How to make fermented grains tofu delicious?

1. Material: 400g of tofu, 5g of pepper, 3g of shredded ginger, 20g of onion and 20g of refined salt.

2. Cut the tofu into 3cm square pieces, put it in a bowl with a gap, cover it with plastic wrap, and make holes in the plastic wrap to facilitate air entry. Ferment naturally in a cool place. Try to make it during the solar term in beginning of spring, because the rotten tofu made at this time is the purest. After about 15 days of natural fermentation, a layer of red mucosa was formed on the surface of tofu, and white hair was occasionally seen, which smelled a unique aroma, indicating that the fermentation had been successful. If it turns black and has dark spots, it means that the fermentation has been mixed with dirty things, which has failed and should be abandoned.

3. Wash the old ginger and cut it into shredded ginger.

4. Put the shredded ginger on the fermented tofu and sprinkle with salt evenly. Pay attention to put more salt in fermented food, otherwise it will be tasteless, and putting more salt will help to stop fermentation and storage for a long time.

5. Put the pepper granules into the pot, add water to boil, and cook the fragrance. When the color turns yellow, the pepper water will be cooked.

6. Let the pepper water cool, and then pour it on the fermented tofu with the pepper. Remember not to pick out the pepper particles and let them continue to exert their fragrance on tofu.

7. Let the pepper water soak the rotten tofu for 24 hours. When eating, it is usually served with Shandong green onions, which has a unique taste. The staple food can be served with Shandong burritos, and steamed bread is also good.