Method for making self-made fermented bean curd

Ingredients: a piece of fresh tofu, a container that can be sealed according to the amount of tofu (fresh-keeping box, sealed can, storage box, etc.). ), newspapers instead of straw, thirteen incense, salt, homemade pepper noodles, chicken essence, and some pepper noodles if you want to eat spicy food.

Exercise:

1, put the newspaper in a sealed container, cover it with plastic wrap or clean plastic bag, and put tofu on it.

2. After putting the tofu, put a layer of plastic wrap or clean plastic bag on it, and then put the newspaper on it.

3. Cover it and leave it for about four or five days. Whether fermented bean curd is delicious or not depends on this step.

4. Mix the seasoning and let the moldy tofu pieces roll in the seasoning powder.

5. Put the seasoned tofu into a container, add cold boiled water and white wine, and seal the bottle mouth. It usually lasts a week. But the longer the better, remember to open it and put it in the refrigerator.

Precautions:

1. All high-quality soybeans must be selected, and other substitutes are not allowed.

2. The traditional technological formula, natural fermentation, fermentation period and fermentation effect meet the technological requirements.

3. Seal it with a jar of about 5 liters to ensure that it can reach the fermentation temperature.

4. add the total amount? 40%? What is the 55-degree high-quality Guilin Sanhua wine, and what is its total amount? 60%? 52-degree high-quality protoplasm stored in yingtan, Guilin.

5. The storage time is not less than 365 days.