How to make homemade fermented curd

Ingredients: 1,000 grams of old tofu, salt, chili pepper, 10 ml of white wine.

Methods:

1. Cut the old tofu into 3-cm-sized squares, and then take it to the sun for 3 hours until the water on the surface of the tofu dries up.

2. Prepare some dry straw, spread it on the dustpan, then put in the dried tofu, spread it well, and put it into a ventilated, dry and cool place to ferment for 10-15 days.

3. After the surface of the tofu is moldy, as shown in the picture, it means that the tofu is fermented well and you can proceed to the next step.

4. Put the moldy tofu into the salt, each side needs to stick to the salt, and then into the chili pepper, each side also needs to stick to the chili pepper, like to eat spicy on the more chili pepper can be.

5. Wrapped in salt and pepper tofu, put into a glass jar, and then sprinkled with the right amount of white wine, and then cover the lid, 1 month can be eaten.

Curd

5 tips:

1. To make curd, must use the old tofu, the old tofu contains less water, to do the curd is easier to shape, the taste will be more than tender tofu incense it.

2. Cut the tofu, be sure to sunshine for 3 hours, this step can make the moldy tofu better fermentation, do not breed bacteria and other germs, but the tofu do not sunshine for too long, the skin can be dry.

3. If you don't have thatch at home, you can use corn husks and other dry materials instead. If the temperature is too low, the tofu about 15 days before fully moldy good, if the temperature is higher, 10 days or so can be moldy good, as long as the tofu whole body moldy, it represents the tofu moldy good.

4. moldy tofu, you need to wrap each side of the salt and chili powder, everyone wrapped in salt, each side of the salt next to it, do not wrap too much, otherwise moldy tofu will be very salty.

5. moldy tofu bottled, do not dip any raw water and oil, about a month later can be eaten, everyone every time you eat, as long as you make sure not to dip the water and oil, 2 years will not be bad.