How to make sufu and when is it suitable to make it?

Suitable for making fermented bean curd in autumn and winter, and easy to preserve.

The manufacturing method is as follows:

Ingredients: tender tofu, salt, garlic powder, Chili powder, white pepper powder and white wine.

Exercise:

1, take two clean chopping boards, wash the tender tofu and put it on one chopping board, and press the other chopping board on it;

2. Press a heavy object on the chopping block and stay overnight;

3. Dry each piece of tofu with kitchen paper;

4. Cut the dried tofu into pieces, and it is recommended that each piece is 2, 5 to 3 cm square;

5. Take a flat container with a lid, spread a double layer of kitchen paper on the bottom, and put the cut tofu blocks in, leaving gaps between tofu to prevent adhesion after fermentation;

6. Cover and let it ferment naturally indoors for two weeks. After two weeks, there will be a little white hair or pale pink mucus on the surface of tofu;

7. Pour a little white wine into the small wine glass, soak the tofu, disinfect and enhance the fragrance;

8. Mix salt, garlic powder, Chili powder and white pepper powder into a large bowl, and put tofu soaked in white wine into the bowl to wrap the seasoning;

9. Put the tofu blocks into a glass or ceramic container, cover them or wrap them with plastic wrap, and leave them indoors for two weeks to make them delicious;

10 If sufu is soft enough to melt in the mouth, it can be moved into the refrigerator for preservation.