How to make fermented bean curd at home?

Practice of self-made fermented bean curd

Ingredients: tofu, high-alcohol liquor, pepper, pepper powder, Chili powder, salt (appropriate amount)

1, buy fresh old tofu, drain the water, and cut the tofu into 2-3 cm square thick slices.

2, put it in a clean fermentation box, only one layer can be put, because tofu is soft and easy to break.

3. Wait for 10 day for fermentation, and cover with Mucor in the shade (the growth temperature of Mucor is low, and the most suitable growth temperature is about 16℃, which is suitable for making Mucor sufu in winter when the temperature is low, and it is easy to grow hair).

4. Leave the tofu for about 12 days to about 18 days. When the tofu grows Mucor and the surface becomes soft, it can be made into fermented bean curd.

5. (Mix salt, Chili powder, pepper powder and pepper powder) Soak tofu in wine for half a minute and coat it with powder evenly.

6, neatly put into a glass bottle, filled with sesame oil to cover the bean curd, you can eat it the next day.