Homemade Bottled Fermented Bean Curd

Name: Homemade Bottled Fermented Bean Curd
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Milk body; Some salt; Some Rice wine; Some High wine; Some Chili powder; Some Thirteen incense; Some Vegetable oil

by Shui Qingqing

4.6 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

Homemade bottled fermented bean curd, I like to eat fermented bean curd most. The fermented bean curd must be made every winter. The made fermented bean curd is packed in glass bottles, and it will not be spoiled in the coming winter. Especially in summer, taking tofu and leaving the porridge is really refreshing. "

Ingredients

Homemade Bottled Fermented Bean Curd

1. Ready milk

2. In a basin

3. Put salt

4. Pour in rice wine

5. Toss and marinate for a day

6. Drain the juice for use

7. Prepare chili powder

8. Mix well with hot oil, add thirteen incense, highly alcoholic synthetic juice

9. Put in the milk body

10. Mix well

11. Put it into a glass bottle and screw it into the lid, so it won’t be broken in the coming year.

Tips:
Keep it in a cool place, keep it dry, and keep it free of moisture. The cleaned bottle should be allowed to dry for several days before use. Do not use it while washing, otherwise the fermented bean curd will have small bugs.