Spicy mold tofu
It is best not to choose tender tofu or old tofu. One has too much water and the other has too little water, which is not conducive to fermentation; the main function of wine is to sterilize and preserve preservation, so the height is better. Empty cans and cans must be washed and dried in advance;
Recipe Recommendations
- slightly spicy
- pickled
- several days
- simple
Steps for Spicy mold tofu
1
Put the purchased tofu in a breathable container, and put clean gauze on the bottom of the tofu. If you don't have it, you can not use it. It is best to use straw, which will give off a unique fragrance; to ensure hygiene, you can gently cover it with gauze, or open it but ensure that it will not be crawled by insects, and place it in a cool place. It takes about 2-3 days in summer and 3-5 days in autumn and winter. You can see the white hair and smell the smell of mildew, and you can go to the next step;2
Cut each piece of fresh tofu into small pieces with a knife, use chopsticks to pick out the tofu piece by piece, first soak it in the wine, then roll it in the seasoning powder, so that it can be evenly coated with the seasoning powder all over its body; then put it into the can, pour on the right amount of sesame oil; tighten the bottle cap and seal it and store it, and you're done!
3
In fact, the moldy tofu was already edible at this time. Leave it for a long time and wait for the flavor to slowly penetrate into the tofu, making it more fragrant and mellow.
4
This bottle at my house has been in place for a week, and you can eat it anytime... There is no preservatives, it's really delicious!