Hunan Homemade Moldy Tofu

Name: Hunan Homemade Moldy Tofu
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 500g tofu; 80g salt; 20g Dried chili; 40ml White wine

by Taste chew

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

3

Fermented bean curd, also known as fermented bean curd, is a traditional folk delicacy of the Han nationality that has been circulated in China for thousands of years. Because of its good taste, high nutrition, it smells stinky, and its special fragrance is loved by the Chinese people and people in Southeast Asia. Enduring delicacy.
I made this moldy tofu last winter.
I haven't sorted it out in the camera, but I just turned it out now. It is estimated that it cannot be done this season.
This is the first time I have learned how to make moldy tofu and it has been very successful.
I still remember that when I first came out to work, I had colleagues from Hunan and Jiangxi in the same dormitory. When I came back in the next year, they brought back their own characteristic moldy tofu. Since then, I have fallen in love with it.

Ingredients

500g Tofu
80g Salt
20g Dried Chili
40ml White Wine

Hunan Homemade Moldy Tofu

1. Soak the tofu you bought in clean water for about ten to twenty minutes, pick up and drain the water.

2. Cut the tofu into appropriate size pieces, place them in a steamer, cover them with gauze, and place them in a warm place to make them moldy

3. In about a week, the surface of the tofu turns yellow, and there is a layer of mucus. This is fine, if it is black, it won’t work.

4. Dry the self-dried chili peppers with a food processor (you can not eat too spicy, you can buy the non-spicy red peppers like me and dry them, and then add one or two spicy ones together to make the powder)

5. Mix the ground chili with salt, and use a clean container to fill an appropriate amount of high-quality liquor

6. Pass all the tofu through the high liquor, let the tofu block take a bath; then evenly dip the tofu that has been dipped in liquor with the chili seasoning

7. Just put it in a jar, continue to ferment for a week or so, you can start

8. Pour some sesame oil when you eat

Tips:
1. The tofu I chose is made of gypsum water, which is a bit tenderer.
2. The mold must be yellow or white, if it is black, it will not work.