Homemade red oil curd

Overview

24 pounds of tofu is a very large amount and can feed a family of 5 or 2-3 people for more than half a year. If it is only for your own family, 5 or 6 pounds of tofu is usually enough. People who particularly like to eat can do 10 pounds. In addition, special attention should be paid to: Mucor fermented bean curd can only be processed in weather below 15 degrees. I generally like to keep it within 12 degrees.

Tags

• snacks
• pickles with soy sauce
• skills
• chili noodles
• cooked white sesame seeds
• corn oil
• grain liquor
• pepper noodles
• tofu
• peppercorns
• salt

Ingredients

Steps

1. 1 Buy fresh old tofu, drain the water, cut the tofu into 2-3 cm thick square pieces, and place it in a carton lined with clean corn leaves or straw (you can also use a steamer or bamboo sieve). It must be oil and water-free. Cover with a few more layers of corn leaves.

   

2. 2 Note: 1) Tofu needs to be placed in multiple layers, and there needs to be a gap of more than 3 cm between the upper and lower layers. 2) The sides of the tofu that are in contact with the carton should also be covered with corn leaves to prevent water evaporation. Then cover the tofu with corn leaves, cover and place in a cool place.

   

3. 3 Cover with a few more layers of corn leaves.

   

4. 4 After the tofu is left for about 12 to 18 days, mucor mold will grow and the surface of the tofu will become soft, so the fermented bean curd can be processed.

   

5. 5 Mix salt, chili powder, Sichuan pepper powder, and pepper in appropriate proportions and set aside. The ratio of salt and pepper is 1:2 or 1:1, and the amount of pepper and Sichuan pepper powder is up to everyone’s preference. Those who like the taste of MSG can put a little MSG in it. (Chili and Sichuan peppercorns can be fried in a clean, oil-free iron pan and crushed with a food processor; pepper can be bought from the supermarket);

   

6. 6 Put an appropriate amount of high-strength white wine in the bowl. I used Luzhou Laojiao Erqu Liquor, but you can also use other high-grain liquor.

   

7. 7 Soak the moldy tofu entirely in high-strength white wine (I used 52-degree Luzhou Laojiao Erqu wine this time. It is best to put the tofu cubes in the white wine and use a small spoon to pour the wine evenly on the outside of the tofu).

   

8. 8 Then add the salt, chili powder, Sichuan pepper powder, and pepper mixture, and use a small spoon to sprinkle the powder on the tofu so that it is evenly coated with seasonings on all sides

   

9. 9 Neatly put them into a water-free and oil-free jar or crisper. It is best to use glassware or ceramic or tile products for storage.

   

10. 10 Take another heat-resistant container and add 20-30 grams of red pepper noodles, a handful of peppercorns, and a handful of white sesame seeds.

    

11. 11 Take a clean iron pot, add an appropriate amount of corn oil, and heat it until it is 10% hot.

    

12. 12 First pour one-third of the hot oil into the container and stir evenly with a stainless steel spoon. After the remaining oil cools slightly, pour it into the container. Friends who like the taste of aniseed leaves can also put two when hot oil. The picture above was taken when the oil was poured for the first time. I forgot to take the photo the second time.

    

13. 13 Leave the chili oil for a day. On the second day, after the oil and chili noodles are separated, pour the red oil into the fermented bean curd jar to cover the fermented bean curd. Seal the lid and eat it the next day. After the red oil is forced out, the remaining chili noodles are used for other purposes.

    

14. 14 The longer the time, the stronger the fragrance. The finished product can be stored for one year without any problem.