Homemade Spicy Fermented Bean Curd
by Hospitable
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Wash and drain the old tofu, cut into small pieces, into the size of a matchbox. Place them neatly in the steamer and cover the pot for 5-7 days.
2. Pick it up with chopsticks to see that the tofu has a light yellow mold, smells scent, and feels sticky to the touch, and can be marinated.
3. Crush the red yeast rice to the bottom, put it on a plate, add salt (a little more), chili powder, pepper, pepper powder (depending on personal preference), add a little monosodium glutamate, and stir evenly with chopsticks.
4. Use chopsticks to pick up the tofu and roll it in the mixed seasoning.
5. Place them neatly in a glass container and seal them. It is better to eat after four weeks.
