Spicy Fermented Bean Curd

Name: Spicy Fermented Bean Curd
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g tofu; 50g salt; 60g Chili powder; 10g pepper powder; 100g Glutinous rice; 10g White wine; 10g Ginger powder; Some Rapeseed oil

by joo110

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Fermented bean curd is called "Oriental cheese" and is rich in vitamin B. Because tofu is fermented by mold during the production process, the protein is absorbed, digested and absorbed more efficiently. Microorganisms decompose the acid in beans, making soybeans difficult to be absorbed by the human body. The iron, zinc and other minerals are easier to absorb. Regular consumption of fermented bean curd can help appetite and digest, reduce cholesterol, and beautify. "

Ingredients

Spicy Fermented Bean Curd

1. Rinse the tofu with clean water, dry the tofu and set aside.

2. Cut the tofu into 1 cm square pieces and put them in a steamer. Wait for the water in the pot to boil and put the steamer into the pot for five minutes.

3. Prepare all ingredients.

4. Use chopsticks to pick up a piece of tofu, put it in the glutinous rice and white wine and roll it again

5. Then put the tofu into the mixed powder, stick the powder evenly on all sides

6. Then put in the container

7. After the container is full, pour in the remaining chili powder and the remaining white wine mash, and then add an appropriate amount of rapeseed oil to isolate the air.

8. Finally, sprinkle with a layer of sesame seeds, seal with plastic wrap, and leave it to ferment at a temperature of about 15°C. You can eat it at about 10°C.

Tips:
1. All utensils must be fully disinfected and kept dry.
2. Tofu must be dried after washing.
3. Various powder ingredients can be blended according to your favorite taste.
4. Fermentation is best between 15-20℃. If it is summer, it is best to put it in the refrigerator to ferment, so that it will take a little longer.
5. During the fermentation process, small bubbles will be seen in the container, which is produced by fermentation and is a normal phenomenon.