Method for making mildewed tofu in winter

First, wash the bought tofu and dry it. Find a prepared frame or bucket with dry straw on it (clean paper is ok without straw). After padding, cut the tofu into small squares and put it evenly on the straw.

Ingredients preparation: salt, rice wine, Chili powder, thirteen spices powder and sesame oil.

After putting it away, cover it with a lid, or find a bigger towel. Generally, the fermentation time is one to two weeks, depending on your room temperature. When the lid is opened about two weeks later, white hair and yellow-red mucus will grow on the surface of tofu, and there is a little smell of fermented bean curd. This is a normal phenomenon, indicating that milk embryos have formed (if tofu blocks with black hair are found, they will be broken).

Then seasoning according to personal taste: First, pass the tofu blocks through high-alcohol rice wine, which can not only remove white hair but also sterilize. Next, according to personal preference, you can wrap each small piece of tofu with salt, Chili powder and thirteen spices powder, and then put it in a prepared bottle and pour sesame oil on it, and the delicious moldy tofu will be ready. You can do it right away if you like. Give it a try!