Spicy Fermented Bean Curd

by Xiancao'er

4.6 (1)

Favorite

12

Difficulty

Easy

Time

30m

Serving

2

The white bean curd I bought this time is a bit thick. I wanted to keep the roasted pork for eating. I just forgot about it for a few days. Everyone who saw it grew hairy. It's a pity to throw it away. Let's just make fermented bean curd.

Ingredients

Spicy Fermented Bean Curd

1. Prepare dried beancurd (let's forget that it's hairy).

2. Prepare high-quality liquor, salt, pepper, and finely chopped chili peppers.

3. Divide into small pieces.

4. Cut dried tofu cubes, ferment in a cool place until thick white hair grows.

5. Pour the white wine into a bowl, and soak the dried tofu in the wine piece by piece.

6. Pour the salt into a bowl; the dried tofu soaked in white wine is coated with salt.

7. The pepper and chili are mixed well; the dried bean curd is coated with crushed chili.

8. Put them in a clean food box piece by piece.

9. Mix the remaining white wine with an appropriate amount of cold white boil (1/3 of the white wine), and pour the mixed white wine into the food box.

10. The tofu is soaked in wine.

11. Cover the lid, seal it with a fresh-keeping bag, and leave it in a cool place for fermentation.

12. Fermented for 10-20 days, the dried tofu is delicious and melts in the mouth.

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