Homemade Spicy Moldy Tofu
1.
One piece of southern tofu, cut into small pieces and set aside
2.
Code in the basin, leaving gaps between the tofu pieces
3.
Cover with gauze and place it in a sunny place, and ferment naturally. It takes about 5 days
4.
The tofu cubes are yellow and there is a layer of mucus on it.
5.
Take a piece of tofu and fully dip it in the white wine, then roll it in the chili mixture and place it in the bottle
6.
Spicy moldy tofu is ready, tighten the cap, and keep it at room temperature for about 7 days before eating. This is spicy in a bottle, too spicy in summer is easy to get angry. After opening the lid for consumption, please store in the refrigerator.
7.
This is a slightly spicy seasoning. Dip the beans in white wine first, then roll them in the chili seasoning and put them in the bottle.
8.
This is a slightly spicy bottle, which needs to be stored at room temperature for about 7 days before being eaten. After opening the lid for consumption, please store in the refrigerator.
9.
Spicy moldy tofu is ready
10.
Breakfast is a bowl of polenta, a plate of spicy moldy tofu, appetizing and nutritious!
Tips:
1. To make spicy moldy tofu, you should use southern tofu as the main ingredient. The tofu is delicate and has a soft and waxy taste, while the northern tofu has a rough taste.
2. Do not put fermented tofu in a closed container, but ferment in a natural environment. Such probiotics are beneficial to the human body. The time of fermentation is related to the season and temperature, please pay attention to it.
