Add a picture of the finished product Homemade fermented bean curd
Overview
Every year after the winter solstice, it is the best season for enzymatic fermented tofu. I always go to a tofu shop to order several large boards of tofu that are stronger than old tofu and make enzymatic tofu fermented home.
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Ingredients
Steps
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Cut the tofu into 3cm square pieces and place it on the straw to ferment naturally
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Fermentation is complete when long strands of wool appear and soften into a cheese-like shape.
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Mix a small amount of chicken essence, 52 degree white wine and chili powder into the salt, put it into a bowl and set aside.
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Pickling containers must be washed and disinfected.
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First take out a piece of enzymatic tofu.
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Dip it into the wine.
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Then add the salt and MSG mixture and stir it in.
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Then add the minced chili pepper and stir it in
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Then add the minced chili pepper and stir it in
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Note: It is not necessary to dip all six sides, as this will be very salty. Just dip the bottom side. In this way, when stacked in the container, the bottom of the upper layer will naturally rest on top of the next layer.
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After the first three rituals, put it into a container.
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When stacked in a container, the bottom portion of the upper layer will naturally rest on top of the next layer.
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Bottling is complete.
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It can be eaten after marinating for more than 1 week!
