Red Tofu

1

Tofu cuts around 4 ✕3 ✕2 cm in length, and is packed with 簸箕, or pneumatic glue frames, etc., with a thin straw pole on the bottom, placed on tofu and placed around 1 or 2 cm apart. And we'll have straw poles on tofu surfaces. Placed in a dark, nuanced ventilator, naturally fermented。

2

It ferments around half a month, removes, unearths surface straw poles, removes tofu, and wraps。

3

Take out tofu, roll around in white wine, kill bacteria and bring white hair down. They'll be ready for pepper powder, pepper powder, salt, all mixed up。

4

In the white wine, a round of tofu followed by tofu, which was inserted into the sauce, the chopsticks were used to pull it around and wrap it completely。

5

The red tofu wrapped in the sauce is placed in a pot of ceramics, covered and sealed in water for another week。

6

Just take it out and eat it

1. The spices may be adapted to their own tastes. 2. The red bean fermented material shall be pre-empted with wine, which shall act as a fungicide, which shall subside white hair, and which shall be adhesive when it is ready. 3. The first step is fermented tofu, which is more ventilated, hairy and hard. Less ventilation, less hair, more red, soft. So you can adjust the location of the ventilation to your taste. 4. It would be preferable to reduce ventilation because tofu is too hard to taste. But let's not get little air, it's too soft, it's too soft, it's too soft. 5. The intensity of the straw bar would also affect the ventilation. The fabric can be fine-tuned according to its taste. Tofu fermentation should not be too dense, otherwise white hair may grow together and it is not convenient to remove tofu。