Homemade Red Oil Curd
1.
Buy fresh old tofu and drain the water. Cut the tofu into 2-3 cm thick pieces and place them in a cardboard box covered with clean corn leaves or straw (you can also use a steamer or bamboo sieve). It must be oil-free and water-free. Cover with several layers of corn leaves.
2.
Note: 1) Tofu needs to be placed in multiple layers, and there needs to be a gap of more than 3 cm between the upper and lower layers. 2) The side of the tofu that is in contact with the carton should also be covered with corn leaves to prevent moisture from evaporating, then cover the tofu with corn leaves and place it in a cool place.
3.
Cover with several layers of corn leaves.
4.
Put the tofu for about 12 to 18 days, then mucor will grow and the surface of the tofu will be soft and the fermented bean curd can be processed.
5.
Mix salt, chili powder, pepper powder, and pepper in an appropriate ratio and set aside. The ratio of salt to pepper is 1:2 or 1:1, and the amount of pepper and pepper powder is up to everyone's preference. Those who like the taste of MSG can put a little MSG in it. (Chili and Chinese pepper can be fried in a clean, oil-free iron pan and crushed with a food processor; pepper can be bought from the supermarket);
6.
Put an appropriate amount of high liquor in the bowl. I use Luzhou Laojiao Erqu Liquor, and I can also use other high-grain liquor.
7.
Soak the moldy tofu in the high liquor (I used 52 degrees Luzhou Laojiao Erqu Liquor this time. It is best to put the tofu cubes in the liquor and use a small spoon to evenly pour the wine on the outside of the tofu) .
8.
Put it in the salt, chili powder, pepper powder, and pepper mixture. Sprinkle the powder on the tofu with a small spoon, so that the seasoning is evenly coated on all sides
9.
Arrange neatly into an oil-free altar or fresh-keeping box. It is best to use glassware or ceramics or tiles for preservation.
10.
Take another heat-resistant container, put 20-30 grams of red pepper noodles, a small handful of peppercorns, and a handful of white sesame seeds.
11.
Take a clean iron pan, put in an appropriate amount of corn oil, and burn it to become hot.
12.
Pour one-third of the hot oil into the container first, and stir evenly with a stainless steel spoon, and then pour the remaining oil into the container after it has cooled slightly. Friends who like the taste of aniseed bay leaves can also put two in the hot oil. The picture above was taken when the oil was poured for the first time. Forgot to shoot the second time.
13.
Leave the chili oil for one day. The next day, after the oil and chili noodles are separated, pour the red oil into the fermented bean curd jar, whichever is the case, cover the fermented bean curd, and then eat it the next day. After the red oil is forced out, the remaining chilli noodles are used for other purposes.
14.
The longer the time, the stronger the fragrance. The finished product can be stored for one year without any problem.
