Secret tofu milk, no fermentation, no hair, 15 minutes marinated, spicy and rice

This issue I discussed with my friends as follows.

1. so do the tofu meat, not as good as the traditional do, because it is not fermented, is a piece of more heart, eating is not soft, fragrant, or traditional practice is reasonable, the tradition should be inherited.

2. The previous steps are the same, but I was 15 days after the addition of cooking oil, so that the wrapped seasoning is not easy to be oil washed away.

3. soy sauce, white wine, pepper, pepper, sugar, salt, coarse and fine chili powder.

4. red curd, look at the appetite. I also want to try to do it.

5. This is simple and easy to operate, try to do it some day.

6. This piece of bean curd milk, I think two mouthfuls of rice will be finished. My mother-in-law seems to make it differently, so I'll ask her to try this method of yours.

7. This kind of is supposed to marinate the tofu, and the tofu milk needs to be fermented before it can be called tofu milk.

8. It won't be like tofu curd, just salted tofu. It doesn't look like it's very difficult, so try it some other time.

9. Try it and see if it tastes good, and make more if it tastes good.

10. I've bought this kind of curd, soaked in oil, and it's delicious. The flavor is different from Haitian red and white curd.

10.