Homemade tofu milk
By VicentaLakin
Every winter, it's the best season of enzyme tofu milk, and I always go to the tofu store to make some big boards and go home with soy tofu。
Recipe Recommendations
- old tofu appropriate amount
- straw appropriate amount
- salt appropriate amount
- red Star erguotou appropriate amount
- chili powder appropriate amount
- slightly spicy
- pickled
- several days
- simple
Steps for Homemade tofu milk
1
The tofu is cut into three centimeters and fermented
2
See long mammoth enzymes and soft cheeses to be fermented。
3
The salt is mixed into the least chicken, and 52 degrees of white wine and peppers are replaced with bowls。
4
Pickled containers must be cleaned and disinfected。
5
First take out a good tofu piece of enzyme。
6
Put it in the wine。
7
And then put it in the saline mixture。
8
Put it in the paprika
9
Put it in the paprika
10
Note: It's not all six-sided, it's salty, it's just the bottom. This way, when the middle code of the container is placed, the base of the upper layer is naturally placed on the top of the lower layer。
11
After the first three strokes, enter the container。
12
When the middle code of the container is placed, the base of the upper layer is naturally placed on the top of the lower layer。
13
Bottle complete。
14
Pickles can be eaten in over a week