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). Cover with several layers of corn leaves.
2. Leave the tofu for about one to two weeks, then mucor will grow and the surface of the tofu will be soft and the fermented bean curd can be processed. Or determine the end time of fermented fermented bean curd according to the growth of Mucor.
3. Mix salt, pepper powder, and pepper to your liking.
4. Soak the moldy tofu in the high liquor
5. Put it in the salt, 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.
6. Pack them neatly into a clean altar or fresh-keeping box. It is best to use glassware or ceramics or tiles for preservation.
7. After a few days, pour in an appropriate amount of sesame oil, and it is better to drown the fermented bean curd. Seal the container and take it as you eat. If you don't like too strong sesame oil, you can heat up an appropriate amount of corn oil, mix it with sesame oil after cooling, and pour fermented bean curd.
8. Finished product.
Tips:1) Tofu needs to be placed in multiple layers, with a gap of 2-3 cm between the upper and lower layers.
2) The side of the tofu that is in contact with the carton or other container 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) If there is no corn leaves, you can use straw, wheat straw or rice dumpling leaves; if these are not available, you can use Miaojie kitchen paper (must be slag-free)
