white. If it is black, it is not good.