Practice of stinky tofu in Henan

Chili noodles should be put in tofu brain, because it can make tofu brain look good and appetizing. First, mix and stir pepper noodles, salt flowers and pepper noodles. About 10 kg of tofu uses 1 5 kg of salt and a bowl of white wine to disinfect fermented bean curd. In a bowl, mix pepper powder, pepper powder and salt evenly according to your own taste and set aside. Soak the tofu in white wine first, then drain it in another dry bowl, and then roll it in a seasoning bowl, so that they are evenly coated with seasoning and try not to spoil it. Slowly and carefully, roll pepper and salt around the tofu one by one, and then put the tofu with pepper and salt in a jar or other container to avoid leakage. Remember to code quickly, try not to have gaps, put a layer of tofu and sprinkle a layer of pepper and salt, because the points on the smooth roll are not salty enough, sprinkle pepper and salt on each layer and sprinkle more pepper and salt on the top layer. Chili peppers can be decided according to personal taste. Put all the tofu in the jar, cover it and seal it. After about ten days, the pepper and salt basically melted, and after another week, the spicy and delicious tofu was ready. Take as much as you want, and add a few drops of sesame oil or peanut oil to taste better.

Exercise 2

Ingredients: 50g salt,15g pepper noodles, 50g liquor.

1. Mix refined salt with cold boiled water to make brine. Add pepper and white wine.

2. Take a clean glass bottle and code the tofu layer by layer. Add the prepared salt water. Note that salt water is higher than tofu. Cover and seal. Dip the glass bottle in the dark and ferment it again. About 10 days later. The fimbriae melted. Turn into tofu. Can be opened for consumption.

Exercise 3

1. Tofu is cut into small pieces and put in a basket for mildew. Of course, cover it, but you can't leave the tofu pieces until then. The deterioration and mildew of small tofu slices shall prevail, that is, there are flowers and obvious molds on the tofu slices.

2. Mix salt, pepper, sugar, monosodium glutamate and pepper in a certain proportion. Of course, there must be more salt, but there is a certain proportion. A large piece of tofu needs one or two salts.

3. Put the moldy tofu slices into the seasoning and roll them as evenly as possible.

4. Put the small tofu slices wrapped with seasoning into a clean and dry glass bottle, layer by layer.

5. Fill the bottle as much as possible, and then leave it uncovered for one day and one night. Because the volume of tofu will become smaller after the action of salt and other seasonings, it doesn't matter if it is higher than the bottle cap.

6. The next day, pour a small amount of white wine into the bottle and cover the bottle cap. Basically, the bean curd is ready.

7. In about half a month, the sealed bean curd can be taken out and eaten. Of course, fresh tofu milk will taste a little tofu. If it is left for a long time, the taste of tofu will completely disappear and become another delicious food, that is, tofu milk.