Homemade bean curd
Overview
The homemade fermented bean curd is very fragrant, while the fermented bean curd outside only has the flavor of seasonings and additives. It's very simple
Tags
Ingredients
Steps
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After buying the tofu, wash it, drain it, and wait for it to dry. I controlled it for a day before drying it. Cut into squares of two to three centimeters. Find a cardboard box, put dry corn leaves inside, put the tofu on it, then cover it with corn leaves and close the lid of the box. It’s over 20 degrees at home, so I put it next to the wall with the window open. The temperature is about 15.6 degrees. In about 5-7 days, it looks like the picture below, with a layer of yellow hair growing on the outside and a very sticky feeling. The inside is also sticky, just like the fermented tofu on the outside.
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Put it in high-strength liquor and swirl it around
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Stir in the seasonings, add a little more salt, and the rest is just according to your own taste. When I ate it, I felt that it would still be delicious even if I didn’t add too much seasoning
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When finished, put it into a dry bottle and store it. It can be eaten the next day. It can be stored without worrying about damage. I tasted a piece as soon as it was made. The seasoning hadn’t even taken on the flavor yet, and it was very fragrant! !
